THÔNG TIN TÀI LIỆU
hold, the faster hydrolysis will occur, the lower the smoke point of your oil will be, and the less efficient it will be as a frying medium As it turns out, the fried chicken joint in my neighborhood smells fishy not because it is storing old fish under the counter—but because it doesn’t filter or change the oil frequently enough The fried fish shop, on the other hand, changes its oil regularly, leaving only the aroma of its fresh fish to linger in the air (guess which restaurant has the longer line) Q: What about at home? How many times can I reuse my oil? When frying at home, you can expect to use the same batch of oil for six to eight frying sessions before it begins to break down Certain foods will cause oil to break down faster than others In general, the smaller the particles in your breading or batter, the faster your oil will break down Thus, fried chicken that’s dredged in flour will ruin your oil faster than eggplant slices breaded in chunkier bread crumbs —which in turn will break down your oil faster than onion rings dipped into a batter that turns solid when fried Q: How come a restaurant is able to reuse its oil so many more times than I can at home? This is because of one of the major advantages commercial deep fryers have over home setups: they are not heated from the bottom Restaurant deep fryers have electric or gaspowered heating elements that are several inches above the base of the fryer What does this mean? One of the biggest problems with deep-frying is the buildup of detritus in the fat Bits of batter, flour, and bread crumbs all fall off your food when you drop it in the fryer and stay there after you take your cooked food out What happens to this debris? Eventually it completely dehydrates and subsequently sinks to the very bottom of the oil In a restaurant fryer, this isn’t much of a problem: the debris sits in the relatively cool section of oil, underneath the heating element At home, however, your wok or pot of oil is heated directly from underneath Fallen particles burn, wreaking havoc on the quality of your oil and sticking to subsequent batches of food you drop into it So, what can you do at home? The key to preventing the oil from ruining your meal is to be very meticulous about cleaning it between batches of food and between frying There are also some countertop small-scale electric deep fryers that have heating elements that work like the restaurant fryers, allowing you to get more out of your oil in the long run However, they also take up counter space and most take a long time to heat up The trade-off is largely a matter of personal preference Q: Any other advantages to a restaurant deep fryer? Restaurant deep-fat fryers are designed for volume: most have a capacity of at least 10 gallons At home, you’re more likely to be cooking with a couple of quarts of oil at most— about twenty times less The advantage of using a ton of oil is easier temperature management Drop a handful of roomtemperature French fries into 10 gallons of 375°F oil, and it’ll lose at most a degree or two Do the same in two quarts ... deep-frying is the buildup of detritus in the fat Bits of batter, flour, and bread crumbs all fall off your food when you drop it in the fryer and stay there after you take your cooked food out What... Eventually it completely dehydrates and subsequently sinks to the very bottom of the oil In a restaurant fryer, this isn’t much of a problem: the debris sits in the relatively cool section of oil, underneath the heating element At home, however,... particles burn, wreaking havoc on the quality of your oil and sticking to subsequent batches of food you drop into it So, what can you do at home? The key to preventing the oil from ruining your meal
Ngày đăng: 25/10/2022, 23:09
Xem thêm: