Deep-frying

Deep-frying requires oil that is stable at high temperatures (peanut oil is best, or use raw sesame oil), and a pot large enough to hold several inches or more of oil. The pot should be stable on the cooking surface so that it won’t tip over. We often use a large wok for deep-frying, as is done in the Subcontinent (using a karhai) and in China, but you can also use a deep fryer or a wide deep pot. You need a slotted or mesh spoon or spatula for lifting the food out of the hot oil. The oil needs to be deep enough to cover the food so it can cook evenly all over. After frying, the hot oil can be strained through a fine-mesh sieve to strain out impurities, then, once cooled, stored in a clean glass jar in the refrigerator. As long as the oil has not picked up any strong flavors from the food cooked in it, it can be used several times.