Martin Yan - DEEP-FRYING

DEEP-FRYING

Deep-frying is a cooking technique where food is cooked in a large amount of hot oil. This type of technique produces a crisp golden exterior and a moist interior.

it is important to deep fry the food in small batches because this will keep the oil at a constant temperature, and the food will cook evenly. When the temperature of oil drops, the food will become greasy rather than crispy. Remove the cooked food with a wire strainer or slotted spoon and drain well on paper towels.

Your wok is excellent for deep-frying. Deep-frying is all about temperature control. If you deep-fry food at the right temperature, it will be light and crispy without being greasy. Normally, oil temperatures range from 325 degrees to 375 degrees, depending on what is being deep-fried. If the oil is not hot enough, the food will soak up too much oil and be greasy. If the oil is too hot, then the outside of the food will burn before the inside is cooked. If you don't have a deep-frying thermometer, don't worry! There are many ways to test if the oil has reached the right temperature. The traditional Chinese method is to stick one end of a wooden or bamboo chopstick deep into the hot oil, bubbles rise up from the chopstick immediately. Another easier and more reliable method is to take a little piece of what you are about to deep-fry, and pop it into the hot oil. If it sizzles immediately, the oil is ready for deep-frying.

Deep-Frying Tips

Make sure the wok is solidly positioned to avoid tipping. Pour oil into the wok to a depth of 2 to 3 inches. Heat the oil to the temperature called for in the recipe, checking it with a deep-frying thermometer. Pat ingredients dry before deep-frying or the oil will spatter. To better control the oil temperature, bring ingredients to room temperature before adding them into the oil. Deep-fry small batches to keep the oil temperature from fluctuating too wildly. Use a pair of long wooden chopsticks or a wire strainer to turn and separate the food occasionally, so it will brown evenly. After deep-frying, let the oil cool completely. Strain it and store in an airtight container and place in the refrigerator. You can reuse the oil for deep-frying as long as it's kept clean. But once it begins to bubble when heated, discard it.