May
15
2011
0
By jacob burton
Although most people are pretty familiar with the process of deep frying, here are some tips to make it a little easier, allowing you to end up with a better finished product.
- Although deep frying is an incredibly versatile technique, it is used mainly for poultry and chicken because it keeps these products from drying out while allowing them to achieve a nice, crispy exterior.
- Cooking temperatures range from 300 to 400 degrees Fahrenheit. Use a lower frying temperature for items that take a little longer to cook such as frying chicken at 325 degrees. Also, potato chips are usually fried at about 300-310 degrees F to allow enough time for all the water to be fried out of them before they become burnt.
- Fast food joints use special pressure cookers that raise the internal boiling temperature of water to 250 degrees F (which is usually 212 degrees F at sea level). The higher boiling point allows the food to cook without as much moisture loss, ultimately resulting in a juicier finished product.
- When frying fish, first salt with a little bit of kosher salt and then dredge in flour. The salt will bring a protein rich fluid to the surface of the fish which will allow for better adhesion to the flour. The flour will give the fish a nice protective coating, keeping the flesh from becoming fibrous and chewy. It will also allow for even and thorough browning.
- When making batters for deep frying, use a flour that has a lower gluten content such as cake flour. Too much gluten can produce a tough, bready coating. However, gluten also aids the clingy properties of your batter so you don’t want your flour to be completely gluten free.
- When using all purpose flour (AP) for batters, the addition of cornstarch and corn meal can be added to the lessen the negative effects of gluten in the flour.
- When breading items with bread crumbs, first dredge the product in flour, then dip in egg, and then coat with bread crumbs. The flour will allow for the adhesion of the egg, and the egg will allow for the easy adhesion of the bread crumbs. Panko bread crumbs are a favorite among chefs.
For more information on proper frying technique, listen to SCS 8| Frying, Confit & Deep Fat Poaching.