Many commercial kitchens use gas, electric, charcoal, or wood-fired grills. The life of the fat or oil is maximized if correct temperatures are used.Recovery time is the time it takes for the fat or oil to return to the preset temperature after the food has been submerged. There is less recovery time than with stove-top pots.Commercial fryers with fry baskets that can sit directly in the oil are commonly used.Ĭommercial deep-fryers have some advantages over other frying equipment: Many foodservice operations purchase foods that are already breaded and are ready to be deep-fried. The most popular types of deep-fried foods are potatoes, onions, fish, and poultry. Oil can also transfer strong flavors between foods. Heat and use can cause oil to darken, break down, and give food an off flavor. Once deep-fried foods are done, remove them from the oil and briefly hold them up over the oil tank so that the excess fat can drip off. Deep-fried foods will be a golden brown color. Temperature and timing on deep-fat fryers help you determine doneness. Fried foods must be cooked until they are done on the inside. Deep-frying means to cook foods by completely submerging them in heated fat or oil at temperatures between 350☏ and 375☏ (177☌ to 191☌). Deep-FryingĪnother way to fry foods is to deep-fry them. Foods that are often pan-fried include chicken, potatoes, fish, and pork chops. Because food is not completely covered by the oil during pan-frying, you will need to turn the food after one side is done to allow for even cooking throughout. Pan-frying does use more fat than saute-ing, so it requires longer cooking times and lower heat. Instead, it should be hot enough to sizzle when food is added, usually at 350☏ to 375☏ (177☌ to 191☌). The fat should not be so hot that it smokes. Crumbs can be made from bread, ground nuts, cereal, crackers, or shredded coconut. Q Quickly place the food into a container of dry crumbs and coat evenly. An egg wash is a mixture of beaten eggs and a liquid such as milk or water. Immediately dip the food into an egg wash or other liquid. Dredge the food product in seasoned, dry flour by dipping it into the flour and coating it evenly on all surfaces.
0 kommentar(er)
