Working with Hot Oil
• Choose an oil with a high smoke point. The idea here is that there should be as big a difference as possible between the smoke point of the oil and the cooking temperature recommended. For frying at 375ºF, try canola, safflower, or grapeseed oil. <\/p>\n
• Use a spatter screen to protect you and keep your stovetop clean <\/p>\n
• Leave a margin of at least 2 inches at the top of the pan to prevent oil from overflowing when food is added and help keep spattering contained.<\/p>\n
• Just before you start to fry the food, sprinkle about a quarter teaspoon of coarse salt into the oil to keep it from splattering. <\/p>\n
• Be sure the food is patted dry before immersing it. Drops of moisture can cause spattering. <\/p>\n
• Lower food gently into hot oil; don't drop it from high up. <\/p>\n
• If using tongs, keep them pointed downward to prevent hot oil from dripping down the handles. <\/p>\n
• Work in small batches. The temperature of the oil decreases as soon as you add food to it.
• Monitor the oil temperature carefully and make sure it doesn't go above what the recipe specifies. As particles collect in the frying oil, the smoke point lowers, which increases your chances of fire. <\/p>\n
TIPS FOR FRYING SAVOURIES.<\/p>\n
With health consciousness at such a high point these days, many people do not deep fry foods. But sometimes some fried food is just what you want especially in Ramadaan. If you're going to consume the calories, make sure that the food is perfectly fried with these tips.<\/p>\n
• To start, choose your cooking oil carefully. Oils with high 'smoke points', in other words, those which do
not break down at deep frying temperatures, are best. Peanut oil, safflower oil, sunflower oil, and
canola oil are some good choices.<\/p>\n
Choose a deep, very heavy skillet to fry with. Add oil to the cold pan, leaving a headspace, or space at the top of the pan, of at least two inches.<\/p>\n
This allows a safety margin when the oil bubbles up as the food is added.<\/p>\n
Make sure that the food you're going to fry is dry. Letting it sit on paper towels, or coating it in flour or bread crumbs is a good way to ensure this. Let the coated food sit on a wire rack for 20-30 minutes so the coating dries and sets.<\/p>\n
Begin heating the oil over medium high heat. If you have a deep fat frying thermometer, use it! The best temperature is 350 to 375 degrees F. If you don't have a thermometer, the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F.<\/p>\n
•Don't overcrowd the pan! Carefully add the food, leaving lots of space around each piece so the food will
cook evenly. If you add too much food at once, the oil temperature will drop and the food will absorb
fat instead of instantly searing.<\/p>\n
•Watch the food carefully as it cooks, regulating the heat if necessary to keep that oil temperature
between 350 and 375 degrees F. When the food is browned according to the time in the recipe, it's
done. Remove it with a slotted spoon or a heavy stainless steel sieve with a long handle. Drop it onto
paper towels to drain.<\/p>\n
Fried foods can be kept warm in a 200 degrees F. oven until all the food is fried.<\/p>\n
Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don't spread the flames around.<\/p>\n
Don't reuse the cooking oil. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds have formed. Let the oil cool completely, and then discard safely.<\/p>\n
After u deep-frying, you will generally find that the oil becomes cloudy. To clear up oil, which has become cloudy, fry a few potato slices in it. The remaining particles will settle down at the bottom<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Working with Hot Oil• Choose an oil with a high smoke point. The idea here is that there should be as big a difference as possible between the smoke point of the oil and the cooking temperature recommended. For frying at 375ºF, try canola, safflower, or grapeseed oil. • Use a spatter screen to protect […]<\/p>\n","protected":false},"author":1,"featured_media":36769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[252,328,369],"class_list":["post-124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips","tag-handy-hints","tag-kitchen-tips","tag-tips-of-frying-foods"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/08\/olive-oil.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-20","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-14 20:27:29","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=124"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36769"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}