Owner`s manual

Techniques for Successful Preparation of Fried Foods at Homes
Often when someone mentions frying foods at home, they are greeted with a chorus of negative comments
ranging from messy, greasy, and dangerous to unhealthy. Utilizing the proper equipment and learning the
correct methods and procedures, frying can overcome virtually all of these comments. No doubt, breading or
battering foods and frying “in oil,” does add caloric content to foods. But, a sensible respect for portion sizes
consumed and utilization of non-hydrogenated oil with zero trans fats greatly reduces the concern of
“unhealthy” often expressed. Education in the pro
per procedures and techniques that should be employed
when frying greatly reduces the amount of oil absorbed by fried foods.
Frying Techniques and Temperature Control of the Cooking Oil
All forms of frying involve the cooking of food in oils or fats. Frying techniques vary depending on the frying
vessel utilized (such as a wok utilized in stir-frying, a frying pan, or a deep fat fryer); the amount of fats or oils
required (from sautéing or stir frying to pan frying to deep fat f
rying); cooking temperature; and preparation
methods employed with foods for frying. For the purposes of this pamphlet, we’ll concentrate on pan frying,
deep fat frying, and mention a baking misnomer, oven frying, which is actually a form of baking.
Frying is classified as a form of dry-heat cooking since water is not utilized to transfer heat to the food being
cooked. Instead, the heat in the oil is transferred to the water in the food so that the moisture in the food turns
to steam to cook the food from the inside out. Whatever form of frying employed balances the realities of time,
temperature, and the surface area of food in contact with the oil, plus the food’s structure and moisture. Often
this means assuring that the food is fully cooked in the interior before being burned on the exterior. As an
example experts recommend pan-frying nothing thicker than 1-inch as the exterior is likely to bur
n before the
inside is fully cooked.
Maintaining proper oil temperature is absolutely crucial to all forms of fried foods. Recommended oil
temperature ranges from 350˚F – 375˚F with a target temperature of 365˚F. And virtually all frying tips seek to
assist you in maintaining correct oil temperature. Hot oil causes the food’s internal moisture to turn into steam
that keeps the oil out while the hot oil also keep
s the moisture in (especially when a batter or breading barrier
is used around the surface area of the food forming a crunchy, brown crust). If the oil is too hot, the steam
reduces the moisture content and overcooks the food. On the other hand, if the oil temperature is too low, a
lack of steam allows the oil to penetrate deep into the crust producing oily, unappetizing fried food. The oil
mus
t be hot enough to quickly seal the surface of the food, but not too hot to burn the outside before the inside
is completely cooked. Done correctly at a proper temperature, only a minimal amount of oil is absorbed into
the food.
Pan Frying
This form of frying is characterized by the use of significantly less hot oil where food is semi-submerged in hot
oil in an electric skillet or in a fry pan over an open flame. When pan-frying, the oil’s depth should be no more
than 1/2 the thickness of the food. Pan frying differs from deep frying sin
ce the food touches the bottom of the
pan and the exposed top side of the food allows some loss of moisture in the food as it cooks.
The advantage of pan frying is the use of less oil; this is also a disadvantage as it is more difficult to maintain
temperature of the oil. The moisture loss and faster browning of pan fried foods can be advantageous or
detrimental depending on the choice of foods to be pan fried. The best candidates for pan frying include fish,
shellfish, tender meats and vegetables. Foods to be pan fried are generally cov
ered with a batter or breading
and have a rich texture that contrasts with the crispy, crunchy outside.
When pan-frying use an electric skillet with a thermostat to control oil temperature if possible. Otherwise, some
experimentation may be required to control oil temperature. When oil temperature is reached, ad
d the food to
the pan; and fry on one side until brown. Using tongs or a spatula (never a fork) turn and brown the second
side realizing that the second side generally takes less time (it’s hotter when turned over than the first side
was) to cook. As with all forms of frying, never crowd the pan as this can dramatically reduce oil t
emperature.
Recovery time is the duration of time necessary to return the oil to the desired cooking temperature. When
cooked too long, food will likely be greasy without the seared crunchy exterior most people desire from fried
foods.