Before we begin…
- Very little oil gets absorbed if done properly.
- Frying in cast iron increases potential to go rancid.
- Dutch oven is good fry vessel because it is heavy and holds the heat
- Unless you plan to do a LOT of frying, don’t invest in a dedicated fryer
- Have an ABC fire extinguisher on hand (and a lid)
- Spider strainer is good for removing fried foods
- You will also need a good pair of metal long-reach tongs – no plastic
- Try to get pieces to uniform size
- Since temperature is critical, a candy thermometer is important – about 315-365º depending on what you are frying. DO NOT DEVIATE from fry recipe temperatures. Do not go above 365 or your oil will go rancid.
- You need a wire rack so that things won’t get soggy after being removed from the fryer
- Canola oil and Peanut oil both have a high smoke point
- Fry in small batches because the temperature will change when you put things into it.
- Season when your fried food is still hot
- When you are done, let it cool before you do anything. Don’t save oil when you fry strong flavors such as fish. Then strain it into a glass jar. Use for up to three times, but then discard. Do not mix new oil with reused oil.
- Food to be fried should be patted dry with a towel, or spun in a salad spinner. Any amount of water will create spatter risks.
- Fry in small batches to maintain temperature of oil
- Initial sizzle is steam being forced out. When steam is going out, oil can’t go in. When steam stops, oil is absorbed, so remove as soon as sizzle stops.
Ingredients to feed 4 people
|BASIC FRY MARINATE (4-24 hours)
BASIC FRY DREDGE
|BASIC FRY BATTER
Oh, one more thing…
- Saturated Fats are BAD. Althought they have a long shelf life, they are bad for your health.
(eg) Butter, beef tallow, lard, palm oil. Saturated fats are solid at room temperature
- Mono Unsaturated Fats are : BETTER for you. They have a shorter shelf life
(eg) Olive oil, nut oils like almond, walnut and hazlenul – Low smoke point.
- Poly Unsaturated Fats are actually GOOD for you. They have a short shelf life, so keep refrigerated
(eg) Canola, peanut, safflower and grapeseed oil. Mild flavor. High smoke point.
- FRENCH FRY TIP FOR CHICKEN: Fry twice…
First for 2-3 minutes to cook, then drain on rack and cool then another 2-3 minutes for final fry to crispen
Put on drain rack and season, then pop in oven at 200 degrees for 10 minutes
Look for Grandpa's Cookbook coming soon. © 2016.