Safe Deep Frying at Home

Friday, July 2, 2010 @ 01:07 PM
BetterCooking-BetterTasting

Deep frying produces delicious, succulent food with minimal cooking time, but it is one of the most dangerous things you can do in the kitchen. To that end, it is imperative that you take the proper precautions when deep-frying foods. Always begin by selecting a stove top deep fryer with enough depth to contain the food, oil and still have extra space.

Before dropping your food into the oil, be sure that it is completely dry, as any water will cause the oil to splatter or, even worse, explode. Which reminds me: Turkeys should always be deep fried outside and require special attention (refer to our previous post on turkey frying). Temperature is crucial when deep frying, so always have a thermometer in the oil. Not only do you want to be sure the oil doesn’t get too hot, but if you overcrowd the pan, you can bring the temp down too low, which will create a soggy product. And no matter what happens, always keep an eye on the oil while it’s on the flame.

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