Tuesday, October 7, 2008

Art of Frying

1. One trick I like to use when frying is to smell it. When the aroma first hits the room it is time to flip and when you really start to smell the goodness of grease it is ready.

2. When I fry meat like chicken I like to put it to the bounce test to see if it is done. You take your tongs and poke it gently to see if it is still bouncy. If so it is still underdone and needs more time.

3. Have you ever noticed the first batch is always the best when frying in a pan. Well turn your heat down a little on the second and that should help you from burning it.

4. Overcrowding the deep fryer can result in greasy food. The more you add to the fryer the lower the oil temperature gets. Lower temperatures causes the food to absorb too much oil and become greasy. So, try small batches.

5. Try not to touch, flip, etc to much it might cause your batter to come off. Practice, practice, practice. It takes time to get it down. If it doesn't turn out the first time learn from that and try again.