LCBO Food and Drink Winter 2016

TWISTS  BEER ON THE FRY

DEEP-FRYING TIPS

If deep-frying is a technique you fear, these simple rules will make all the difference. If you have a deep fryer, read the man- ufacturer’s instructions for safe use.

➤ Canola, peanut and sunflower oils are best for deep-frying. They have a higher flash- point than other oils so they are less likely to flame. ➤ Use a deep, heavy pot or a wok placed over high heat. You need high sides as oil rises when food is placed in it. A deep frying pan will work for small amounts of food but is not high-sided enough for bigger foods like chicken. Only fill one-third full with oil to allow for expansion when ingredients are added.

➤ Oil should be at least 350°F (180°C). Use a deep-frying thermometer or test for temperature by dropping a cube of bread into the hot oil; when oil is hot enough, the bread will turn brown in 15 seconds. If the tempera- ture is too low the food will absorb the oil and be soggy and greasy. Properly fried food will be crisp and golden-brown.

➤ Fry in small batches to keep the oil at a con- stant temperature.

➤ Slide food into oil with long-handled metal tongs or a spatula to prevent splashing. Use the tongs to turn food while cooking. For larger and more delicate pieces, use two spatulas.

➤ Remove food from oil using a slotted spoon or metal strainer and shake over the pot before draining on paper towels.

➤ Reheat deep-fried food on a rack in the oven at 350°F (180°C) for 5 to 10 minutes.

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