Skillet - The Truth

Fried is a feast, which is often damaged due to fry many examples of frightful kitchen, to discredit the visual arts, and this article is for those cooks who May be affected include many who want to clarify and ensure that they get this right.

Did you hear that the frying is a method of dry heat, because the water is not in question. Stove is learning to do the same. Stove cooks fromSealing the outside of the food being cooked, it retains heat with oil, cook the food with food, you are facing. Fried foods should be thoroughly cooked and never oily. If there is a problem.

With oil for is important, it will never happen that the unpleasant effects of the volatile oils. Make sure the oil is the right temperature before plunging into fatty foods in general, most frying requires a temperature of 330-375 degreesF, [as 160-190 degrees Celsius Arts] If you missed the cooking temperature of the 'desired effect is achieved and you'll probably end up with rich foods or viscous, or even worse a fire. Go right and the food is golden brown, crispy on the outside and beautifully soft and delicious, and one of the prizes as healthy as ever you want.

It 'important to change the oil more frequently, once a week under conditions of heavy use every 2-3 weeks, if their use onlyVegetables. If this fails, the samples will still fish and chips "," Fish Chippy!. It 'important not only because the products are in oil after using it to corrupt the taste, but also achieved because of high temperatures during frying process can lead to partial decomposition of the oil and the formation of lead were toxic byproducts.

Another simple question that often arises whether pot should affectare aluminum, stainless steel or cast iron. What is the best? In my opinion, there are benefits associated with each and there is no clear winner. However, having said that, I would say that the choice of your stove to ensure it is: easy to clean and build a strong and deep.

In general, do not buy cheap! It is not certain, but it is more cost-effective in the long run, that is simply not enough pots. As a quality stainless steel or cast iron skillet whichIn the long term winners, but they tend to be more expensive.

Then, as edible oils to use? The general view is that the fry is safe if oil stable. An oil is stable with a high smoke point.

Personally, I live in France and cook for most of the year and I much prefer the olive oil. I think this is the best oil for frying in use proverbial mile. The choice is yours.

Finally, here are 10 simple tips to health ifThey Frying follows:

Be careful when frying, accidents happen easily, and without the care of their food is not still the best;
For frying, always make sure that the fat is 350-375 degrees F and you have a player who can maintain the desired temperature to have the meal for oil was added. Use a frying thermometer to make sure the temperature is good. If you do not have a thermometer, you can use a half-inch cube of white bread. Oil isready for cooking when they fall in the oil and brown tones to it in 60 seconds if the smoke of oil Permanently, then it is too hot at this time, his criticism of the heat source immediately
Cooked food should be hot when the fat will drain on paper towels after frying, the push to keep warm in oven at 180-200 degrees F kept
Never leave a large deep skillet that use unsupervised. Keep an eye on the plateau. Topall are better than Heat. Continue to cover cover the pan should catch fire;
When frying the potatoes cook until they begin to retire until crisp and drain on a rack ..
When frying particles must inevitably leave earlier batches of food which are petroleum, thanks to this effort, as the taste of spoiled food to cook then be removed, then the oil must be stored in a sealed bottle, always discard the oil when is darkColor;
When frying always dry before putting into hot oil.
Fried food needs to cook, do not overfill the pan evenly;
Do not fill your cup overflows. There should be room for at least 2 "from the top of the sump at the beginning of the establishment Because the oil evaporates, if the food is first. And
No water in contact with hot oil, or it could be the explosion of a violent and dangerous.

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