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DEEP FRYING |
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DEEP FRYING |
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DEFINITION:
The cooking of food by submerging in deep fat or oil at a high temperature. (from 160 - 200oC)
PURPOSE
1) to seal food in a crisp
coating so that all the flavour is captured within
2) to cook types of food very quickly
3) to brown the exterior of a food which has already been cooked
(4) a method of cooking raw foods to enhance their flavour or texture
The aim of deep frying is to ensure that the inside of a food is cooked in the same length of time as the exterior requires to be browned.
(l)-Blanching- the cooking at a medium temperature ( 160-170oC ) without colour to ensure the interior is cooked ( usually cooked until the food just begins to brown). The food is later browned at a high temperature 140-195oC directly before service. Blanching also enables certain food items to be held for quick cooking later - reducing delay during service.
(2)-Complete Processing - the cooking of food from the raw to the finished product in one frying at high temperature e.g. 190oC.
(3)-Pressure Frying- large scale in pressurised friteuse. The steam created by the frying process is trapped in the sealed friteuse and the resulting pressurised cooking is more rapid sealing in more flavour - commonly associated with fried chicken outlets
(4)-Wok - food can be deep fried in a Wok - which is ideal for, frying small quantities of food in more exotic & expensive types of oil as smaller quantities are required - it is however somewhat more dangerous and only really appropriate for 'a la carte' production.
FOODS SUITABLE FOR DEEP FRYING
(1) Fresh Vegetables - which are cut or prepared in an appropriate
manner
•Four examples
a Brocoli
b Courgette
c Onions
d Parnips
(2) Frozen, canned and convenience products can be used such as pineapple rings, fish fingers etc.
(3) Fresh and frozen fish - usually in fillets - however Whitebait for example is fried whole. Describe Whitebait its cooking method, garnish, and accompaniments:
..........................................................................................................................................
..........................................................................................................................................
(4) Meat and poultry in appropriate cuts/forms - care must be taken that poultry is cooked through.
Three examples of deep fried meat dishes:
a Cromesquise
b ..................................
c ..................................
(5) Fruit and sweet products.
examples:
a Fruit Fritters
b ..................................
c ..................................
d ..................................
e ..................................
(6) Savoury and Cheese dishes for example deep fried Camenbert or rissoles Saint Flour (pate brisee turnovers filled with cantal cheeses, chives and chervil. )
(7) Eggs and egg dishes e.g. scotch eggs, French fried eggs etc.
(8) Potatoes can be deep fried in various forms .
• Give six examples and describe:
a .................................. are ..................................
b .................................. are ..................................
c .................................. are ..................................
d .................................. are ..................................
e .................................. are ..................................
f .................................. are ..................................
[back to the top]Various oils and fats can be used for frying but those which do not burn at high temperatures and have long life are most commonly used; for example corn oil or "Prep"(a brand name for a long life vegetable oil ). Animal fat such as clarified beef fat or lard are rarely used nowadays as they give food a heaviness and contain high levels of cholesterol. Other oils are usually too expensive or tend to burn and have a short life. ( i.e. can only b- used a few times before deteriorating
changes in
(1) Texture , crispness
(2) Structure
(3) Absorption of fat
(l)-Coating- protects the surface of the food from the high temperature of the fat - also provides texture, crispness, and contrasting taste preventing food becoming greasy.
Types of coating:
(A) Flour, Egg wash, Bread crumbs known as "pané"
(B) Batter ( Yeast / egg - various types)
(C) Flour
(D) Pastry ( usually pate brisée or puff pastry )
(2)-Basket- do not use a basket for food coated in batter as the mesh will stick to it.
(3)-Temperature- do not add too much food at once, adjust heat if chilled food lower temp. of oil.
(4)-Portions- cut or prepare food in even sized pieces so that it cooks at the same speed- the smaller the pieces the higher the temperature.
(5)-Handling- do not touch or stir the food while frying and take care shaking the basket as coating can easily be damaged.
(6)-Holding- can be achieved by bain maries, in a warm air cabinet or convection oven - however deep fried food is best served immediately a6 it goes soggy/hard within ten minutes of cooking.
(7)-Draining- to drain food in order to reduce greasiness - use of basket or rack - drying on kitchen paper.
(l)-Temperature Control
(A) 160-165oC slow cooking of raw or large items.
(B) 190oC or above look out for haze: blue haze shows fat is burning reduce temperature at once.
(C) allow temperature to recover between batches
(D) adjust temperature of manual "friteuse" if food cools oil.
(2)-Timing- even sized pieces and constant vigilance are required, try to time food to be cooked just before service.
(3)-Degree- food should be crisp outside and soft inside care should be taken that the outside is not burnt or the inside undercooked.
(4)-Level- make sure the friteuse is not overfilled with fat, ( no more than half full ), or below the minimum level.
(5)-Soggy Chips- are:(A) usually greasy (B) soggy
(1) Friture/Friteuse- the pan used for deep frying - 'Friture' can mean the fat used, the food fried in it, or the verb to deep fry. - a 'Friteuse' can be - a straight sided, flat bottomed pan on the stove top (use a thermometer) - a free standing single or multiple pan unit with manual or automatic (computerised) control - a pressure fryer continuous fryer with belt feed ( as used to produce doughnuts etc. )
(2)-spiders- are used to remove or turn food usually when the basket is not in use i.e. with battered foods.
(3)-Wok- can be used with clip on rack for draining.
(4)-Straining- the cleaning process whereby sediment is removed from the oil usually with a filter - should be carried out on a regular and controlled basis e.g. daily in a busy Kitchen.
ADVANTAGES OF DEEP FRYING
(1) very fast method of cooking certain prime foods
(2) seals food quickly-and produces tasty and interesting texture contrasts and crispness
(3) relatively easy method of cookery
(4) food can be blanched and requires only a quick finish before serving
DISADVANTAGES
1) the deep fryer is the most dangerous piece of equipment in the kitchen (if not handled properly )
2) food can be fatty if care is not taken
3) as fat/oil is expensive there is a tendency to use it too often with the result that tastes are absorbed by the fat and passed onto the food
4) deep fried food does not hold well
EFFICIENCY
(1) work systematically
(2) immerse food at appropriate temperature and control whilst cooking (3) never overfill with fat or food
(4) reduce temperature of fat during slack periods to conserve fuel and fat quality
(5) make sure fat to food ratio is correct
(6) minimise holding of cooked food
(7) strain and/or replenish fat after use
(8) cover fat when not in use to prevent oxidation
SAFETY RULES
Hot fat and water do not mix -the water vaporises so quickly it explodes!
(1) all operators should know fire drill and how to use friteuse
(2) only half. fill friteuse with fat - level is usually marked - do not overload with food
(3) dry food is necessary before frying to prevent dangerous spluttering
(4) always place food in fryer away from you to prevent splashing and burning - do not throw in
(5) always have basket and spider to hand so that food can be removed quickly
(6) take care when moving a free standing friteuse - do not carry around the kitchen with hot fat in it
(7) keep sleeves rolled down and use clean, dry, thick cloths
(8) If a fire occurs in a deep fryer what are the first two things you would do?
1 Turn off heat source
2 Cover with lid. Fire blanket or damp cloth.