2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Frying in an oil bath is one of the three main ways of frying with fat. It is a widely preferred method of culinary processing, as the fried product remains juicy on the inside and acquires a crispy crust on the outside.
How to make an oil bath?
To fry in an oil bath, you need a deep dish, not a frying pan. The dish should not be made of steel, cast iron or tin, because the high temperature of the tin can melt and oxidize. In addition, it should not be filled with more than half of the fat, as when the product is placed, its volume increases and it can spray around. The ratio between the weight of the fat and the weight of the placed product must be at least 4: 1.
Before starting the frying product, make sure that the fat is hot enough. Otherwise, the product will be soaked in unheated fat, which will change its taste, and after cooking it will become either greasy or dry.
A common mistake is to allow the fat to overheat. This should not happen, because when overheated, the fat loses its nutritional properties and the fried product remains raw inside due to its high temperature.
When the required frying temperature is reached, allow the product to "float" in the pan. When frying in an oil bath the fat envelops the product evenly on all sides, so it is not necessary to turn it over. You can remove them when they acquire a light brown or dark yellow crust.
It is advisable, after removing it, to leave it on kitchen paper or on a sieve or griddle to drain excess fat from it.
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