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Fry
Foods |
There are three basic methods of frying using
fats:
Pan Frying,
also known as sautéing, uses a small amount of melted shortening or oil
about 1/4 to 1/2-inch deep – just enough to cover the bottom of the pan.
Shallow Frying
uses enough
melted shortening or oil to partially cover the food.
Deep Frying
completely covers or submerges the food in melted shortening or oil.
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 Oil
needs to be very hot for deep-frying. Test it by dropping a small piece of
the food to be fried into the oil. If it bobs right to the surface, it is
hot enough. |
 To
drain fried foods:
Cut or tear one or two brown paper large grocery bags so they lie
flat. Place them or several layers of paper towels in a large sheet pan next
to the stove (away from the flame). When done cooking, remove the food from
the fryer to the paper with tongs or a long-handled wire mesh strainer. The
paper will soak up the excess fat. |
When frying foods in fat, it transfers heat from the pan to the food being
cooked.
While nutrition is an important consideration
when choosing a cooking oil or fat, all fats don't act alike when put on the
stove. As with any frying,
if the temperature is too high, the food will burn on the outside and be
underdone on the inside. If the oil is not hot enough, the fried food will be
greasy.
Fats
can be heated to between 300 degrees and 500 degrees, depending on the type of
fat and
cooking method used.  Heated
fat temperatures are measured with a deep frying or candy thermometer.
Olive oil doesn't smoke
until it reaches 375 degrees to
400 degrees, and so can be used for sautéing and pan-frying.
Most vegetable oils, such
as corn, safflower, and peanut, have smoking points over 400 degrees and can be
used for all cooking methods. These oils are especially good for deep-frying,
which requires temperatures as high as 375 degrees.
Although most foods can be fried using any of the three methods, pan frying,
shallow frying and deep frying, the following table indicates the foods most
typically prepared with each method. If frying twice, use fresh oil each time;
do not use the same oil over again.
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Pan Frying |
Shallow Frying |
Deep Frying |
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Food |
Lean tender meats
such as liver, veal, steak; tender vegetables such as onions; dessert
pancakes |
Shrimp, chicken and
other small pieces of food including vegetables such as potatoes |
Shrimp, chicken,
cutlets, vegetables such as potatoes, onion rings, eggplant; fritters or
doughnuts |
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Pan Frying |
Shallow Frying |
Deep Frying |
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Equipment |
Heavy fry pan or
electric skillet |
Heavy fry pan or
electric skillet |
Medium to heavy
weight 8-10" wide by 4-6" deep saucepan or electric deep fryer |
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Spatula or tongs for
turning food |
Spatula or tongs for
turning food |
Frying basket; tongs
or slotted spoon |
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Special frying
thermometer |
Special frying
thermometer or temperature control |
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Pan Frying |
Shallow Frying |
Deep Frying |
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Amount of melted
shortening or oil |
Enough to cover
bottom of frying pan:
• 8" diameter -
1/4 cup
• 9" diameter - 1/2 cup
• 10" diameter- 2/3cup
• 12" diameter - 1 cup |
Enough to partially
submerge food; 1/2 - 1" |
Enough to fill a 4-6"
deep saucepan half full, or a deep fryer within 1/2"of the fill mark |
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Pan Frying |
Shallow Frying |
Deep Frying |
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Procedure |
Heat shortening/oil to 365°
F,
a medium heat; place food in pan |
Heat shortening/oil to 365-375°
F,
a medium-high heat; place food in pan |
Heat shortening/oil to 365-375°
F,
submerge food, cook until golden brown and done |
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Turn when nicely
browned, complete cooking and browning on other side |
Turn when brown;
complete cooking and browning on other side |
Remove food from
fryer |
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Drain food on paper
towel |
Drain food on paper
towel |
Drain on paper towel |
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Serve immediately |
Serve immediately |
Serve immediately |
from www.crisco.com
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