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Secret to Successful Frying




Source of Recipe


Doc Willoughby


Recipe Introduction


How to keep deep-fried foods from becoming greasy.


List of Ingredients




Many cooks shy away from frying, thinking that the technique adds loads of fat to their food. Taking nothing for granted, we put this notion to the test. We heated 3 cups of peanut oil to 375 degrees in a 12-inch Dutch oven and pan-fried a whole chicken in two batches. To our delight, we poured back almost exactly three cups of fat after frying. Each time the test was repeated, we ended up with virtually the same amount of fat before and after.
The explanation is simple: If the water in the food you are frying is kept above the boiling point (212 degrees), the outward pressure of the escaping water vapor keeps oil from soaking into the hot food. If the frying oil is not hot enough, on the other hand, the oil will seep into the food, making it greasy.
The key is to get the oil hot enough before adding food (375 degrees worked well) so that you maintain a temperature (around 325 degrees) that keeps the moisture in the food--in essence, boiling.



Recipe