The cooking of food by submerging in deep fat or oil at a high temperature. (160 - 200oc)
1) to seal food in a crisp coating so that all the flavour is captured within
2) to cook certain types of food very quickly
3) to brown the exterior of a food which has already been cooked
4) a method of cooking raw foods to enhance their flavour or texture
The aim of deep frying is to ensure that the inside of a food is cooked in the same length of time as the exterior requires to be browned.
Blanching the part cooking of food at a medium temperature (160-170°c) without colour to ensure the interior is cooked (usually cooked until the food just begins to brown). The food is later browned at a high temperature 180-195°c directly before service. Blanching also enables certain food items to be held for quick cooking later - reducing delay during service.
Complete processing the cooking of food from the raw to the finished product in one frying at high temperature e.g. 190°c
Pressure Frying large scale cooking in a pressurised friteuse. The steam created by the frying process is trapped in the sealed friteuse and the resulting pressurised cooking is more rapid, sealing in more flavour - commonly associated with fried chicken outlets.
Wok food can be deep fried in a Wok - ideal for, frying small quantities of food in more exotic & expensive types of oil as smaller quantities are required - it is however somewhat more dangerous and only really appropriate for 'a la carte' production.
Quick method of cooking
No loss of soluble nutrients
Ensures good colour
Not easily digested
Foods suitable for deep-frying
Fresh Vegetables - which are cut or prepared in an appropriate manner
Frozen, canned and convenience products can be used such as pineapple rings, fish fingers etc.
Fresh and frozen fish - usually in fillets - however Whitebait for example is fried whole.
Meat and poultry in appropriate cuts/forms - care must be taken that poultry is cooked through.
Fruit and sweet products such as Fruit Fritters
Savoury and Cheese dishes for example deep fried Camembert or rissoles Saint Flour
Eggs and egg dishes e.g. scotch eggs, French fried eggs etc.
Potatoes can be deep fried in various forms.
Various oils and fats can be used for frying but those which do not burn at high temperatures and have long life are most commonly used; for example corn oil or "Prep"(a brand name for a long life vegetable oil ). Animal fat such as clarified beef fat or lard are rarely used nowadays as they give food heaviness and contain high levels of cholesterol. Other oils are usually too expensive or tend to burn and have a short life.
Effects of frying
Frying will cause changes in
1) Texture, crispness
3) Absorption of fat