Can You Fry in Beef Tallow

Deep fry french fries/chips PS

Deep fry similar a pro

If you actually want to get serious about this cooking method and go a perfect result over and over once again, a deep fryer is a very sensible investment. But you can get past with more than basic tools in your kitchen.

Everything can be deep fried.
– Peppe Elmqvist, fourth generation fishmonger (and purveyor to his majesty the king of Sweden)

What equipment?

If you lot don't have a deep frier, a high and narrow saucepan will do, for example a stock pot. The sides must exist at least 10 cm (4") high – and the pot should never exist more than than half total of oil.

Y'all also need reliable and steady pliers or kitchen tweezers. Keep in mind that substandard kitchen tools tin can put you at risk when working with boiling oil…

A thermometer also helps. It is essential that you go on an eye on the temperature of the oil and that it doesn't rise and fall sharply as you add food. Be enlightened that not all thermometers tin measure up to 160° C (320°F) or more.

If you don't accept a fast and accurate thermometer, examination the oil with a slice of bread before deep frying. If the oil around the breadstuff immediately starts to boil, it is ready.

The right oil for deep frying

You want an oil with a "neutral" gustatory modality. This means that olive oil, for one, is seldom an option. The best oils for loftier temperatures are peanut, soybean, grape seed, sunflower, rape seed, or a mixture of these. Don't be afraid to use the oil more than one time, but exist sure to filter it between cooking sessions.

Frying with olive oil

In – for example – the castilian cuisine it is mutual to employ olive oil in the deep fryer. Only there are reasons non to do so:

Olive oil starts smoking at a relatively low temperature, about 150°C (302°F).
Olive oil develops a bitter taste when subjected to loftier temperatures. This issue is more than mellow if y'all dilute it with other, more heat-resistant oils.

Crispier with animal fats

This is an sometime trick that is resurfacing at present that the hysteria regarding beast fats is cooling downwardly: With lard or tallow in the deep frier you lot will become a crispier result when cooking dough in i form or another. Co-ordinate to legend the original Belgien recipe för "French" chips is with horse tallow in the deep frier…

How much oil practise you need?

Enough so that at to the lowest degree half of the nutrient is submerged under the surface. Also: The more oil, the smaller the fluctuation in temperature as the food is added.

Safety when deep frying:

Never add water or ice to the oil. The reaction is trigger-happy.
No kitchen tools made from plastic or rubber. They volition melt.
Null inflammable close to the stove/deep fryer.
Go along in mind that kitchen tools made of steel volition heat up.
Exit a generous margin to the edge of the pot/fryer to reduce take a chance of oil alluvion.

Before you deep fry

Thermometer, skimmer and pliers/tweezers

Deep frying is made a lot easier if you have a fast and sensitive thermometer, a skimmer with the right dimensions for your vessel, and a pair of tongs or tweezers. You lot also need kitchen paper and some sort of basket or strainer where the food tin can rest as backlog fat runs off.

Dry nutrient earlier deep frying

The whole betoken of deep frying is to drive humidity out of the food – or at least the surface of it – by applying the high estrus in the oil. If you lot add wet nutrient you upset this whole idea – and yous gamble causing an blow when the water reacts violently with the oil.

How long does it take to deep fry?

This depends, of course. If you lot are only adding the last touch and/or want a "shell" effect (for instance to meat that has been cooked sous vide, or if attempting deep fried ice-foam) near 30 seconds in the oil tin be plenty. The oil should exist hot, most 190°C (374°F).

Breaded chicken wings – or other, smaller morcels of meat – are larger than french fries, but meat cooks faster than potatoes. Almost 5 to eight minutes at 160°C (320°F) should do it.

Deep fry craven like a pro.

The fine art of breading/coating fish

When you lot deep fry

The right temperature for deep frying

Allow the oil the time information technology takes to reach the right temperature. This is usually between 150 and 190°C (302 and 374°F). If not specified, attempt somewhere between 160 and 175°C.

A niggling food at a time

The clever "basket" in a deep frier makes it easy to simply sink the food into the oil. If yous don't have a deep frier, use – for case – a skimmer to add together a trivial food at a time in a controlled fashion.

Avoid oil splashing

Beginners wary of boiling oil tin can make the error of letting the food drop from a "safety" elevation. The contrary is the correct style to do it. But "sink" the food into the oil every bit gently as possible. If adding a large clamper of nutrient, make sure any splash is away from y'all, not towards you lot.

How deep fried food should deport:

If the temperature is right, the food volition sink into the oil, and then rise to the surface again and "bubble".
If the oil is too cold, the nutrient will sink and stay on the bottom.
If the oil is too hot, contact with the oil volition be violent and difficult to handle. The nutrient will inappreciably sink at all.

Mistakes to avoid:

Temperature is likewise low – no crispy surface, nutrient drips fatty.
Temperature is too high – nutrient is burnt on the surface while raw at the core.
Different size food morcels – they are non done simultaneously.
As well much food at once – temperature sinks and cooking stops.
Food lumps together – in that location is no crispiness and oestrus does non penetrate.
Humid or wet food – reaction between water and oil can be violent and dangerous.

When is deep fried nutrient washed?

When the surface is golden dark-brown. Only cheque 1 piece with a knife just to be sure, not to the lowest degree if deep frying larger morcels.
Use the thermometer on the cadre of the food. You tin detect our universal temperature guide hither.
Utilise a forl, knife or toothpick to bank check the texture.
Taste it, as long as it doesn't mean taking any risks…

If the oil starts called-for

Turn of the stove deep fryer and smother the fire with a large lid, a frying pan, a kitchen towel, or a fire extinguisher.
Practise not endeavor to put out the fire with water.
Do not try to movement the burning pot/deep fryer.

After deep frying

Remove excess fatty

Place the food on kitchen newspaper or a make clean side towel so that excess oil is led off. Materials with "active" assimilation practise a better job than just a basket or strainer.

While food is hot…

Keep the food hot, not least if you are deep frying pocket-size amounts in batches. An oven at 90°C (194°F) will do the task. Add salt and spices while hot.

Re-apply the oil

Just make sure to remove food particles betwixt uses. And don't worry, if the oil has gone bad yous will notice: It goes dark and/or smells bad and/or has a foamy surface.

No oil down the drain

Sending difficult and/or hardening fatty downwardly the drain messes up the plumbing as well as the environs. Give the fatty to your garden mulch, to your pet hens, to the recycling station, or to the ordinary waste material for burning inside – for case – a milk carton.

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Source: http://www.professionalsecrets.com/en/ps/ps-university/chef-de-commis/technique-the-basics/deep-fry-pro/