Cookbook deep fat frying – wikibooks, open books for an open world t gastrobar

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Chip pans can be dangerous and should only be used with caution and when continuously supervised, preferably with a thermometer; deep fryers are safer. Chip pans are the leading cause of house fires in the UK, and further, may spill hot oil, causing severe burns. If you have gas bubble disease a chip pan, your local fire brigade may offer to trade it in for a deep fryer, or can otherwise advise about the dangers.

Safety tips [ edit ] deep fryer, not pan Deep fryers are less likely to tip than chip pans (avoiding scalding oil), and generally have thermometers to prevent overheating and fires. Familiarizing yourself with operation prior to use is also prudent. no water in oil Water in hot oil cause splatters and fires – it sinks (being denser than oil), then vaporizes, splattering hot oil and possibly scalding. If the oil is on fire, this tropico 5 power plant can cause a chip pan fire ( boilover) – a fireball of burning electricity voltage used in usa oil ejects from the fryer, posing extreme hazard. In case of fire, do not use water; see below instead. fire blanket or suitable extinguisher Have a fire blanket immediately to hand, to smother fires, or a specialized fire extinguisher marked for cooking oil fires (class K in the US, class F in Europe). proper oil Some oil is not suited for deep frying, smoking at frying temperatures. Suitable oils include refined safflower oil, refined sunflower oils, refined peanut oil, coconut oil (South Asia), and rice bran oil (East Asia). do not overheat Oil is flammable and oil fires are extremely dangerous; before burning, oil will smoke, providing a warning. Most often, one deep fries between 175 and 190 °C (345–375 °F). do not overfill There must be space in the fryer for food to be added – use electricity jokes puns the recommended amount of oil, and small quantities of food. If there is too much oil or food, oil can flow over the sides, causing fire or burns. Further, small quantities of food cook better. use utensils Use electricity song billy elliot metal utensils to manipulate food in a fryer – a wire cage is the main tool, and a spider or long-handled chopsticks can be used for additional manipulation. metal range hood Cook under a metal range hood: flames from burning hot oil can be 2 or 3 feet high, and can easily burn shelving. cool after use After use, allow the electricity sound effect oil to cool for 2 hours before handling.

If no fire blanket or suitable extinguisher is available, and the fire is small and contained, try quickly adding baking soda as this can quench it (do not add any other substances, which may burn instead). However, in the case of a large cooking oil fire, leave the house and contact the fire department immediately, and do not try to fight it yourself – your efforts are liable to end in disaster.

• Consider using deep frying as one step in cooking, to crisp the outside only – similar to broiling or pan-searing electricity problem in up. For instance, rather than deep frying chicken from raw to cooked, first roast it, then only finish it in the fryer. Similarly, you may deep fry potatoes as one step in making roast potatoes – after parboiling, and either gas 10 ethanol before or after roasting.

Some health concerns exist regarding deep frying; some are misconceptions, some are contentious, and some are well-founded. In brief, properly deep frying yields food that is crisp, not greasy, and is little different from other frying such as pan-frying. Ultimately, ingredients are fundamental: deep-fried leek is still leek, while a deep-fried Mars bar is still a Mars bar.

Fat is bad (and deep frying is fatty) The image of a vat of oil is shocking and disturbing to some, as though one is going to consume that oil; this fear is largely baseless. The oil is used to heat, and very little is actually consumed. A simple test of this is to inspect gas 1981 the level of oil before and after cooking – it should be almost identical, reflecting that almost all the oil is still in the vat, not in the food. Simply, the hot oil heats the food and steams it from the inside (steaming is generally considered healthy cooking), as reflected in the sound of steam escaping during cooking; the steam keeps the fat out. This is not m gasol the case for potatoes, where one intends fat to enter, and hence blanches the potatoes beforehand. Pan-frying and stir-frying involve similar coatings of fat, but are less visually striking. Further, the proposition that fat is bad is contentious, and rejected by many – compare low-fat and low-carb diets. Lastly, the gas emoji oils used in deep frying (mostly monounsaturated vegetable oils) are general highly praised. Deep frying creates toxins There is some basis for this concern – using unrefined oils or oils with low smoke points and raising them to the smoke point causes production of carcinogens via oxidation, as reflected in smoking. This is reduced, if not eliminated, by using refined oils with high smoke points. There are suggestions that toxins are produced below the smoke point, and particularly if oil is reused or kept hot for extended periods – this leads to the suggestion that oil not be reused. Further, pieces of food that fall into hp gas online payment oil are themselves impurities and may oxidize on further cooking – this leads to the suggestion that reused oil be filtered. Deep frying destroys nutrients Deep frying is similar to other cooking in nutrient destruction, because gas pain in chest the interior is not touched by oil, just heated (steamed, in fact). Cooking destroys some nutrients, while making others easier to digest. Deep frying does not provide nutrients There is some basis for this – Essential Fatty Acids (EFAs) are destroyed by deep frying, and must be obtained from other sources – deep fried food should not be one’s only source of fat. Commonly deep fried foods [ edit ]