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From the fryer

Last Updated 02 March 2018, 15:56 IST

Who doesn't love fried food? We know it's unhealthy. We know it's bad for our heart, and our waistlines. But, can we give them up, just like that? Well, the answer is NO. For, taste also matters. Moreover, anything in moderation is not bad at all. If we learn the smart way of deep frying, the oil the fried stuff absorbs is minimal, making it not-so-unhealthy. Here are a few hacks to help you master the art of deep frying:

The pan you use for deep frying should be deep, wide and heavy-bottomed, as these can retain high temperatures and prevent the heat from fluctuating too much. Pans made of cast iron are the best. The pan should be filled only halfway with oil to avoid too much splattering.

Use oils that have a high smoke point. Most of the oils we regularly use, like sunflower, peanut and canola, have a high smoke point and are neutral in flavour, and hence good for deep frying. Never go in for oils that have a flavour and low smoke point, like olive oil, as they tend to interfere with the original flavour of the food fried.

Never fry in oil that's not fry-ready, as the food will then turn greasy. Oil that's fry-ready will ensure that the batter gets fried instantly, creating a barrier between the oil and the food.

While deep frying, make sure that there's enough space for the food items to move around. If the pot is crowded, it will lower the temperature of the oil.

The batter used for deep frying should be light and airy, so that it lends a crispy crunch to the fried item. The only ingredients to use are the flour, choice of seasoning, water, and some hot oil. Always use fresh batter, as keeping it for long hours will make the fried snack limp.

Add all your seasonings to the batter itself. It's always better than seasoning the food after it's fried.

While frying food stuffs like cauliflower, fish or chicken, it is best to first dredge these in cornflour before dipping them in the batter so that the batter doesn't slip off.

Lower the food slowly into the pot of hot oil to avoid the oil from splattering and burning your hands.

Never leave the pot of oil unattended on the stove. If there's a fire, cover the pot with a lid and turn off the stove immediately. Never use water to extinguish the fire. Damp towels or baking soda would help.

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(Published 02 March 2018, 05:24 IST)

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