DEEP FAT FRYING BASICS

Continued from the previous page...

Constantly monitor the temperature. Although you can buy fancy (and sometimes expensive) electric fryers which come complete with a built in thermometer, they are not necessary. With a large, heavy pot (such the Dutch oven cast iron pot mentioned above) and a quality candy or deep-frying thermometer --you're in business. Look for a thermometer with a clamp on it so you can attach it to the side of the pot. Most deep-frying is done at 365*F (185*C). If you don't have a thermometer, a you can drop a cube of white bread into the hot oil. At 350*F (175*C) the bread fries to a golden brown in about 1 minute; at 375*F (190*C) it takes about 40 seconds.

Don't crowd your pot. Add only as much food to the pan as it can hold without the food touching while it fries. The oil should move around and bubble up freely around each piece, keeping the temperature steady for even cooking.

Use the right tools. To remove fried foods from hot oil opt for an Asian wire mesh skimmer, a slotted spoon or a pair of spring loaded tongs. And don't forget a paper towel covered plate or baking sheet to drain fried foods on. Placing a clean brown paper bag beneath the paper toweling will give you even more absorbency.

Remove foods in the same order in which they were added to the pan to insure they have all been evenly cooked.

Make sure the oil has completely cooled before moving the pot of or disposing of the oil for safety's sake.