Current Location:Chinese Recipes > Glossary of Cooking Terms > >
Pub date
2009-08-06
Deep-frying Tips
Read:
Many Chinese dishes call for the food to be deep-fried, in which food is cooked by submerging in hot liquid, which can help adding crispness to dishes. However, in today's health conscious society, deep-frying is associated with high fat content and arteries clog. Here are suggestions to make your deep-frying easier.
1. Both deep-fat fryer and wok are great for deep-frying. Deep-fat fryer is common for deep-frying, but if you stick with a wok, and want to cook authentic Chinese food, go get one, but, keep this in mind: make sure the wok is securely in place, usually flat bottomed woks for electric ranges; while round bottomed for gas stoves over the wok stand. You know, it is a disaster to knock the hot oil frying. Actually a wok helps to reduce the oil that needs as the unique shape requirs less oil than is the case with a deep-fat fryer.
2. To prevent splattering, you should be careful to slide the food into the oil.
3. Add food in small amounts, do not overcrowd the wok, which may lead to splatering and greasy food.
4. Peanut oil or other vegetable oils, is great for deep-frying, it does not burn easily when at a high temperature. You do not want to use sesame oil to deep-frying.
5. Do not add too much oil, always leaving several inches clear at the top of the wok, as it may rise after you slip into the food.
6.If you do not have a thermometer at hand, try this traditional way to check the temperature of oil, stick the wood chopsticks into the oil, it bubbles around the chopsticks if it’s hot enough.
7. The drop of temperature of oil can cause splattering, so, the food you are going to deep-fry should be at room temperature.
8. Keep the food dry before deep-frying, and if the food is batter-coated, make sure all the excess batter has dripped off before deep-frying.
9. Do not worry about the recipe requires twice deep-frying, as it gives a crisper coating to the food.
10. If the oil starts to smell rancid, it is a sign that you can not reuse it any more. Typically, cooking oil can only be used up to five times.
11. Keep the temperature up can reduce the amount of fat as well.
Key in value & click
anywhere outside the
box to convert!
Recommend Recipes
| Blanching |
| Blanching, or water blanching, usually by plunging vegetables into boiling water and to partially cook. Blanching is usually made before stir-frying in Chinese cookings. But you may wonder why should I blanch vegetables? Ok, let me show you the reason... |
| Stir-frying Tips |
| When you are trying to cook Chinese food, but not sure whether the vegetable is a good candidate for stir-frying? To make it simple, it all comes down to the density and moisture level of the vegetable.... |