Frying

1. Frying This type of cooking involves cooking food in oil or melted fat. It is a moist- heat cooking

2. Basic 4 types • Sautéing • Stir-frying • Pan frying • Deep-fat frying

3. Deep frying • Locks in flavor and develops great texture –known as crunch in cooking • Pan should be larger in circumference than heat source – less chance drip and catch fire • Fresh, clean oil better • Never fill more than half full of oil – 3 inches • Constantly monitor temperature – keep steady • Most is done at 375 degrees F

4. Use the right tools • Remove food from hot oil – Asian wire mesh skimmer, slotted spoon or pair of spring loaded tongs. • Paper towel covered plate or baking sheet • Clean paper bag below paper towel • Remove food in same order they were added • Clean after cooled – gum deposits.

5. Caution • Fats are heated to high temperatures – brown, crisp • Smoking point – temperature that oil begins to break down • Animal fats – low smoking point – • Vegetable oils – relatively high • Smoking point drops 10 degrees each time oil is re-used. • Exposure to heat , food, and air degrades quality of oil

6. Points in cooking • Food in oil too long soaks up a lot of oil • Adjust heat as you go • Not stick to pan or soak up too much oil – make sure oil is hot enough - test • Don’t be tempted to turn food before done/browned – peek

7. Safety • Moist foods can make fats spatter, burning anyone in range • Fats ignite easily 600 degrees • All cords and pan handles secure • Use hot pads and caution when working with oil • Do not overload – lowers temp, overflows, soaks up more oil • Make sure oil is completely cooled before moving the pot or disposing of the oil.

8. Healthy? • Have once in a while • Limit time in the fat – • Steam first.