DEEP FRYING
Deep frying is the cooking of prime quality commodities by immersion in hot, deep fat or oil.
It is the fastest method of cookery and if performed correctly will yield satisfactory results.
To achieve the required results we must pay attention to all of the following points and make
sure that the correct conditions are met and understood.
The type of food to be cooked, quality, moisture content etc.,
The cooking medium, type and cleanliness, smoke and flash points.
The temperature of the cooking medium: Too high or too low.
The coating: Why foods require coating.
The cooking time/duration.
Volume to be cooked at one time.
Starting temperature of the commodities to be cooked:
whether frozen, direct from the refrigerator, or at room temperature.
The size, shape and density of the food to be fried.
Heat is transferred from the heat source (the element in an electric fryer) through the cooking
medium to the food by means of Conduction.
Convection also occurs during deep frying. The oil in the cool zone (below the element) is at
quite a low temperature, lower than at the top surface whilst around the element the
temperature is very high.
Depending upon the type of food being cooked, its size and density. Small pieces of fish and
fruit for example require high temperatures and will cook fairly quickly. Items that have been
coated with batter or crumbs also require quite high temperatures allowing the coating to seal
quickly, protecting the food inside and avoiding excessive absorption of oil. Lower
temperatures are required for fritters and doughnuts, which need longer cooking time to allow
for expansion and thorough cooking of beignets and because of the density of doughnuts.
FOOD COMMODITIES FOR DEEP FRYING:
FOOD COATING COOKING MENU EXAMPLE
COMMODITY TEMPERATURE
Onion Rings Milk and flour 180 degree C French fried onions
Apples Batter 180 degree C Apple fritter
Par cooked None 175 degree C Fried potato chips
frozen chips
Lemon Sole Flour, egg wash 190 degree C Fish fingers
Fillets and breadcrumbs
IMPORTANT POINTS:
Prime quality food.
Fill the fryer only 2/3 rds with oil.
Do not overload the fryer.
Control the temperature.
Dry the food before frying.
Strain the oil regularly.
Food that is to be deep fried must be of prime quality as this is the fastest of all cookery
principles.
The commodities are immersed in deep hot oil and cooked for a relatively short time. The
quantity of oil is important in ratio to the food being cooked. If insufficient oil is used it is often
absorbed by the food which may become soggy and stick together. The best results are
achieved when food is immersed into plenty of deep oil.
The quantity of food being cooked at any time is also important. If a fryer is overloaded the
consequences can be quite serious. At worst the oil displacement can cause an overflow of
the hot oil causing a potentially very serious accident. It is for this reason that fryers should
never be more than half to two thirds filled with oil. A further reason for the displacement may
be the water content or surface moisture of the food being cooked. Oil and water do not mix.
It is therefore essential to dry food well before it is fried. Water will cause a bubbling or
foaming of the oil that may cause it to overflow.
After one batch of food has been fried, a short period of time known as ‘recovery time’ should
be allowed before the next batch is cooked. The ‘recovery time’ will allow the oil to return to
the optimum temperature, therefore ensuring a quality product.
The shape, density and pre-cooking temperature of the food are important factors when
considering the time and temperature for frying. To ensure even cooking, items of the same
size, density and type should be cooked together. The time and temperature will also depend
upon the water content of the food and how quickly the heat may be conducted through it.
Some foods will float to the surface of the oil when it is cooked. However this is not a sign
that can be taken as correct for all foods, as some float almost immediately. Fish in batter
may cook before the batter is cooked, in which case it is necessary to hold the fish below the
surface with a spider to finish the cooking and browning of the batter. Apple fritters and
doughnuts will need to be turned half way through the cooking time, to ensure even cooking
on both sides.
COATINGS:
Flour, egg wash and breadcrumbs Paner a l’ Anglaise English Style
Milk and Flour Paner a la Francaise French Style
Flour and batter Paner a l’ Orly Orly Style
Matzo meal and beaten egg Paner a la Juivre Jewish Style
.
Source: Foundation stage OCLD: Module F101 A
