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Published bySalvatore Dancey Modified over 10 years ago
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Deep Fat Frying Dry Heat Cooking method
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So…what can you deep fat fry???
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Oil heated to 350 – 375 Too hot: smoke and burn foods Too cool: oil will soak into cooked foods High Temperature allows… Cooking/crust formation on outside Food to continue cooking on inside Minimum penetration of oil
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Oil should not be smoking Use thermometer, gauge on skillet Or test with small amount of batter – when batter floats it’s the right temperature
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Temperature of food increases frying time Breaded and frozen food add cooking time
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Corn oil
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Difference in taste Density Saturated and unsaturated fat Smoke point Smoke Points
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Soybean oil
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Never use an extension cord! Remember: Safety First Deep fat frying can be dangerous!!
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Remember: Safety First
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Remove excess moisture from foods before frying Oil and water don’t mix- could cause spitting If skin is burned run under cool running water
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Do not overcrowd food Allow it to move freely
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Turn food after a few minutes Drain on paper towels
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After cooking, allow oil to cool Oil may be strained, refrigerated and reused Clean up utensils with hot, soapy water
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http://www.southernliving.com/fo od/how-to/fun-deep-fried-food- 00417000074648/?iid=newsletter| 20111025&PromKey=XET http://www.southernliving.com/fo od/how-to/fun-deep-fried-food- 00417000074648/?iid=newsletter| 20111025&PromKey=XET
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If you are not one of the two groups deep frying, work on: Stir fry order Cooking methods categorization
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