1 Never heat the oil above 205°C (400°F) or it will spoil more rapidly. Use a thermostat or thermometer and regularly check them for accuracy, regulate the temperature of the oil as carefully as possible, avoiding hot spots and high flames.
If using a deep fryer, do not overcrowd the frying basket, which can cause undercooking, uneven cooking, and overflowing of the oil. To prevent splattering oil or burning yourself, do not touch the frying basket or add food while the basket is submerged in oil. It is important never to leave your fryer unattended.
For a perfectly crispy piece of fried chicken, make sure your oil is between 325 and 390o F. Any higher, and your food will cook too quickly and get dry, or even worse, burn on the outside and be under-cooked inside.
Always cover with a lid during frying. Slowly and carefully place (or slip) the food into the preheated hot oil to prevent the oil from splashing you (burning you). Never place wet food into a deep fryer (for example, when making fries that rest in water.)
Deep-fat frying operation involves immersing a food product into a hot-oil bath for a given period of time. Oil temperatures are typically in the range of 175 to 205°C (350 to 400°F), resulting in moisture loss due to cooking of the food product and evaporation.
Because deep fat frying involves using extremely hot oil to cook foods, it is a fast process and helps to kill any bacteria in the food — when done properly.
What are three safe work practices you should use when using a deep fryer?
Always use a thermometer to check the temperature of the oil and never check the heat using your hand. Use a frying basket or tongs to lower and remove food from the oil. Always lower food into the fryer and never throw it in, as splashing oil that touches skin is dangerous and painful.
1. Read the recipe. Of all the important advice out there about cooking, this by far has to be the number 1 rule of cooking: read your recipe completely before getting started. This may seem like a mundane task (especially when you're excited dive in!), but you'll be so thankful you took the time to do it!
Coat Before Frying. Coating your food in the batter is a great technique to give deep-fried items a crispy appearance while keeping the food from drying out. ...
Studies have shown that even after 8 hours of continuous deep frying at 365°F (180°C), its quality still remains acceptable ( 2 ). Over 90% of the fatty acids in coconut oil are saturated, making it resistant to heat.
These five simple keys to safe and healthy food are: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. "Following these five keys helps consumers know they are handling foods safely and preventing microbes from multiplying," said Dr.
Remember, once your oil is caput, don't pour it down the drain. That's bad for your pipes and bad for the environment. Do place it back in that resealable container and throw it away.
