What is deep-frying?
Deep-frying, in one line
Deep-frying is cooking food fully submerged in hot oil, usually at 350 to 375°F (175 to 190°C), which crisps the outside fast while the inside cooks through.
Why it works
Hot oil turns the surface moisture of food into steam, which pushes outward and keeps oil from soaking in. That steam barrier is why properly fried food is crisp and not greasy. If the oil is too cool, the barrier fails and food absorbs oil. If it is too hot, the outside burns before the inside cooks.
How to do it
Common mistakes
- Frying without a thermometer, which leads to greasy or burnt food.
- Adding wet food, which makes the oil spit dangerously.
- Overfilling the pot, which can cause a boil-over and fire.
Questions about deep-frying
What temperature is best for deep-frying?
Most foods fry well between 350 and 375°F (175 and 190°C). Use a thermometer so you can hold that range.
Why is my fried food greasy?
The oil was too cool, so the food soaked it up. Keep the oil hot and fry smaller batches.
How do I put out a grease fire?
Cover the pot with a lid and turn off the heat. Never use water, since it makes the fire spread.
Potato
Vegetable Oil
Flour
