Secrets to golden, crispy fried food that does not soak up oil
Frying is a familiar technique, yet it does not always turn out well. I read a VnExpress article, a summary by Nhật Minh of an ABC.net.au report, which included advice from Tom Milligan, technical director at the Le Cordon Bleu cooking school in Australia. I found many points worth noting.
First, there are four ways to fry. Pan-frying uses a little oil and turns the food so both sides cook evenly; it suits steak, chicken breast, and sausages. Stir-frying means constant stirring, usually for about 5 to 10 minutes, and cooking too long makes the ingredients mushy. Shallow frying keeps the oil covering just the bottom of the food, creating a crisp golden crust for breaded or crumbed items. Deep frying fully submerges the food in hot oil and suits batter-coated foods and chips.
Next are five key tips. One, heat the pan before adding the oil, and add the ingredients only once the oil is hot; otherwise the food absorbs oil and turns soft. Two, do not add too much at once, since the pan temperature drops and the released moisture steams the food instead of frying it. Three, add aromatics such as thyme, onion, or garlic near the end, when the dish is a few minutes from done, so they do not burn. Four, use residual heat: when the food is nearly cooked, take the pan off the stove and let the leftover heat finish it. For pan-seared dishes, a little lemon juice at the end works well, and meat should rest off the pan for at least 2 to 3 minutes before serving. Five, watch the colour and smell. Properly fried food shows three shades: golden, deeper gold, and dark brown where it touches the pan the most, and a nutty aroma signals that it has reached the desired golden stage.
The article does not give a specific oil temperature, so I will rely on colour and smell as it suggests. What I remember most is the value of patience: heat the pan properly and do not rush to add more food.
Source: VnExpress
First, there are four ways to fry. Pan-frying uses a little oil and turns the food so both sides cook evenly; it suits steak, chicken breast, and sausages. Stir-frying means constant stirring, usually for about 5 to 10 minutes, and cooking too long makes the ingredients mushy. Shallow frying keeps the oil covering just the bottom of the food, creating a crisp golden crust for breaded or crumbed items. Deep frying fully submerges the food in hot oil and suits batter-coated foods and chips.
Next are five key tips. One, heat the pan before adding the oil, and add the ingredients only once the oil is hot; otherwise the food absorbs oil and turns soft. Two, do not add too much at once, since the pan temperature drops and the released moisture steams the food instead of frying it. Three, add aromatics such as thyme, onion, or garlic near the end, when the dish is a few minutes from done, so they do not burn. Four, use residual heat: when the food is nearly cooked, take the pan off the stove and let the leftover heat finish it. For pan-seared dishes, a little lemon juice at the end works well, and meat should rest off the pan for at least 2 to 3 minutes before serving. Five, watch the colour and smell. Properly fried food shows three shades: golden, deeper gold, and dark brown where it touches the pan the most, and a nutty aroma signals that it has reached the desired golden stage.
The article does not give a specific oil temperature, so I will rely on colour and smell as it suggests. What I remember most is the value of patience: heat the pan properly and do not rush to add more food.
Source: VnExpress
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