Deep-Frying Food

Appears in

Published 1989

About

Before deep-frying, read safety precautions and make sure oil has reached the correct temperature. Use a wire basket in the pan so that the cooked food can be removed without delay. Keep finished food warm in a low oven while frying the rest. Do not cover or the food will become soggy.

Lower food into the oil gently so that it does not splash. Handle coated foods carefully to avoid damaging the surface.
Once the oil starts to bubble over the food, tip the basket slightly from time to time to see whether the coating has turned golden.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

Pommes Dauphine

Part of

Ingredients for Deep-Frying

The licensor does not allow printing of this title