6 Golden Rules To Refer To While Deep Frying Food
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The technique of deep frying food goes back to the 2nd millennium BCE. It is believed that deep frying is a successor to shallow frying, which has been prevalent since Mesopotamian times. Deep frying is the process of putting food in hot oil and cooking it until it becomes crunchy and even cooked. 

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Perfecting this technique is extremely hard because, a lot of times, people end up burning the food while trying to fry it. Also, not being able to cook the food from the inside while the exterior has been perfectly cooked is a very common problem. Perfect deep frying requires one to have a nice balance between temperature and time duration. Here are some of the golden rules of deep frying that one must refer to while frying food at home.

* Use A Small Burner

Using a small burner for deep frying a particular food is always better as it helps in controlling temperature more efficiently. Big burners generally have a larger flame. It becomes hard to navigate the temperature as big flames generally give a lot of heat even when they are simmered down. In this case, small burners are more effective as one can have an exact idea of the amount of heat that is going to the oil.

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* Using Dry Utensil

The most appropriate utensil for deep frying is a wok. One of the most important things to keep in mind while deep frying is making sure that the wok is totally dry and not wet. Adding oil to a damp wok can be very dangerous. Both of these liquids have different viscosities. Upon heating the oil, it may start to splatter and may harm the person who is cooking the food. This is why one must always double-check before putting oil in a particular utensil and make sure that it is perfectly dry.

* Oil Temperature 

The temperature of the oil must always be hot but never smouldering. If the oil is extremely hot, then it will instantly cook the exterior coat of the food, and the person will have to take it out before it gets burned. However, the insides of the food will remain raw. This is the reason why the oil must be at an optimal temperature and not be fuming hot. Also, fuming hot oil increases the chance of a kitchen accident because a person has to take out the food in a lot of hurry.

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* Checking Oil Temperature 

The best way to check the temperature of the oil is by putting a small piece of food in the oil. Avoid putting a whole piece; just take a small particle and see how fast it's getting cooked. If the piece of food gets instantly cooked, then the oil becomes too hot. On the other hand, if it's not getting cooked even after being there for a long time, then it means that the temperature must be increased a bit. Generally, when the oil is not hot enough, then the food will settle at the bottom of the pan within a few seconds.

* Flipping Food

Many people also like to flip food while deep frying to make sure that it is evenly cooked from all sides, as certain utensils have some hotspots. While it is okay to flip the food carefully, one must avoid flipping the food before the oil bubbles start settling. If the oil bubbles have not settled, then it simply means that the food is still not properly cooked from the inside. So, a person must simply wait for the same and only flip over the food after all the oil bubbles have been settled.

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* Using Low Flame

After bringing oil to the optimum temperature, a person must start deep frying the food. However, it is always better to carry on the deep frying process on a lower flame. It is a simple process in which the oil is first heated, and then during the process of deep frying, it is perpetually kept at a medium to low flame. This not only prevents the chances of burning but also cooks food in a better way. Perpetually cooking food at a very high flame is not only dangerous but also doesn't ensure perfect cooking of food.