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Deep-Frying
Appears in
Published 1985
The object of deep-frying is to cook food thoroughly inside while outside it becomes golden and lightly crusty. Most foods that are to be deep-fried are first seasoned, marinated, and dipped into batter; the object of the deep-frying process is for the oil to combine with these other tastes to create new, fresh flavors.
When I wish to make my wok into a deep-fryer I heat it briefly, then pour in 4 to 6 cups of peanut oil and heat the oil to 325° to 375° F., depending upon what I am cooking.
The oil should be heated to a temperature a bit higher than that required for frying the food because, when food is placed in it, the oil temperature will drop. It drops and rises again, and I use a frying thermometer, which I leave in the oil, to help me regulate the temperature of the oil.
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