DEEP FAT FRYING6. Frying temperatures
CelsiusFahrenheit
oo
SPECIAL FRYING NOTE:Scale (C) Scale (F)
150300
For safety purposes when deep fat frying, fill the pan
one-third full of oil, DO NOT cover the pan with a lidFirst frying of potatoes170340
and DO NOT leave the pan unattended. In the175350
unfortunate event of a fire, switch the cooker OFF at180360
the electricity supply and cover the pan with a lid or
damp cloth to assist in smothering the flames.Second frying of potatoes190375
Frying chicken and fish195380
200390
DO NOT use water on the fire. Leave the pan to cool
for at least 30 minutes before moving it.
PRESERVING
DO NOT leave the fat or oil in the frying pan on the
hob to store it in case the hob is inadvertently
1. DO NOT use a pan that overlaps the perimeter of
switched ON.
the hob trim.
1. Preparing the food
2. To allow for a full rolling boil, the pan should be
Seal the food by coating with flour, egg andno more than one third full when all the
breadcrumbs or batter. Do not use a basket withingredients have been added. It is better to use
batter coated foods as they will stick.two pans rather than overfill one, or use half
quantities.
2. Amount of oil
3. Use firm fruit or vegetables and wash well before
For safety purposes fill the pan only one-third full
using.
of oil.
4. Preserving sugar gives clear jam, however
3. Testing the temperature of the oil
granulated sugar is cheaper and gives equally
good flavour.
It is advisable to use a thermometer to test the
temperature of the oil. Alternatively, drop a small
5. Crystallization may be caused if sugar is not
cube of bread into the oil which should brown in
completely dissolved before bringing jam to the
just under a minute if the oil is at the correct
boil. Over boiling will affect the flavour, setting
temperature of 190°C/375°F.
properties and colour of the jam.
4. Cooking the food
6. To test jam for setting:
Lower the food gently into the oil. Do not add
too much food at once or the temperature of theIf a jam thermometer is available, boil jam to
oil will be reduced and may result in soggy,104°C. Marmalade should be boiled to 106°C.
greasy food.
If a jam thermometer is not available, remove
Turn the food if necessary; doughnuts float to the
pan from heat, place sample of jam on a cold
surface so will not brown on the upperside if not
dish and cool quickly (i.e. in a freezer or frozen
turned. Once cooked, drain the food on
food storage compartment of a refrigerator).
absorbent paper.
When cold, it will crinkle and hold the mark of a
finger run through it, if it is at setting point.
5. Double frying chips
Double frying will ensure good chips. First fry the7. The scum should be removed as soon as
possible from the surface of the preserve after
chips for a few minutes at 170°C/340°F to seal
setting point has been reached. Marmalade
the outside. Remove the chips from the oil.
should be allowed to cool before potting to
Increase the temperature of the oil to
190°C/375°F to finish cooking and brown theprevent the peel rising.
chips.
Chips may be kept for several hours after the first
frying before finishing off with the second frying.
12 |
ACEC
TRICITY BENDIX
