2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When frying products in a deep fryer, do not fill the entire basket, as this reduces the temperature of the fat, especially if the products are from the freezer. Thus, the products begin to absorb fat instead of frying evenly in it.
When you fry frozen products, from the rapid evaporation of water in them, the fat suddenly begins to boil. To avoid this, put very small portions of frozen products, no more than half a basket.
If the fryer does not have a grease microfilter, you can clean it yourself. Pour the fat into a bowl, place filter paper on the bottom of the basket or folded in four gauze and strain the fat through it, then return it to the fryer.
To refresh the fat, heat it and put finely chopped sour apples in it. They purify the fat, depriving it of its bad smell and taste. The fat is then filtered and can be used again.
Old, starch-filled potatoes are best for frying, young potatoes are too watery for this purpose. When cutting the potatoes, the thickness of the pieces should be more or less the same.
When frying breaded products, you will keep the fat clean if you put a paper filter on the bottom of the basket before filling it.
To prevent the products from sticking to the bottom of the basket, drop them one by one so that they are lightly fried until they fall to the bottom. This applies to breaded products.
Potato chips are made by cutting the potatoes into circles that are very thin. Fry at 160 degrees for about ten minutes. The fat is then heated to 190 degrees and the chips are fried for another two minutes. The chips are taken out and drained on paper, then salted and served.
Breaded mushrooms are easy to make - wash only the caps of mushrooms, dry with a napkin and melt in a mixture of 100 grams of flour, 1 egg yolk, a pinch of salt, 150 ml of milk, 1 teaspoon of oil, whipped egg whites are added at the end. Fry for 8-10 minutes at 170 degrees. Drain on paper and serve with mayonnaise, refreshed with drops of lemon juice.
White fish fillet becomes crispy and tasty in beer breading. Four hundred grams of fillet is cut into portions and salted, the pieces are dipped in a breading of 150 grams of flour, 1 egg, a pinch of salt, 150 ml of beer, 1 tablespoon of oil. Fry for 5-7 minutes at 160 degrees.
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