Deep Fat Frying / Pan Frying

Deep frying!  An American classic (he he he). Okay, okay, kidding a side, there are rules and safety issues when deep frying.

Important Things to know

• Oil/Fat for frying
• Temperatures
• How much oil to add 
• Types of pots and pan to deep fry in
• Make sure what your frying is DRY ( most important).
• Slowly place food in oil, do not drop in.  

Oil For Frying

1. I recommend vegetable or canola oil for frying. You can fry in other oils but, its the cheapest to fry in. 
2. You can fry in other oils but be aware of smoking point (how hot you can get the oil before it smokes).
3. For example, Olive oil smokes rather quickly and can't be heated up at high temps.
4. Animal fat does not smoke at high temps, but unless your rich, things such as duck fat can be expensive and hard to get.

Temperatures

1. Magic numbers are 350 and 375.
2. Follow directions for recipes, but when in doubt these temps are always good for crisping up things.
3. Watch your oil and make sure it doesn't get too hot. I highly recommend deep fat oil thermometers.
4. If oil gets too hot, just back away, or add more oil to cool it down. 
5. Just make sure that it doesn't exceed desire temp (350 or 375) and you don't have to worry about over heating.

How much oil to add

1. Super important, keep your oil less then half of your pan/frying vessel
2. Oil will double in size when things are added to it or bubble up. Heat makes oil expand so add less than half in your frying vessel. It will double in size! 

Vessels to use when frying

1. Woks
2. Large pots
3. large cast Iorn skillets or dutch ovens. 

MAKE SURE YOUR ITEM THAT YOU ARE FRYING IS DRY

1. Pat all items for frying dry
2. Breading, or batering is okay.  But water + oil = fire bomb
3. TAKE THIS VERY SERIOUSLY

Place item in oil, don't drop

1. Dropping items into oil leads to splashing of hot oil.
2. Put part of your item in oil half way and then release your item. 
3. Do not throw it in!
4. That it is why your item must be dry, (no liquid). Thick batters are okay, but it will still react to oil (your oil will double in size).

Please watch these videos!

Safety first

Fried Chicken

Pan Frying

Kids, leave the frying to adults. For everyone else be safe and fry in moderation :)

Fried Okra

I must admit I am not always a fan of the food network because often times the recipes and hosts have bizarre unappetizing looking dishes.  But, I recently saw an episode with fried Okra and it looked rather tasty.  After trying the dish, it was really, really good (that is if you like textures that are crunchy and a little gooey, like okra, arai imo, etc).

Directions

1.Wash Okra, and pat dry with paper towel, or kitchen towel. (MAKE SURE THEY ARE DRY...IF NOT YOUR OIL WILL SPLATTER AND YOU MIGHT CAUSE INJURY OR FIRE).

2. Cut Okra in half length wise, (like opening a pea pod, where the peas are exposed). 

3. Get appropriate skillet, or pot for deep frying (oil should be less than half of your skillet or frying pot. If it is over your oil could over flow and would lead to a liquid bomb.  If your not comfortable with frying see my post about deep fat frying). 

4. Heat oil to 350 degrees (hot enough where your okra will sizzle or fry, not too hot or you will burn your okra). 

5. Fry Okra till brown, put on paper towel to let excess oil to drain and lightly salt immediately. 

Have fun, eating your crunch Okra. :)