2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Products or semi-finished products intended for frying are salted before the moment of frying. An exception is made for fish. It is left to stand with the salt for 10-15 minutes.
The products must always be placed in well-heated fat. In this way, the proteins from their surface layer are crossed in a very short time and prevent the juice of the product from passing into the fat. If this rule is not followed, the fried product becomes dry inside.
The transfer of proteins from the product to the fat has another disadvantage - they burn quickly, stick to the fried product and worsen its appearance. If, for example, zucchini, blue tomatoes and other vegetables are placed for frying in insufficiently heated fat, they swallow it, soak it, acquire an unpleasant taste and become indigestible. Meatballs, vegetables, fish or meat products often fall apart when fried in such fat.
In practice, to tell if the fat is ready for frying, a small piece of the product is placed in it. If it starts to fry immediately, then the fat is suitable, hot for frying.
Overheating of the fat should also not be allowed, as in this case it burns and loses its nutritional and taste properties, and on the other hand, the fried product remains raw inside because the temperature of the fat is very high.
Frying should be done in shallow dishes - pans, pans or pots with a smooth bottom. When frying in an oil bath, the pan must have twice as high walls, as the fat is heated to a higher temperature, as a result of which the moisture from the product evaporates quickly and causes the fat to boil.
During frying, the products should be turned over with a spatula or fork, but without stabbing.
Suitable fat for frying vegetables and young meats - lamb, goat, young beef, is vegetable oil. A little melted and strained milk butter can be added to it.
Beef and older beef are fried in vegetable oil or in melted beef or veal tallow.
The pork is fried in lard.
The fried product removed from the oil bath is placed on a sieve to drain, after which, still very hot, it is served drizzled with fried butter or a small piece of fresh butter.
Properly fried product is covered with an even golden cover, characterized by a particularly pleasant aroma and taste, and its inside is juicy and well fried.
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