Saturday, March 16, 2024

The art of gentle frying

Abe was approached by a stranger, or so the story goes, and knocked on the old oak door.

As his knocking echoed within, he heard approaching footsteps. The ancient gate opened to reveal a figure wearing a tall brown habit and holding an ancient frying pan in his hand.

"Are you a lady?" the visitor asked.

The number answered "No". "I am the chip monk."

* ________ *

Wok this way, please

Frying is one of the simplest forms of cooking, however, surprisingly, it's the kind that's often mistaken. Cooks who don't have a problem with a skillet can still mess things up when it comes to the humble skillet.

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There are usually two reasons for this. The first is that the pan is often either too hot or too cold. Another thing is that food is left to its own devices and either burns or fails to cook. So here's the first tip:

Frying is not a passive activity.

Squeezing something into the pan and stirring occasionally is not the way to go. You have to stir the food almost constantly, just as you would when cooking in a pan.

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To sear effectively — that is, without engrossing a lot of fat — you should cook at a high temperature. In fact, the fat in the pan should smoke as the food goes in, but not over the fire.

Two things will happen. The food will have an instant seal that reduces moisture and prevents the absorption of fat, plus the pan will cool slightly while maintaining the cooking temperature.

You need to do two things: reduce the oven temperature to about half of what you used to preheat the pan - and keep the food moving. You can do this by shaking the pan, dropping food into it, or simply using a spoon. Come here to get it here. Just imagine you are using a flat walker.

Does this apply to omelets? Yes, it is. They will cook faster and better with this method. Leftovers will burn easily, so you need to continually pull the cooked batter into the center of the pan and press the runoff toward the edges, returning the pan to the heat only when it's clear that cooking has stopped.

Just remember to always treat your frying pan like boot camp. It may loosen occasionally, but never more so than the need to reheat the cooking pot.

Deep frying in fat

In addition to the fries—or "chips," as French chefs call them—any dip needs some kind of coating to protect it when frying. It is usually either a batter or bread crumbs.

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Both are easy, but somehow they have become more complex over time and as chefs have risen to celebrity status.

Breadcrumbs are easy these days. Simply buy a packet of One-Step Breadcrumbs from your supermarket and follow the instructions on the package.

very easy? Well, just once and for fun, find some stale bread, shred it in a food processor (about half a loaf should do that), and cover it with a plate of flour and a bowl of scrambled eggs.

Now coat the food in flour, dip in the beaten egg, and coat in the bread crumbs using one hand for the dry ingredients and the other for the wet ingredients.

When you've had enough of it, try it my way :)

Keep it simple

The batter is nothing but flour to which a liquid is added and the air is introduced through prolonged beating. And that's it.

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Do not believe me?

Sydney's famous fish restaurant, Doyle's, is known for the light and crunchy batter in which the fish is cooked. It consists of only three ingredients: flour, water, and elbow grease.

The secret to a light batter is to beat off as much air as possible—one reason cold soda water or beer works so well. It's already full of gas that gets trapped in the batter while it's cooking.

There are no firm guidelines about the sum. Whisk enough liquid into the dough to give it the consistency you want. I like to scoop my batter mixture on the back of a dessert spoon when dipping it and remove it right away.

To coat, lightly dust the fish with flour and pat the fish between your hands before dipping it into the batter. Holding the fillets at one end, drain off the excess liquid and immediately transfer to the skillet.

Beats a little heat

Again, the trick is to get the fat very hot before you do any cooking. And I don't mean spicy. For example, smoking is hot. In other words, the maximum temperature of the pan. (If you are cooking with an open skillet and basket, please be very careful with this, greasy fires are not a pretty sight.)

Yes, I know you have nice little charts on the side of your cooker that tell you what temperature to use for fish, what for chicken, etc. Ignore them. Heat the fat to high first, add the food, and turn the dial back into a T.

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FAQ

What are the 4 different types of fries?

Frying, deep frying, pan frying, shallow frying, and deep frying are all standard frying techniques.

What does lightly fried mean?

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. Although gentle frying is most notably used to cook fried eggs, it is also used as the first step in delicate fish, tender cuts of meat, sausages, and roast potatoes.

What are the five rules of frying?

Top 5 Golden Rules of Deep Frying Made Easy

Safety is first. Deep-frying is a quick, clean way to fry food. ...

Overcrowding leads to undercooking. ...

Maintain the perfect temperature. ...

Dry, then fry. ...

Use the right oil.

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