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Frozen food
Food from the freezer (+3.2º F to 0º F) will cool the oil or fat considerably when it is immersed in it. Because it does not sear right away, the food may also absorb too much oil or fat.Take the following measures to prevent this:
Preferably allow frozen food to partly defrost at room temperature and shake off as much ice and water as possible.
Do not fry very large quantities at one time (see the table with preparation times and temperature settings).
Getting rid of unwanted flavors
Certain types of food, particularly fish, can give the oil or fat an unpleasant flavor. To neutralize the taste of the oil or fat:
•Heat the oil or fat to a temperature of 300º F.
•Put two thin slices of bread or a few sprigs of parsley in the oil.
•Wait until no more bubbles appear and then scoop the bread or the parsley out of the fryer with a spatula.
The oil or fat will now have a neutral taste again.
