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in a Dutch oven, you know that your range gets splattered with little droplets of oil splashing out from the sizzling food inside the pot The sloping sides of a wok, on the other hand, extend out a good three inches or so from where the edges of the oil are, catching those droplets and keeping your counter neat and clean • It’s easier to maneuver To get the crispest food possible, it’s important to keep the food moving (more on that below) Many times, you also need to flip foods while frying The flared shape of a wok makes it easy to reach in with a spider or chopsticks, and it gives you plenty of room to work in • There is less chance of a spill-over Having a pot of hot oil bubble over the rim of a Dutch oven ain’t fun It’s dangerous, the oil will probably catch fire, and, at the very least, it’ll make a huge mess It ranks up there with the old hand-in-the-blender or dog-in-the-dishwasher as worst kitchen nightmare ever It happens when you add too much moist or cold food to a too-full pot of oil The food rapidly releases bubbles of water vapor, those bubbles pile up on top of each other, and over the edges they go Since a wok widens out at the top, there is much more volume for those bubbles to expand into, so their surface area increases, weakening their structure, and they pop before they get a chance to go up and over • It’s easier to keep the oil clean, making the technique more economical The edges of a Dutch oven can harbor burnt bread crumbs, little bits of French fries, and other such baddies In a wok, there’s no place to hide Food particles left in hot oil are the main reason the oil breaks down and becomes unusable Oil that’s carefully cleaned as you cook should last for at least a dozen frying sessions, if not more THE KEYS TO PERFECT DEEPFRYING No matter what cooking vessel you choose, here are ten tips to ensure that your frying will be successful: Use a Thermometer There is no other way to ensure that your oil is at the right temperature Depending on what you’re cooking, you’ll want to use different oil temperatures For example, French fries fried at 300°F will never crisp up, and chicken fried at 425°F will burn on the exterior before it’s cooked through A thermometer is the only way to guarantee that you’re cooking things right You can get a dedicated deep-frying thermometer, but if you already own a Thermapen (and you should!), it’ll do the job even better ... the exterior before it’s cooked through A thermometer is the only way to guarantee that you’re cooking things right You can get a dedicated deep-frying thermometer, but if you already own a Thermapen (and you... to ensure that your frying will be successful: Use a Thermometer There is no other way to ensure that your oil is at the right temperature Depending on what you’re cooking, you’ll want to use different oil... economical The edges of a Dutch oven can harbor burnt bread crumbs, little bits of French fries, and other such baddies In a wok, there’s no place to hide Food particles left in hot oil are the main
Ngày đăng: 25/10/2022, 23:02
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