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.
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: Cooking food in large quantity of hot fat, normally enough to completely cover the food.
Deep-frying
Submerging food, usually coated first in breading or batter, into very hot fat; a dry-heat cooking method
Defat: ...
Deep-frying is a frying process where the food is completely immersed in oil.
A deep-frying pan with a lid used for recipes that require fast frying and then slow cooking.
Sauté Scald
TOP 10 ...
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.
Heat the oil for deep-frying to 180C/350F and fry the puri in batches. As they fry, use a spoon to baste the puri with hot oil, then turn them in the pan, until crispy on each side. Remove with a slotted spoon and drain on kitchen paper.
bird's nest fryer A hinged double wire basket for deep-frying straw potato nests to be filled with other food, such as peas.
Birne (Ger.) Pear.
biryani (Ind.) A substantial rice dish, variously prepared, similar to pilaf.
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 ...
An average fat temperature for deep-frying is 375 degrees, but the temperature varies according to the food being fried. Use a deep fryer, an electric fry pan or a heavy pot and a good kitchen thermometer for deep frying.
DEGLAZE ...
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.
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.
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.
Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat (both dripping and tallow), rapeseed oil or Canola, and peanut oil.
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.
Olive oil is great but an extravagant way of deep-frying! Dripping is favoured by some cooks and vegetable fat by others. Peanut oil can give good results, too, but should be used with caution because of allergies.
To cook food by completely covering with hot fat. Deep-frying is usually done at 375 degrees.
Deglaze ...
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 ...
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What is Spatchcock?
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 ...
Panfry: A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than saut6ing or stir-frying but less than deep-frying.
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.
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.
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: Deep-fry, Frying, Cooking, Water, Vegetable
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