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Place food into the fryer basket after it is already lowered.
This will help to keep the batter from sticking to the basket.
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If the above tip does not solve the problem of the food sticking to the bottom
of the basket, try a new strategy. Slowly
introduce the food into the oil a little at a time and allow the oil to seal the
batter. Also read the instructions that came with your fryer to ensure that the
correct type of oil is being used.
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Home deep fat fryers have a smaller capacity than full size
industrial fryers like the ones you see in fish and chip shops. When food
is added, the temperature will drop sharply. A good strategy is to
heat the oil to hotter than the recipe calls for when inserting the
food. Reset the temperature back to recommended setting after the food
has been placed into the fryer. Some fryers will take a
long time to heat back up to the desired temperature after food has been added.
Get to know your deep fryer! Practice makes perfect.
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Once oil has been used to cook fish, everything cooked in the oil there after will
also taste like fish. If you cook a lot of fish, it is worth having two deep fryers.
One for fish, and one for everything else.
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When using tongs to handle food in the fryer, be sure to keep the tongs pointed down.
Pointing the tongs up will cause the hot oil to run down the tongs and then down your
arm. You will probably only do this once... "It burns too slowly" -- Joan of Arc
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Cook heavier items such as sausage first, and then cook the chips. The sausage will
stay warm while the chips are cooking.
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