As a principle, it is better to eat fried food as little as possible, mainly for health reasons.
And if you are already frying then there are several rules that you should keep In order to fry healthier and get a particularly tasty result.
Here are some helpful recommendations:
Quality oil
First use oil that is made for frying, the most recommended are Canola oil and Sunflower oil, they are the most suitable. During frying, the oil tends to oxidize and spoil, and harmful substances are formed in it, which is why the oil should be suitable.
Measured temperature
It is important to fry at the right temperature, about 170 degrees Celsius. When the oil is too hot, the food will be charred on the outside and uncooked inside. When the oil is not hot enough, the frying time will lengthen, the food will not get the desired “heat stroke” and will end up absorbing much more oil. To know if the oil is hot enough, dip a wooden spoon in the fryer. If the oil is bubbling around, it’s a sign that the oil is hot enough. It is also recommended that the food intended for frying will be at room temperature and not cold, thus not affecting the oil temperature.
Fry in Large pieces
Frying food in large pieces is another way to reduce the amount of oil absorbed in the fried food. When frying food cut into many small pieces, it increases the surface area of the food and more oil is absorbed. Therefore it is best to cut the food into lesser, larger pieces.
Oil bit by bit
It is important not to add a large amount of oil at once but a little at a time, so that the oil temperature does not drop at once, and as a result, the food will absorb unnecessary oil. So while frying slowly add oil.
Beta-Carotene
Put a piece of fresh carrot in the oil at the beginning of the frying and change from time to time during the frying. Carrots are rich in beta-carotene and other carotenoids, which help slow down the rate of oil oxidation and help maintain their quality.
Frying sweet potatoes
It is important to know that when frying sweet potatoes, it should be taken into account that the oil will need to be changed more often. This is because the sugars in sweet potatoes cause the oil to burn faster.
Deep Frying
This may be contrary to logic but deep frying is better than shallow frying. Food that is placed in a pot with deep oil at a suitable temperature, gets a “heat stroke” that causes its outer layer to be less permeable to oil, in addition, the frying time is shortened. If we fry the same food in a pan it will absorb more oil.
The oil cycle
Reuse of oil should be avoided. During heating, the oil reaches high temperatures, at which its oxidation rate increases significantly and the oil tends to spoil.
If the oil does not burn during frying, cool it, filter it from food scraps, and use it again.
Shelf Life
To prolong the shelf life of the oil and reduce its oxidation, it is recommended to store it in a dark place and avoid air penetration, by keeping the cap closed.
Reducing the amount of oil in a fried product
Remove the fried product with a slotted spoon and transfer to a large strainer for a few minutes, do not overcrowd, unnecessary oil residue will leak from the product. Then dry well with absorbent paper.
Temperature monitoring
It is important to monitor the intensity of the frying and to weaken or increase the flame depending on the level of foaming, to maintain a constant temperature of the oil and proper regulation of the heat.
If the oil is too hot before frying throw in a carro
Do not overcrowd
When you fry a large amount of a product at the same time, the oil temperature drops, which causes the fries to absorb unnecessary oil.
Throwing oil
Do not pour oil into the sink, the grease causes blockages in the sewer system. Refrigerate and place in a container meant for used oil.
And again, for the sake of your own health, it is best to reduce the frying action in the kitchen as much as possible.
Good Luck!
Chef Patrick
