Technique: Deep Frying

When I tell people I have a personal deep fryer, I am often met with shock. 'Really, Hal B., why would you want to deep fry something. It's so unhealthy...'

Now, I'm not going to claim that a deep fried delight is healthier than a piece of steamed tofu. However, fried right, it's not nearly as bad for you as you might think. It's also damn tasty.



Let's begin with the oil. Vegetable and canola (soybean) oil are your best bets. They are liquid at room temperature (thus liquid in your body), and have no saturated fats. Be aware that canola oil comes from large monoculture soy farms. Since you're able to reuse the oil for a long time, your environmental footprint still won't be too large, at least. Sadly, you should avoid lard, tallow, and other heavily saturated oils. They taste swell, but should be reserved for an occasional treat due to their general unhealthfulness.

Let's talk about grease and timing. When one complains that their fried food is 'greasy,' it's often a result of over-frying. Here's the deal: deep frying is a battle between oil and water. The oil is trying it's best to get inside what you're cooking. This is prevented by water vapor from the inside trying to escape. The result is the crispy, delicious meeting point that we all know and love. Things go wrong when all the water vapor escapes. Then...oil saturation. Greasy food. Bad bad bad things. To prevent this, use your eyes and ears. A killer golden brown crust is a sign that the battle is over. Even more importantly, you'll be able to hear it. The popping 'fry' sound is a sign things are going well. The reaction is happening. When that sound slows, oil is going to make your food greasy. Remove it, now.



Finally, let's talk temperature. You want to fry somewhere between 325 and 375 degrees. The temperature will depend on the thickness of what you're cooking. The thinner the food, the higher the temperature. Fry any lower, and the water inside won't have time to heat up. Remember, when you add food, the temperature of the oil will lower, so give it time to heat back up between batches.

If you don't own a deep fryer, you can still fry. Use a deep pot. Never fill more than 1/3 of the way. The last thing you want is a grease fire in your kitchen! (If this happens, cover it quickly in flour. Water will make it burn stronger.) Use a kitchen thermometer to judge the temperature, and adjust the heat as needed.

If you do this right, you'll have crispy treats with no greasyness. Check the oil level before and after- you'll see it's just about the same!

We'll talk about breading in another post.