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 “un-
healthy” often expressed. Education in the proper 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 de-
pending 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 frying); 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. What-
ever 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 burn before the inside is fully cooked.
Maintaining proper oil temperature is absolutely crucial to all forms of fried foods. Recom-
mended 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 keeps 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 tem-
perature is too low, a lack of steam allows the oil to penetrate deep into the crust produc-
ing oily, unappetizing fried food. The oil must 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.