Some Tips to Frying

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  1. Perfect Point: Deep-frying requires oil with a high smoke point (above 375°F) so the oil won’t break down at the high temperature. Oils with appropriate high smoke points include peanut, canola, sunflower, and safflower.
  2. Eternal Enemies: Water and oil don’t mix. Adding water to hot oil can result in an explosion. Keep your fry area clean and dry and never store water nearby.
  3. Salt Splatters: Salt food after frying to avoid splattering. Otherwise, the salt will draw moisture to the surface of the cooking food and can cause the hot oil to splatter.
  4. Avoid Plumbing Issues: After frying, allow oil to cool completely for about 2 hours.   To avoid plumbing clogs, never pour the oil down the drain.
  5. Extinguisher Education: Every kitchen needs an appropriate type of fire extinguisher, especially if frying. Learn the proper way to use it before an emergency arises.
  6. 3 Rules To Success: Don’t overcrowd your frying pan. Don’t allow coated food to sit for long periods of time. Turn the food once while it cooks, not over and over.
  7. Get Crumby: When frying with bread crumbs, coat the food in flour first, next dip quickly in beaten egg, and finally coat with bread crumbs.  The egg sticks to the flour and the crumbs stick to the egg.
  8. Avoid Springy Tongs: Spring-loaded tongs aren’t safe for frying. If your fingers slip, you might get burned by the oil or make a mess of your kitchen.
  9. Fight the Flames: A range with a metal hood is safest when it comes to frying. If a fire occurs, flames from can shoot 2 to 3 feet in the air, catching shelves on fire.
  10. Tight And Thick: When frying, choose tight-fitting, thick, long-sleeved clothing. This will prevent burns from splattering hot oil.
  11. Small Selections: Small pieces fry better at higher temperatures. You’ll achieve a crispier, less greasy result.
  12. Crazy Cooling: Add pieces to your fryer separately. Adding too much at once cools the oil quickly.
  13. Know When To Throw: You can reuse fryer oil but change it when it becomes dark. Not doing so will make foods taste the same and can cause a rancid taste.
  14. Paper Pats: When removing food from the fryer, allow excess oil to drip back into the pan. Spread food on a paper towel on a plate to absorb remaining oil.
  15. Fat Fables: Pan-frying food is not necessarily unhealthy. When it’s done properly, very little oil is actually absorbed and eaten.
  16. Foaming Fails: Oil foam happens when oil breaks down due to high heat and overuse. Foaming oil should not be used; discard properly.
  17. Temp Tricks: Heat oil to the proper temperature. If it’s too hot, it will burn the coating before the food is cooked on the inside. If it’s too cool, it will soak in and make foods soggy and oily. Use a cooking thermometer.
  18. Best Bacon: Bacon likes lower heats for pan-frying. Cooking at a lower heat will lessen shrinking, burning and curled edges.
  19. Bacon Bites: Don’t fry whole slices of bacon for crumbling. Chop or cut raw bacon into small pieces and cook until crispy. No nibbling!
  20. Dunk And Cover: Dunk chicken in buttermilk with salt and pepper, then cover in seasoned all-purpose flour. This will help make a light, crispy outside for fried chicken.
  21. Be Cool: Give fried chicken a chance to rest and cool down. Immediately after frying, it’s terribly hot and can cause burns.
  22. Go Deep: Cooking in a cast iron pan makes delicious fried chicken. Select a deep pan that will hold enough oil to cook the chicken completely and safely.
  23. Turning Time: Not sure when it’s time to turn your fried food? Food should be turned when it lifts easily from the pan. If it’s sticking, it’s not ready to flip.
  24. Burn-Free Butter: When using whole butter for pan-frying and sautéing, use a moderate, not high, heat. Butter has a low smoke and burns point.
  25. Cord Caution: Never use an extension cord when using an electric deep fryer. Extension cords are made short intentionally to avoid the dangers of having a hot oil spill.
  26. Frying The Bird: Fried turkey is delicious for Thanksgiving. Be sure the turkey is fully thawed before placing in oil.  If you’re really feeling adventurous, wrap the entire turkey with bacon strips before frying.
  27. Keeping It Warm: If you can’t eat fried food right away, place it in a 200-degree oven. This will keep it crisp and at a safe temperature to eat later.
  28. Fried Goodness: For a delicious treat, deep-fry mini candy bars dipped in funnel cake batter. Freeze candy bars first, dip in batter, place in oil, and turn once.
  29. Splatter Saving: Don’t have a splatter screen when frying? In a pinch, make one out of a disposable aluminum pie pan. Poke holes in the pan and place upside down over frying food to block the pops and splatters.