Guidelines for Deep-frying

When the item to be fried is very dry on the surface, the caramelization of the natural juices and sugars transforms starch into a substance known as dextrin, giving it color and texture. The item should be rinsed and very thoroughly dried unless directed otherwise in a specific recipe. With the exception of pommes soufflées, potatoes are always rinsed to remove excess starch and then well-dried and deep-fried raw with no external coating. Other moister vegetables should also be rinsed and well dried; in addition they will require a surface coating of flour, breadcrumbs, or batter when being deep-fried. When properly deep-fried, this outer crust forms immediately, preventing the fried item from absorbing the hot fat. For this reason, deep-frying is considered a dry-heat method of cooking. (Dry-heat cooking is achieved through broiling, baking, grilling over coals, or through cooking directly on an ungreased pan. This method usually results in deep color, crisp texture, and refined flavor.) Salt is never added before deep-frying.