Deep Fry
Below is a list of safety rules for deep frying:
Commercial Baking Pan
1. Never leave a deep-fat frying pan unattended when cooking.
2. All the time ensure that the deal with is turned towards the side of the cooker to prevent it being knocked over.
3. If the fat starts to smoke thick acrid fumes, turn the heat off immediately. This means it is near to flash point when the whole lot will go up in flames.
If the fat does catch fire:
1. Turn off the heat immediately.
2. Do not attempt to carry the pan anywhere.
3. Do not attempt to put out the fire with water.
4. Smother the fire with the lid (this may not be practicable) and/or with a thick damp towel. Anything will do.
5. Do not touch the pan until the fat has cooled down.
Correct Deep Frying
The most sophisticated deep fryers have an inbuilt thermometer which indicates by color the heat of the fat in the pan. It is also likely to be marked with lines for the minimum and maximum safe levels if oil (normally about 4 pts/2.3l) and fitted with a deodorising filter in the lid. This is made of charcoal and should be removed after 20-30 fry-ups.
It is leading that the oil is checked, before use, for leftovers from former use. This can be done by dragging the oil with absorbent kitchen paper but the most efficient way is to strain the oil straight through muslin or a coffee filter paper. Impurities left in the oil decompose at high temperatures and will cause unpleasant smells and off flavors. It is also wise to wash out the chip pan and basket normally and to scrape off the inevitable gunk that accumulates. This is not a pleasant task but a sensible one. All the time dry the pan and basket very thoroughly: moisture in the fat affects its longevity and also causes splattering. Change the oil normally and never mix oils.
Always heat the oil up gradually to the required temperature. If you don't own a food thermometer you can do a straightforward test with a chip. If the chip sinks to the bottom of the pan and there is no movement of the fat it is not sufficiently hot. If the fat bubbles immediately nearby the chip and the chip stays on top of the fat, then the climatic characteristic is correct.
This is someone else method: 'It is inherent to test the heat of the fat by adding a drop of water to it or by dipping any substance into it other than purified fat. If the sound of sizzling is deep and low, the fat is boiling, if it is sharp and high, the fat is frying or crying out that it is hot enough. This is the occasion at which to put into it Anything is to be fried.
Don't be mean with the oil and don't attempt to cook too many chips (or whatever) at any one time. The success of good deep frying depends on the clean oil being at the right temperature. The occasion the food hits the hot oil it is sealed and doesn't absorb the fat. Food put into fat that isn't hot adequate absorbs the fat. It also takes an inordinately long time to cook.
The literal, climatic characteristic for deep frying chips is 300°F/150°C for the introductory plunge and 360°F/ 185°C for the second cooking. Remember that when the food is immersed in the fat it lowers the climatic characteristic immediately.
Always rinse the potatoes in cold water after they have been cut into their accepted size. This removes the starch that makes them slick together. Soaking the cut potatoes in salty water helps make the chips extra crispy. Pat dry in a tea towel.
I leave the last word to Brillat-Savarin: 'The whole virtue of good frying lies in the element of surprise. The boiling liquid, with its capacity to brown or char, carries out a surprise attack on the covering of foodstuffs plunged into it, at the very occasion of immersion.'
Fats And Oils
Rendered fat from a duck, goose, foie Bras, ox kidney or bacon, ghee (clarified butter) and olive oil yield tasty fried potatoes but, with the irregularity of suet (ox kidney) which is commercially packed, it isn't unquestionably practicable to deep fry in any of these fats except for extra occasions. Furthermore all these fats unquestionably conduce a flavor to the potatoes and that isn't All the time appropriate. Lard, groundnut and sunflower oil are highly suitable, cheaper, widely available and provided they are kept free of impurities, won't radically work on the flavor of the food.
Best Varieties For Deep Frying
Arran Comet, Maris Peet, Ulster Sceptre, Desiree, King Edward, Maris Piper and Pentland Dell.
Leaving aside the climatic characteristic of the oil, the size of the chip determines how much fat it absorbs and therefore the number of calories. Thin cuts have a greater covering area so are more fattening than the good old English chip. Crinkle cuts are also more fattening than right cuts. An 8 oz measure (around 225 g) has practically 500 calories.
Lastly, I share with you three straightforward recipes.
Matches/Sticks
Cut the potatoes (allowing one large potato per person) into 1/4-in (0.5-cm) wide and 21/2-in (6-cm) long strips. Rinse, pat dry and drop into very hot fat (360F/185C) for 5-10 minutes until golden brown. Drain on absorbent kitchen paper and serve sprinkled with salt.
Deep Fried New Potatoes
Peel, thinly slice (1/4 in /0.5 cm) and rinse the new potatoes in abundance of cold water. Deep fry in batches in very hot oil (360F/185C) for 5-10 minutes until golden brown.
Fried Potato Balls
Use a melon bailer to scoop out balls from large, peeled floury-variety potatoes. Rinse in cold water, drain, deep fry at 360F/ 185C for 5 minutes.
Try out more straightforward and tasty potatoes recipes such as Stuffed Sweet Potatoes.
useful Tips In Frying Potatoes