EIGHT GREAT TIPS FOR DEEP - FRYING

http://www.gourmet.com/food/gourmetlive/2012/080812/deep-frying-tips

1. Not All Oils Are Created Equal

The first step to the best-ever fried food is choosing the right oil. It's essential to consider the oil's taste and smoke point before firing up your bubbling cauldron.

2. Where There's Smoke…

The oil temperature can rise quickly between the smoke point and flash point, at which tiny wisps of flame appear.

3. Like Oil and Water

Water is oil's worst enemy.

4. Fry First, Salt Second

Never salt a food before deep-frying it, as the salt will draw moisture to the food's surface and cause the hot oil to splatter.

5. Heavy-Bottomed Cookware Is Best

A thicker bottom guarantees the heat will slowly warm up the oil, whereas a thin bottom may bring the oil to an unsteady boil at a moment's notice.

6. Fry, Baby, Fry!

The "low and slow" approach does not apply to deep-frying.

7. Strain to Extend Shelf Life

Whatever you do, do not mix used oil with new, because old oil—no matter how many times it's strained—will contain food particles you'll want to keep separate from the clean oil.

8. Reuse, Recycle?

Even though you can reuse oil, it won't last forever. High heat, water, air, and burned food particles all break down oil molecules over time.

So pick your oil, monitor the temperature, and you'll be on your way to achieving golden-brown deep-fried perfection.

PUBLISHED IN GOURMET LIVE 08.08.12

THANK YOU!

END