Deep fried starfish Photo by Damnblast |
The Chinese
recognize two different deep
frying techniques in one technique they are frying the ingredients
directly. In the other technique they
are frying the ingredients with batter.
The second technique is the one that is most commonly used. This is how the Chinese do their deep frying
most effectively.
Although it is quite alright to use a modern deep fryer if
you are preparing a large meal, but traditionally the Chinese have used a wok
for their deep frying. Most of the time
the Chinese use peanut oil for their deep frying and any other vegetable oil
that is capable of taking heat between 350 and 375°F without smoking is
acceptable. This can be done with a deep
frying thermometer that is available at a kitchen supply shop that will attach
to the side of your wok. Put enough oil in a wok to fill it within 2
inches of the rim. Maintain the heat and
slide the ingredients into the oil without making it splash. It is a good idea to use cooking chopsticks for
handling the ingredients when they are in a deep fryer. When it is finished removed from the oil with
a strainer and set it aside on a paper towel to drain off the excess oil. Then serve!
1. Be sure that all
the ingredients are cut up into bite sized pieces and are all close to the same
thickness that you are deep frying. If
the sizes of the pieces are not uniform some pieces will be overcooked and
others undercooked. This may even extend
to the color of pieces that will be of different colors on a piece by piece
basis.
2. You should
marinate all the pieces of the batter before frying. This will enhance the taste and the aroma of
your deep frying.
3. Keep your oil
temperature between 350 and 375°F. The
temperature of the oil will vary somewhat according to what you are
cooking. Some of the pieces that do not
cook through the first time will have to be re-cooked. (See number four below.) Some things are more easily cooked than
others for the ones that are easily cooked all you have to do is to maintain a
high heat. If your batch is too large to
cook at once divide it up and cook it in smaller batches. All of the cooked items are taken out of the
deep fat with a strainer to preserve their appearance.
4. For ingredients
that are not easily fried the first time such as poultry or fish balls it is
perfectly all right to re-fry them so they are thoroughly cooked through.
No comments:
Post a Comment