Advertisement
Cooking: Deep-Fry
Appears in
Deep-fried cauliflower is a Riverford Field Kitchen favourite. The florets hold their shape well and have lots of nooks and crannies to hold added flavours. Boiling or steaming them for a few minutes first means you can cook the florets fierce and fast for maximum crispiness, and the residual water also helps any flour or flavouring stick to them. In the absence of a fryer in your kitchen, follow these rules for mastering the art of deep-frying in a pan:
- Cut veg into bite-sized pieces so the outside isn’t overdone before the inside is ready.
- Fry in your deepest, highest-sided pan – you need at least 10cm of space from the top of the oil to the top of the pan. Use only enough oil to cover the batch you are cooking.
- Use flavourless oil with a high smoking point. Vegetable and sunflower oils are ideal.
- Heat the oil, slowly, so you have control over the heat, to 180–190°C. Invest in a thermometer for checking this – they’re pretty cheap. Never leave the pan unattended and keep a constant eye on the temperature.
- If the oil catches light (because it got too hot), cover the pan with a lid or fire blanket and turn off the heat. Don’t move it or lift the lid until it has cooled, and never throw water over it.
- Fry in small batches – this stops the oil temperature dropping and keeps the cooking fast and the veg crisp.
- Use a slotted spoon to lower food into the oil and remove it once cooked. Drain on kitchen paper to soak up the excess oil.
- If the oil isn’t murky or heavily flavoured, once it has cooled, strain it through a sieve and store for next time. When it’s been used two or three times, discard by pouring it back into its plastic bottle using a funnel. Don’t pour it down the sink or you’ll clog the pipes. If possible, take to a recycling centre; if not, seal the bottle and add to your household rubbish.
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title