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Hints for perfect deep frying
1. Neverusethefryerwithoutoil.
2. Alwaysusethebestqualityoilpossible.
Werecommendcorn,nut,seedorlight
oliveoil.Neverusebutter,margarineor
regularoliveoilorextravirginoliveoil.
3. Avoidmixingoilsofdifferentqualitiesor
types.
4. Changetheoilwhenitbecomesbrownor
milkyincolour.
5. Takeintoaccountthefoodtobe
cookedbeforesettingthedeepfrying
temperature.Asageneralguide
precookedfoodwillneedahigher
temperaturethanrawfood,andthe
largertheindividualitemsthelowerthe
temperatureshouldbe.
6. Largepiecesoffoodshouldnotbedeep
friedastheytaketoolongtocookand
therebyabsorbtoomuchoil.
7. Frysmallamountsatatime.Adding
toomuchatatimewilldecreasetheoil
temperatureandincreasethechance
thatfoodwillsticktogetherandreduce
thecrispiness.
8. Makesurethatfoodisdrybeforefrying.
Wetfoodwillsplatter.
9. Alwaysdryorrollwetfoodinflourbefore
coatinginabatter.Otherwisetheextra
steamcreatedwillseparatethecoating
fromthefood.
10.Preheattheoilwiththelidon.
11.Removelidwhilstcooking.
12.Neversprinklesaltorseasoningoverthe
cookedproductinthebasketwhenitis
intheraisedpositionabovetheoil.This
willcontaminatetheoil.