People have been frying food in oil for centuries, not least because frying oil transfers heat much faster than air in baking or water in boiling. Frying also has the added benefit of creating a distinctive flavour and crispy crust on the surface of whatever foodstuff is being fried.
Deep frying is a dry-heat cooking method whereby the entire food item is submerged in the frying oil. Some of the most popular fried foods in the world include fried chicken, calamari and, of course, fish and chips. Many foodstuffs can be deep fried check out our recent post on the weirdest deep fried delicacies , with most foods being covered in batter before being deep fried. As the starch fries in the hot oil, it dries into a pleasantly crisp shell and protects the moisture beneath.
The food inside steams while the coating browns and crisps. After frying, the food will continue to steam, but as long as you can see steam rising from the surface of your fried chicken or tempura, the moisture is escaping and the coating will stay crisp.
As soon as the food cools and the steam stops, any remaining moisture in the interior is absorbed into the coating, making it soggy; this is why fried foods are best eaten soon after frying. Starch is naturally present in certain foods, like potatoes and fritters, but for frying some things, especially meats and fish, a starchy coating like batter or breadcrumbs needs to be added.
Both create crisp crusts during frying, and there are pros and cons to each. Batters form a more solid surface than breadcrumbs do. This makes them better for frying delicate ingredients like fish fillets, which tend to fall apart during cooking. For an even crisper crust, use corn flour finely ground cornmeal or gluten-free rice flour. Breadcrumb coatings stay crisp longer than batter coatings, but the process of breading can be more involved: Typically, the food needs to be dusted with flour to dry its surface, and then dipped in egg to help the crumbs adhere and form a crust.
For the crispest breaded crust, use panko breadcrumbs. Shaped in long slivers rather than rounded bits, these crumbs have more surface area exposed to the hot oil, so they crisp more thoroughly. Instead, let it cool, pour it into a biodegradable container, such as a paper milk carton, and throw it out with your regular trash. Some cities also have collection centers for recycling used cooking oil. Classic Fried Chicken. Buttermilk-Battered Onion Rings. Already a subscriber?
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Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Those little bubbles do more than splatter grease all over your kitchen, they also act to measure doneness. That means that the crust has been dried out completely it's nice and crunchy and there's no more cooking left to do. News U. Politics Joe Biden Congress Extremism.
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