When frying foods coated in a batter or pastry, the fat or oil must be at the correct temperature, that is between 176-182 degrees C.For frying use a fat which contains absolutely no water and which will not smoke or burn at high temperatures or choose a good quality oil. A generous amount of fat or oil is necessary so that the food can float in it, but never fill the pan more than 2/3 full or when the food is added the fat or oil may spill over the pan. An electric deep-fat fryer can be set at any temperature. The red light comes on when the fat has reached the required temperature. If frying in an ordinary saucepan, the fat must be heated on top of the stove. The temperature can be controlled best with a frying thermometer but if you do not have one, then the wooden spoon test can do. Dip the handle of a wooden spoon into the hot fat. If bubbles immediately form around the handle, the temperature is correct. Fry small quantities at a time, allowing the fat to reach the correct temperature between each addition of food. Drain all fried food on absorbent paper. Immediately after draining, toss in salt, spices or sprinkle with sugar as required.
Tips
1. For small items to be fried in batter always, use a frying basket.
2. As well as small pieces of fruit dipped in batter, some yeast dough and choux pasties are also delicious deep fried.
3. The cooked fat should be strained through filter paper or muslin and poured back into the bottle or other container until needed again.
Written by Ewoma
Tips
1. For small items to be fried in batter always, use a frying basket.
2. As well as small pieces of fruit dipped in batter, some yeast dough and choux pasties are also delicious deep fried.
3. The cooked fat should be strained through filter paper or muslin and poured back into the bottle or other container until needed again.
Written by Ewoma
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