No, you didn’t read that wrong; it is possible to make fried foods healthy with a few simple techniques. The proper temperature, fryer and oil make all the difference when it comes to frying foods. If you follow these six simple rules, you are sure to have the perfect fried treats with out the guilty conscience.
No, you didn’t read that wrong; it is possible to make fried foods
healthy with a few simple techniques. The proper temperature, fryer and
oil make all the difference when it comes to frying foods. If you
follow these six simple rules, you are sure to have the perfect fried
treats with out the guilty conscience.
The first rule is simple. Make sure you have a large deep fryer
with an immersed heating element. When frying it is important to make
sure the food is completely, not partially, submerged to prevent any
batter or coatings from soaking up the oil. The immersion heating
element ensures consistent and even heating so that all the pieces will
fry evenly. Next, and most importantly, make sure the oil it HOT!!! If
the oil is too cold the food will sit in the oil and soak it up before
it start to cook. For most foods, 375 degree is the proper temperature
for frying. Try to find a fryer that has a built in thermometer or have a thermometer ready before you start cooking.
Once the oil is ready, it is crucial that you cook in batches
rather than overloading the the fryer. When too much food is placed in
the fryer, especially frozen items, the oil temperature drops
dramatically and again, its all about the temperature. When deciding
how much to cook at a time, take into account the size and starting
temperatures of the items and make sure the oil can reach all sides of
each piece. If it can’t, there is too much in the fryer.
Now for the obvious rule. Health oils make healthy foods so try
using canola oil versus typical lards. Once the food is done, don’t put
it paper towels, put it on a cooling rack with a pan underneath. Yes,
the paper towel soaks up grease but then your food sits in a pool of
grease and will eventually soak it back up. Using a cooling rack in
lieu of paper towels will let the oil drip down preventing it from
re-absorbing and keeping your food crisp for longer. Lastly, make sure
to change the oil regularly based on usage to prevent contamination and
spoilage. If your oil looks discolored, begins to have an odor, or
starts smoking then its time to change it.
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