Frying

Frying
High-Temperature Cooking Food in a Fat or Oil
Fried Food is Crisp and Browned and/or Caramelized
Techniques vary with Amount of Fat/Oil
Techniques include Sauté, Shallow or Pan-Fry and Deep Fry
Deep Frying
Completely Submerging Foods in Hot Fat or Oil
“GB & D” (Golden Brown & Delicious)
Most Items are Breaded or Battered
Thick Cut Potatoes…Blanched First
Use High Quality Fat…High Smoke Point
A saturated fat (hydrogenated or animal fat)
Not a salad oil!
Recovery Time
Deep Frying con’t
Frying Temperature 325˚ to 375˚
Cut Foods to a Uniform Size
Season before Coating
AND Season Immediately after Frying
Have Landing Area-Absorb Excess Oil
Serve Immediately & Hot
Fried foods do not hold well
Deep Frying con’t
Swimming Method OR
Basket Method
Season before Coating
AND Season Immediately after Frying
Apply Coatings Immediately Prior Frying
Allow for Recovery Time
“Oven-Fried” is not deep fried
Batters and Breading
Standard Breading Procedure
Coat with Starch (Flour)
Coat with Egg Wash
Coat with Breading
Bread Crumbs
Cracker Meal
More Flour
Corn Meal
Batters and Breading, con’t.
Batters
Starch & Liquid
Optional Leavener
Beer Batter
Tempura
Soda Water
Standard Breading Procedure
Product (Trimmed and Seasoned)
Starch (Flour or Corn Starch)
Egg Wash (4 oz. Water or Milk per 2 Whole Eggs)
Coating
Holding (before Frying)
Drain & Hold (after Frying)