Deep frying is often avoided by home cooks, perceived as messy, smelly, dangerous, expensive, wasteful, and unhealthy. While these concerns have merit, this guide offers ten tips to make deep frying more approachable and enjoyable.
Deep frying involves submerging food in hot oil (300-400°F/150-205°C). Five key processes occur: dehydration, expansion, protein coagulation, browning/caramelization, and oil absorption. These processes create delicious food, but also contribute to the common complaints about deep frying.
The first and most crucial tip is to use a thermometer. Maintaining the ideal temperature range (300-400°F) prevents issues like soggy food, excessive oil absorption, and oil breakdown. A thermometer also helps manage temperature fluctuations when adding food. Induction or gas stoves offer better temperature control than electric stoves.
The second tip is to choose the right vessel. A wok is an excellent choice for home cooks. Its sloped sides maximize surface area with less oil, facilitate cleaning, and minimize splatter.
Deep frying in a wok
Before starting, set up a dedicated fry station. Remove unnecessary items to minimize mess and ensure everything needed is within reach. This streamlined setup promotes efficiency and safety.
The fourth tip involves using the correct oil. Peanut oil is a popular choice due to its high smoke point (440°F) and saturated fat content (17%), which contributes to crispy results. Avoid overcrowding the oil, as this lowers the temperature and leads to soggy food.
Oil temperature chart
Immediately salt fried food after cooking, as it adheres better to the hot surface. Dabbing with a paper towel removes excess oil.
Reusing frying oil is essential for economy and sustainability. Oil goes bad due to heat, light, and air exposure, causing oxidation and rancidity. To maximize reuse, skim the oil during frying, let it cool completely, strain it, and store it in a sealed container in a cool, dark place. The oil can be reused 3-10 times, depending on what was fried. Smaller food particles break down the oil faster.
Straining used frying oil
Clean all surfaces immediately after frying to prevent lingering odors. Oil splatters and airborne aroma molecules can cling to surfaces. Turn on a fan and open a window to improve ventilation.
Deep frying may not be ideal for large groups. It’s best suited for 2-4 people when using a wok. For larger groups, consider a dedicated deep fryer or alternative cooking methods like air frying or using a convection oven.
Finally, deep frying can be part of a healthy diet. Cooking at home allows control over portion sizes and accompanying dishes. Pairing fried food with healthier options like salads or roasted vegetables helps balance the meal.
Fried chicken sandwich with salad
While fried food is calorically dense, it’s important to consider overall dietary habits, including other meals, exercise, and personal preferences. Enjoying fried food in moderation as part of a balanced lifestyle is key.
