The perfect frying: rules to keep in mind
Whether it is fish, meat or vegetables in batter, fried food always meets the taste buds! As it’s said “any food is good if fried”, but not all the fried are the same. If the final result is damp, soft and oil-impregnated food, your fried food will be not only unpleasant but also indigestible and unhealthy.
It’s good to keep in mind some basic rules and some tricks to get crisp, fragrant, and absolutely light fried food that will not be heavy or unpleasant to your taste and stomach.
Let’s start with the oil …
1. Oil must be abundant. Do not stretch out oil, using just a little will cause a rapid drop in temperature when dipping into food, resulting in molly fried food, or there is a risk of burning if the food absorbs it in large quantities.
2. Choose the right one and the right temperature. For a light fried and delicate taste it is good to prefer vegetable oils (avoid margarine, butter and lard), the most well-known are sunflower oil or corn oil, but also extra virgin olive oil if you like stronger taste. It is important to never reach the smoke point, if it begins to emit smoke it becomes harmful, generally for vegetable oils the smoke point ranges between 160 ° and 190 °.
Preparing the food in the right way
3. When preparing the frying pan, be sure to give the right amount of attention: if the food is very moist, like vegetables for instance, you should batter it into a compact panature, perhaps reinforced with semolina or corn flour. If a food is dryer you can dip in batter (such as eggplant or sage leaves) made with water or frozen beer and rice flour.
4. Seasoning the pan gives an extra touch to fried food, but it’s important to limit the fresh herbs that are likely to become bitter with high temperatures (like rosemary), prefer spices in powder like curry or paprika. An excellent solution is the addition of minced seeds and dried fruits: nuts, pistachios, sesame seeds or poppy will give a tasty touch.
5. Better homemade grated bread: Forget industrial bread and blend in the mixer the old bread, the industrial one is often a mix of a leftovers of crackers and grissini, fat-rich and very dry products that will absorb the cooking oil making the fried heavy.
6. When frying does not sink all at once, it is good to fry few pieces at a time in more times, not to lower the oil temperature which would cause a deep, thick and oily.
7. Beware of perfect gilding, if the oil is too hot, lower the flame because there is a risk of burning the outside pan, but leaving the interior raw, otherwise if the pan is pale and white it means the fried is not still ready.
8. After cooked do not put the pieces one on the other, the high temperature of the fried food causes humidity and if the pieces are overlapping, the damp will make them soft and wet.
9. Let drain excess oil from the fried on frying paper for few minutes without touching it and blending it.
10. The last important advice is to not salt the fried food in advance. The salt attracts the internal liquids in the surface, making your fried food pretty flaccid. Salt it when fried is in the plates, ready to be eaten!
Tricks for the perfect fried food
We close this article with two crafts tricks … serve your fried together with spumy or liquid sauces, based on vegetables or lean cheeses, yoghurt, pest; avoiding too oily or buttery sauces. One last tip, if you need to heat the fried food again, use the grill mode in the oven, it will left it crisp and dry.