A Guide To Deep-Frying

Deep-frying usually requires your ingredients to be cut into medium-size pieces. They should be completely dried and then dipped into cornstarch or coated with egg-flour batter and then immersed in hot oil. This protects the food's surface and keeps the juices in.

The key to chinese deep-frying is marinating it first to enhance the flavor and aroma and deep-frying it in stages. The frying process usually goes through three basic stages and not cooked all at once.

Ingredients are briefly immersed in hot oil until they become slightly golden.
Items are then removed and cooled. Allow the oil to reheat.
Reimmerse the ingredients into the oil until it is cooked thoroughly.

This process makes the items more crispier, cooking the item inside but also keeping the outside from cooking too quickly. This technique is called double-frying. If you remove it twice, then it is called triple-frying. If you decide to single-fry (only immersing ingredients in the oil once), then you should reduce the heat slightly once the ingredients are in the pot, otherwise you will char the outside before the the inside is cooked.

Popular dishes that are double-fried are egg rolls, fish and pork. Many chinese restaurants drain and refrigerate them after the initial frying and then deep-fry them again before they are served.

For fish, kidneys and white chicken meat, you will know that the ingredients are ready to be deep-fried when the oil begins to bubble. If you are unsure if it is bubbling, just drop in a slice of ginger or crust of bread. Once they hit the surface and you see that the oil begins to foam actively around its edges, you can begin deep-frying your ingredients. To deep fry beef and pork, you can begin cooking when the oil begins to smoke. If the oil begins to splatter, cover the pot with a lid until it stops.

Cooking time is usually determined by the size and density of your ingredients. Your ingredients are usually done when they are dry, crisp and golden on the outside but tender and moist on the inside. If you are using a large amount of oil (such as in a deep-fryer), the ingredients will tend to rise to the surface and float when it is done. Once your deep-fried foods are removed from the oil, drain it onto a plate of paper towels to absorb the oil, season it with a little salt and pepper, and then serve.

It is not always necessary for you to go out and buy a deepfryer, since most recipes do not require a significant amount of oil to be used. For cut-up ingredients, usually a cup of oil is enough. Ingredients should NOT be added into a pan all at once. Deep-fry a couple of items at a time. This will several things:

keep the temperature of the oil from dropping too fast
gives room for the ingredients to cook
keeps the ingredients from sticking together
less messier, keeps your environment under control

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