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Stick Frying
Four Advantages of Deep Frying
Deep frying is a method of cooking that involves submerging food in deep oils or fats at high temperatures. There are several reasons why someone would want to use this method of cooking. First and foremost, it seals in the taste and tenderness of the food to help it maintain its flavor and moisture. Also you can cook food quickly in a deep fryer. The consensus on deep fried food is that it can be some of the most delicious and tender food you can eat. Restaurants love using deep frying because their customers love the food and they can churn out dishes quickly. Let's look at the most common advantages of deep frying when compared to other methods of cooking.
1. Speed of Cooking
You can could food much faster with deep frying than you can with other methods. The basic laws of thermodynamics state that heat transfer between a hot liquid and solid food occurs much quicker than it does from heated air to a solid food. The larger and more dense the food you are cooking, the more you will see this effect realized. Let's take a large, thirty pound Thanksgiving turkey for instance. To cook that in an oven, it would take eight hours. In a deep fryer, you can cut your cooking time down to an hour or less. So the time difference it takes to cook something in a deep fryer versus convention methods is significant.
2. Improved Taste of Food
Food that is cooked in a deep fryer always tastes better than food cooked on a stove or in the oven. This is because the surrounding fats or oils do a better job of sealing in the flavor during deep fry cooking. The oils and fats often add a delicious flavor themselves to the food during the cooking process.
3. More Tenderness of Food
This I think is the primary reason why people love to deep fry their foods. Foods that are overcooked in the oven tend to dry out, and eating food that is dry and overcooked is certainly an unpleasant experience, especially when you are looking forward to a tasty meal. With a deep fryer there is no worry of this occurring. If you happen to cook food in a deep fryer longer than necessary, it will still retain its moisture. You can be sure to have a tender meal when it is cooked in the deep fryer.
4. Makes Great Appetizers and Desserts
Deep frying is ideal for making a variety of foods in a style that is most appealing. When you go out to a restaurant and order an appetizer, you know what I'm talking about. Appetizers are what I usually look forward to the most when eating out. Chances are the appetizers you crave the most are deep fried. At home, you can cook a variety of foods and tasty treats with deep frying that you can't with other methods. Here are some foods that are ideal for deep frying:
- Friend fries
- Onion rings
- Cheese fritters
- Mozzarella sticks
- Fried fish sticks
- Fried chicken tenders or cutlets
- Scotch eggs
- Fried zucchini disks
- Potato chips
- Doughnuts
- Banana or pineapple fritters
- Fried Mexican ice cream
- Friend pastries
So these are the main advantages of using your deep fryer to do your cooking. If you want to cook food quicker that is more tender and has more flavor, than you should break out the old deep fryer or invest in a new one. Once you experience foods cooked in the deep fryer, it's hard to go back to the other convention ways of cooking.
About the Author
There's still a lot of thing to learn about deep frying. Please visit http://www.thebestkitchen.org to know everything about toaster oven reviews, cooking tips, and Helpful Kitchen Tips. We provide the most important info that you need to know before buying a kitchen appliance.
How to make an iron frying pan stick-resistant?
Is it allowed to bother the coating with washing in hot water (no soap) after use, or just wipe it clean? Should I restore the oil coating after each wash?
here's an excerpt from my book, follow it and you will never have problems! Good Luck!
Cast Iron Basics
(some of the most important things you need to know!)
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 200oF., then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 450° to 500° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 450° to 500° . With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.
monty strong folding non stick fry pan