Deep Fat FryingDry Heat Cooking method

So…what can you deep fat fry???

Oil heated to 350 – 375Too hot: smoke and burn foodsToo cool: oil will soak into cooked

foods

High Temperature allows… Cooking/crust formation on

outsideFood to continue cooking on

insideMinimum penetration of oil

Oil should not be smoking

Use thermometer, gauge on skillet

Or test with small amount of batter – when batter floats it’s the right temperature

Temperature of food increases frying time

Breaded and frozen food add cooking time

Corn oil

Difference in tasteDensitySaturated and unsaturated fatSmoke point

Smoke Points

Soybean oil

Never use an extension cord!

Remember: Safety First

Deep fat frying can be dangerous!!

Remember: Safety First

Remember: Safety First

Remove excess moisture from foods before frying

Oil and water don’t mix-could cause spitting

If skin is burned run under cool running water

Do not overcrowd food

Allow it to move freely

Turn food after a few minutes

Drain on paper towels

After cooking, allow oil to cool

Oil may be strained, refrigerated and reused

Clean up utensils with hot, soapy water

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If you are not one of the two groups deep frying, work on:

Stir fry orderCooking methods categorization