Deep-frying - Deep-frying, in which the food is completely covered in hot oil and cooked, is an important Chinese cooking technique along with stir-frying and steaming.
To deep-fry To cook food by submerging the whole food item in hot oil or fat.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food D-words » to deep-fry ...
DEEP-FRY
To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure.
Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
Deep-Frying Turkey:
Equipment
You'll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey.
Deep-Frying
Hot Tip!
Using a deep-frying thermometer is always recommended for best results.
Deep-Fry - To cook in hot fat which is deep enough to completely cover the food.
See: Fry It, You'll Like It ...
Deep-fry
To fry in a large amount of oil or melted shortening, lard, or butter so the food is completely covered. In this dry-heat method of cooking, about 10 percent of the fat is absorbed into the food.
Dice ...
Deep-frying thermometers register the temperature of hot fat so foods cook at the temperature specified in a recipe. A clip secures the thermometer to the side of the pan.
Deep-fry: To completely submerge the food in hot oil.
Deglaze: To add liquid to a pan in which foods have been fried or roasted to dissolve the caramelized juices stuck to the bottom of the pan.
Deep-fry
Cooking food in enough hot fat (350º F - 375º F) to cover the food.
Deglaze ...
Deep-frying: Cooking food in large quantity of hot fat, normally enough to completely cover the food.
Deep-fry: To cook food by immersing it in very hot (usually 375 degrees F) fat or oil.
deep-fry - to cook submerged in very hot fat (like French fries) until golden brown
deglaze - to swirl a liquid into a pan to dissolve particles of food on the bottom of the sauté' or roast pans for flavor ...
Deep-fry - To cook completely submerged in hot oil. Deep-frying at the proper temperature, foods absorb little oil and are surprisingly light. But if the oil is too hot, foods will brown too quickly and stay raw in the middle.
Deep-fry
Immersion of meat, potatoes, onion, fritters or bread in hot oil.
Deglaze ...
Deep-Fry:
To submerge foods in hot oil or fat while cooking.
Deep-frying ...
Deep-fry: A cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked.
Deep-frying is a frying process where the food is completely immersed in oil.
Deep-fry the sage leaves for 10 seconds, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Carefully, insert a couple of sage leaves into the top of each pork pie.
By Andrew Pern ...
Deep-frying
Deep fryer
Vacuum fryer
[edit] References
^ "Boy dies of burns in turkey-fryer accident".
Deep-fry
To partially or completely submerge and cook food in hot oil until golden brown.
Deglaze ...
Deep-fry - A dry alternative cooking technique which cooks food in hot fat or oil deep enough so that it is completely covered. The cleanliness and temperature of the fat is extremely important.
When deep-frying your game day faves, consider using canola or corn oil, which has a high smoke point. This will allow you to fry your food at a higher temperature without sacrificing the quality of the flavor.
When deep-frying a turkey, make sure that the fryer is placed outdoors, away from buildings, trees or other flammable objects. Keep children and pets away, and use appropriate safety precautions.
Owing to its high cooking temperature, it is good for deep-frying. It is also good for salad dressings because it is almost flavorless and colorless and does not solidify when chilled.
Safran (Fr.): saffron.
deep-fry To cook food immersed in a large amount of fat, thus sealing
the outside while keeping the inside moist.
deglacer (Fr.) To deglaze by dissolving, with wine, stock, or other ...
Freshness of Oil for Deep-Frying
Shelf-Life of Hard-Boiled Eggs
Finding Clay-Pot Cookers
Scientific Answer for Larger Cookies Taking Longer to Bake
Cleaning Counters and Cutting Boards for Kneading ...
oil for deep-frying
Method :
Add noodles to large pan of boiling water, boil, uncovered, 5 minutes or until tender.
Separate noodles with a fork during cooking.
To fry the mussels, heat the oil to 200ºC in a large saucepan or deep-fryer. Whisk the beer, self-raising flour, bicarbonate of soda, paprika and mint to make a light batter.
Pressed from olives, a rich fruity oil used for frying (but not deep-frying), marinades, dressings and baking. The oil from the first pressing is pure, pale greenish-yellow in colour and is much prized.
Potatoes can be shallow fried, as an easier and quicker alternative to deep-frying. Use a floury potato (such as King Edward) and cut into cubes of about 1cm or half an inch. Heat up a sauté pan then add vegetable oil and the potatoes.
A large electrically heated pan which is used for deep-frying food in fat. Deep-fat fryers are thermostatically controlled which makes them safer than using a traditional frying basket and pan and they can be set to a range of specified temperatures.
Lard - tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.
Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.
Another tip that might help is to use less oil; only half fill the deep-fryer and cook one piece at a time. (Refer to your model instructions first.) I hope this provides the solution. Happy cooking!
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Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake. Doughnuts are often sprinkled with sugar or coated with various flavors of frosting.
Five spice powder is often added to a batter made from egg white and cornstarch, which is used to coat meats and vegetables to keep them moisty and succulent during deep-frying.
Also, noodles may be deep-fried in hot oil. Do not soak before deep-frying. To keep clean up to minimum, place package of noodles in a large paper bag before removing wrapper. Break off amounts as needed. Store remainder in the bag.
Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, or even in a toaster oven.
A large tilting pan with lid, which can be used to shallow fry, deep-fry, stew, braise and boil.
Brawn
Also called an aspic terrine, made from simmered meats packed into a terrine and covered with aspic.
From the Americas, cornmeal. From Africa, okra. Combine the two with seasonings, dip in egg, and deep-fry until tender for a delicious side dish recipe that's authentically Southern.
Fried Okra
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corn oil Substitutes: canola oil OR safflower oil OR soybean oil OR peanut oil (not as good as corn oil for deep-frying--has a lower smoke point) OR cooking spray (for greasing pans)
dende oil
expressed almond oil ...
The Japanese term used to describe the foods and the process of deep-frying with oil. Foods such as agedashi or tempura are cooked in this manner.
Agemono-nabe ...
Peanuts may be eaten roasted and salted or used in many sweet and savoury dishes, sauces, nut butters and pastes. Peanut oil is especially suitable for deep-frying, since it withstands high temperatures better than some other vegetable oils.
Light soy sauce, chinese rice wine or dry sherry, ginger freshly grated, egg whites beaten, ground almonds, rice flour, cornstarch, wheat flour, sesame seeds, peanut oil for deep-frying, ...
Lumpiang Ubod: Ubod is finely shredded coconut palm hearts, added to minced shrimp and chicken and wrapped in Lumpia before deep-frying.
Rendered and clarified pork fat, lard is a fine white fat which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
Lardons ...
Jalebi: An Indian dessert. Flour, milk powder and yogurt batter that is pushed through a narrow funnel into deep-frying oil to produce golden curly crispy rings.
The final kind of oil obtained from the last pressing is, as you'd expect, the lowest quality of all, and has little remaining of the character found in extra virgin. It is referred to simply as olive oil and makes a perfectly good deep-frying oil.
Grouper - There are hundreds of varieties of this excellent all-purpose fish with delicious, meaty, lobster-like texture. Has white, tender, mildly flavored flesh that pulls off the bones easily. Fillets are great for grilling or deep-frying.
In Indian cuisine, it is used in vegetable stir-fry as well as a medium to deep-fry certain wafers and crackers. Raw it has therapeutic uses such as a salve for arthritis or to treat congestion (the venerated 'mustard-plaster').
History: During slavery, after the slave-owner had rendered his pork fat, the skin was given to the servants. They would then deep-fry this skin and eat then plain or stirred into cornbread batter, and baked delicious cracklin' bread.
Shortening: A semisolid fat used in food preparation, especially formulated for baking or deep-frying.
Also grown in other regions, it is one of the most popular potato varieties in the United States. Russet potatoes are suitable for almost any type of cooking method, including baking, frying, deep-frying, and boiling.
development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough.
2. A semiliquid mixture of liquid and starch used to coat foods for deep-frying.
 See also: Cooking, Deep-frying, Frying, Vegetable, Water
  
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