Hello lovelies,
Do you like frying food but find it difficult to do so because of the risk involved if not done properly? This article is for you.
THE ART OF PERFECT FRYING
Table of Contents
Frying like other types of food processing is very important to the success of any food preparation. No matter how perfect your technique is, once you burn the food, it’s regarded as waste.
What you must know to perfectly get it right when frying:
In contrast to baking, it requires more effort, attention and some EXPERIENCE OR TECHNICAL KNOW HOW so you could bring out the best out of your product.
If all you fry is just the house meat, you might not have need to read this however, if you hate frying or you would love to know more about frying as your work demands it, let’s go.
what do you want to achieve? you are trying to get a golden brown product that is nicely done inside.
HEAT CONTROL
This is the most important factor when frying different foods because of their texture demands different level of applied heat when frying.
* When frying foods like marinated fish, the oil must be hot or you risk messing up the fish you are trying to fry
* When frying pastries like egg roll, your oil must be on low set heat or else, you will have an undone egg roll.
Some pastries like puffs, buns, chicken nuggets must be on medium heat or else, it will soak up the oil.
Some frying problem arises when the oil is too hot which instantly burns the outer part of the food while the internal is still fresh
SAFETY WHEN FRYING
Another source of accident that can happen when frying is the use of faulty equipments. Make sure the handles of your frying pans are tightly knotted and not loose.
A loosely knotted pan handle will flip over or won’t be able to handle the weight of the hot frying oil and food within when being lifted or moved from one point to another.
TIPS TO PERFECT FRYING:
2. Proteins have a lot of water content which affect the consistency of the oil; so it is better to fry them separately from other foods or you fry the pastry first and make the meat the last thing to fry.
3. Oil most times absorbs the flavor of whatever you fry them with. So it’s important to be careful not to infuse a flavour of a dish into another dish due to re-using of the oil. For example, using the oil you used to fry vanilla flavored chinchin to make pepper stew!
So it is advisable to have an oil for dishes with flavours that goes together and another for other dishes.
4. When frying pastries under medium heat, always turn over (after some seconds) the pastry immediately it is dropped inside.
Failure to do this will hinder the pastry from stretching out completely. I’m so sure you would have experienced some pastry that will turn themselves over again when you try to flip them over.
5. Sometimes, you need to switch off the heat source completely when frying or take off from the heat source when the oil is too hot and put back on when the temperature of the oil has come down.
When the temperature of oil is extremely high, it tends to start a fire at any contact with water or alcohol. So, to avoid burning down the kitchen, always put off the burner immediately you notice that the oil is extremely hot.
I hope you will follow these points next you want to fry a food product and see how much easier and safer it will be.
Stay safe,Chef Wale cares.
God bless you for this wonderful tips. Gracias!!☺️
God bless you too ma.
Thanks so much chef for your teachings you have inspired me, I want to take steps on both chin chin and peanut burger this week.
But which level of heat is best for chin chin or peanut
Thank you Blessing. Medium heat. If it is too low, it would soak oil, If its too hot, it will get done on the outside and not within
Sir, please,How do I stop my oil from foaming when frying my coated peanuts?
Hello Love,
Thank you for commenting. 2 things are involved;
1. Get a good cooking oil
2. You have to reduce the amount of flour you use in making your peanut burger. AFTER THE PEANUT BURGER FORMS, YOU MIGHT ALSO SIEVE THE FLOUR OUT.
Stay safe Love.
Chef Wale
Thank you chef Wale,but I don’t have excess floor in my peanuts and I use Kings oil to fry my peanuts.
This is helpful, thanks a lot!
Thank you too for checking our blog out. Do not forget to help share on your facebook. Appreciate
Thanks for this .God bless you the works of ur hand IJN.I will try it out. Thanks