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The trick to producing crispy
deep-fried foods is no trick at all.
Keep the fat at a constant high
temperature. This is best done by using a heavy, flat-bottomed
pan and a deep-fat thermometer to monitor the oil temperature.
To ensure crispiness:
- Heat cooking oil to the temperature
listed in your recipe, typically 365 degrees F to 375 degrees
F. You'll need enough oil in the pan to cover the food you're
frying.
- To avoid a pasty coating, dip
the food in the batter and wait for the excess to drain off.
- Cook in small batches and add
the food slowly. Avoid crowding; freely bubbling fat makes for
a crispy crust.
- Watch the oil temperature and
don't let it drop below the temperature specified.
- Stir the food several times
to ensure even cooking.
- After frying, drain the food
on paper towels. Keep finished batches warm in a 300 degree oven
while you finish frying.
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