How to control the oil temperature of fried things? The head chef taught you years of cooking skills, fried anything delicious
As living conditions have changed, the dishes made at home have become more and more sumptuous, especially with the constant introduction of new cuisines by the media on various platforms, which also allows housewives to show their skills in the kitchen. When it comes to eating, you can't avoid frying, and inevitably you have to make some fried food and show off your cooking skills during the New Year holidays.
At the same time there will be some unexpected problems, that is, fried food is always a little worse than the chef's craft or a little difference, so how to fry things to control the oil temperature? What kind of oil temperature should be used for different foods to fry them?
This is a paradoxical problem that looks simple but is very difficult to solve! As the head chef for many years, I try to give you some methods from both sides, although it is not a near-perfect answer, but it is necessary to learn from it.
This question above covers the why and how of fried foods.
According to our understanding of the restaurant industry people, frying things usually have two processes, immersion frying and high-temperature frying.
Immersion frying is a method of frying at oil temperatures below 150 degrees, between about 120 degrees and 140 degrees. It also depends on the texture of the ingredients and the requirements of the product to determine the level of oil temperature. Is the lower temperature of the frying is called immersion frying, the purpose is to let the ingredients inside and outside to achieve consistent maturity, not to the outside cooked inside raw.
High temperature frying is generally sixty percent hot or above the oil temperature, that is, about 180 degrees of oil temperature is called high oil temperature.
The purpose of high-temperature frying is to set the shape, color, crispy, fried and scorched, to achieve the taste and effect of crispy outside and tender inside, mostly for selling.
Most chefs commonly use a combination of both, dipping and frying until cooked, then re-frying at high temperatures to achieve the best results.
The cook's cooking method to control the oil temperature is by eye and experience to control the oil temperature of several percent of heat. Through years of experience, mature chefs will be able to control the temperature comfortably by the change of oil in the frying pan to achieve the desired look of the ingredients. The temperature of 80% hot oil is 240 degrees, which means it is close to the ignition point of the oil.
Deep-fried store frying tools are electric fryer (also available for home use), which comes with its own temperature control instrument, how many degrees you need to set the switch there, to that temperature will trip the switch no longer continue to heat, and below that temperature will automatically heat up.
But most families do not seem to have an electric fryer, home frying things will have restrictions on the conditions, such as weak fire, after the oil temperature up, if you put a little more ingredients, the oil temperature immediately dropped, and heating for a long time can not go up. So the frying effect is slightly worse than the chef fried food.
How to control the oil temperature?
I. Amount of oil used.
Two to three times more oil than the ingredients is appropriate, and the volume of oil is greater than the volume of the ingredients so that it does not quickly pull down the oil temperature.
Second, the ingredients handling.
Reduce the size of ingredients by processing large ingredients into smaller pieces, strips, slices, dice, etc. This makes it easier to ripen and control the oil temperature, which in turn affects the maturity of the food. Quick-frozen ingredients contain a lot of water and should be thawed before frying, and operated in small quantities.
Three, hanging paste processing.
Ingredients with more moisture, or those that need to be crispy on the outside and tender on the inside, are best hung with a layer of starch paste or batter to give the ingredients a coating. Starchy ingredients can usually be fried directly.
IV. Suitable temperature.
Thirty percent of the oil temperature is suitable for shredded meat, and forty percent of the oil temperature is suitable for use when shredded meat is first fried and then transferred to dipping frying mode.
Usually the oil temperature for deep frying needs to be 50 percent hot, flip up a small splash of oil, dip a chopstick into a little batter into the frying pan, the batter quickly solidifies and floats relatively quickly on its own.
V. Identification of oil temperature.
Ten percent heat means 30 degrees, 80% heat oil temperature is 240 degrees. At 60% heat, the oil surface is relatively calm. Some dishes that are larger in shape and need to be charred on the outside and tender on the inside, such as squirrel fish and sweet and sour carp, need to be set at a high temperature of 60% heat.
Oil temperature of 70% heat or above is used for secondary re-frying of food, mostly for the purpose of achieving a crispy crust and quickly giving the ingredients a golden brown visual effect.
Eighty percent of the oil temperature will be green smoke from the side of the pot, almost close to the ignition point, the smell of oil smoke is particularly obvious. There will even be open flames on the oil, so be sure to turn off the fire to operate.
How many degrees of oil temperature is appropriate for frying different foods?
The answers above have been partially answered, specifically for each of the fried ingredients, a bit of a generalization.
Generally speaking, the frying oil temperature should not be less than 150 degrees, that is, fifty percent hot, and to be added in stages, do not pour all at once, that the oil temperature may become 120 degrees, and the result of low oil temperature is the paste off, or the surface of the ingredients off the outer skin, it is similar to the effect of boiling water.
They are roughly divided into the following categories.
Starchy foods, such as potatoes, groundnuts, taro, yams, etc. fifty percent hot oil temperature frying, depending on the size of the ingredients in real time to adjust the fire, raise or lower the oil temperature.
Hang starch batter ingredients, such as chrysanthemum fish, meat sliders, fried cooking shrimp, potted pork, sweet and sour pork, small crispy pork, tempura, crispy fried small yellowtail, etc., it is appropriate to use about fifty percent of the oil temperature frying, the need to re-fry the oil temperature of sixty to seventy percent of the heat.
Bread crumb type, soft fried batter (egg bubble batter) type food, such as fried chicken fillet, fried fish fillet, snow-coated bean paste, soft fried shrimp, fried tofu balls, crispy tofu, etc., fried oil temperature at about forty percent heat, or between forty percent and fifty percent heat temperature.
Special categories of food, such as deep-fried ice cream, dry-roasted fish, braised carp, back-fried dishes, etc., need to be operated with 70% hot oil temperature to quickly set the shape to prevent the outer skin from falling off.
In order to color the food to increase the appetite, so a second re-frying is used to give the food a golden brown color. Such as potato chips from 120 degrees to 180 degrees of the presentation of the color effect is different, high oil temperature cooking to make the chips more appetizing and more attractive.
The frying time generally ranges from one and a half to three minutes, depending on the texture, size and production requirements of the ingredients.
Hello everyone, I am Fai, working in the restaurant industry for many years and have been moving forward. If you like the above content, you can follow me, and if you have a better way to add in the comments section.