How to deep fry in a pot

Video How to Deep-Fry in a Pot We are big fans of deep-frying as an after-cooking method of video. You don’t need to own a dedicated fryer. You simply want a deep pot and the right tools for mounting and taking food from a protected distance: long tongs, slotted deep frying spoon, or frying basket. Observe the steps below for successful deep frying.

Choose an acceptable frying oil, one with a smokeiness better than the specified cooking temperature. Peanut, soybean and sunflower oils are our favorite oils for frying at too high of a temperature. For a list of the smoke and flash elements of different oils, see the Modernist Delicacies website xxii at Dwelling or 2 126 of Modernist Delicacies.

Put the oil in a deep pot, but don’t fill it more than half full. Normally, the baffles of the pot should protrude at least 10 cm/4 above the oil so that there aren’t any spills. This also helps to include decentralization and makes cleanup simpler. Use just enough oil to cover a small amount of meals completely.

Heat oil to cooking temperature. Use a probe thermometer held vertically in the center of the oil pan to verify the temperature (see image below). Our recipes call for frying at temperatures from 190°C / 375 °F to 225°C / 440°F. It’s scorching! Make sure your thermometer can show temperatures up to 260°C / 500°F. Fried, sweet, and thermocouple thermometers often have a lot of differences. For consistent results, prepare dinner in small batches to reduce chilling that occurs if you add meals and reheat meals to room temperature earlier than frying. Allow oil temperature to recover between batches.

Use a paper towel to pat the meal dry before frying. The presence of external moisture during a meal can cause oil to splatter. Do not go near the oil. Use the long tongs, slotted deep frying spoon, or frying basket to gently assemble and take out meals. By no means use water, flour or sugar to place a greasy heater. And don’t try to bring a burning pot outdoors. To suffocate the fireplace, use baking soda, a damp cloth, or a fireplace extinguishing agent specifically designed for grease fires.

As soon as the meals go into the new oil, problems occur quickly. Just 30 seconds can be enough if you don’t want to prepare extra dinner inside a meal (for example, when frying meals after they’re cooked). Smaller meals will prepare dinner more quickly and evenly than larger dishes. For more on why sizing matters when deep frying, check out website 2 · 117 of Modernist Delicacies.

Place cooked food on paper towels. Absorbing extra oil will remove a lot of the fat associated with deep frying. Much of the fat doesn’t seep into the meal, just coats the floor. Deep-fried meals should only be cooked as quickly as possible because it emerges from the fryer which will help you load up with much less grease. However, be careful that you just don’t take away all of the oil coating. In any case, oil is the source of so much flavor, texture, and deliciousness to deep-fried meals.