PAgecookingheadtechniquesr..... & Tips
Foods should be crisp when deep fried.
If results are soggy, the oil isn’t hot enough. This can be attributed to one or more of the following:
•Not enough preheating time
•Temperature too low
•Too much food in the basket (do not fill more than two thirds full)
•Do not use solid frying oil, only use liquid oils
•Use good quality liquid oil. For best results, use the below recommended oils.
The most suitable oil for deep frying include:
All oils have different smoke points. Smoke points are the point at which the fat begins to break down into visible gaseous products..
•The smoke point of different fats is determined by the free fatty acid content of the fat. Generally, the lower the free fatty acid content the more stable the fat and the higher the smoke point.
•Free fatty acid levels are generally lower in refined vegetable oils with a smoke point of around 230˚C. Where as animal fats are around 190˚C.
•The smoke point of a
•Suitable oils for deep frying include: Peanut oil, Vegetable oil, Canola oil, Safflower oil and Rice Bran oil. Olive oil is not recommended for deep frying due to its low
Peanut Oil
Peanut oil is obtained from the kernels of the ground nut or peanut. It has a delicate flavour, nutty odour and has a high smoke point. Peanut oil is high in mono- unsaturated oil and vitamin E.
Vegetable Oil
A general term that refers to a blend of oils extracted from various seeds and fruits. Vegetable oil has a very mild flavour and aroma. It is low in cholesterol and saturated fats.
Canola Oil
Made from seeds of the canola plant. It is relatively low in saturated fats, contains Omega 3 fatty acids and has a bland, neutral flavour.
Safflower Oil
The oil is extracted from the seeds of the sunflower plant. It is pale yellow in colour with virtually no flavour Sunflower oil is high in polyunsaturated fats and low in saturated fats.
Rice Bran oil
The oil is extracted from the germ and husk of rice. It has a mild, nutty flavour and high smoke point. It is high in vitamin E and antioxidants.
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