Deep Frying Article -
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How to Deep Fry

Deep-frying is a delicious way to cook, and done properly, deep-fried foods do not have to be heavy and greasy.

1. When deep-frying, it is best to use neutrally flavored oil like safflower or peanut oil. Vegetable shortening and lard also work well. Extra-virgin olive oil and butter have very low smoking points, which mean they will burn at a much lower temperature--making whatever you are frying taste scorched and bitter. Use enough oil so there is enough fat to cover whatever items you intend to fry.

    2. Place the pot or pan of oil over high heat. Heating a large amount of oil can take a while.

    Deep-frying should be done with the oil at 325 degrees F (185 degrees C); use a candy thermometer or large-dial thermometer that can hook onto the pot. Oils will begin to burn between 400 and 450 degrees F (200 and 225 degrees C) and will catch fire at around 500 degrees F (250 degrees C), so it is very important to monitor the temperature.

    Once the oil reaches the desired temperature, reduce the heat to low. If you notice the temperature on the thermometer begins to drop, turn the stove up a small amount until the temperature has crawled back up to 365 degrees F (185 degrees C).

      3. To avoid splashing hot oil when dropping food into the oil, use a long spoon and place the batter into the oil carefully. We're using hush puppy batter here.

        4. The oil will begin to bubble dramatically. Once the exterior of the food is golden brown, test to see if it has cooked all the way through. If it is golden brown on the outside but undercooked on the inside, reduce the oil's heat to about 325 degrees F (165 degrees C) and begin again.

          5. Once you have determined the oil is at the proper temperature and you are indeed making delicious, properly cooked food, add more food to the oil. Be careful not to crowd the oil; crowding will cause the oil's temperature to drop, and you'll end up with greasy, stuck-together food.

            6. Once golden brown, use a slotted metal spoon or spatula to remove the cooked items and drain them on paper towels or cooling racks.

              7. Now is the time to season! Season while the fried items are still hot and fresh out of the fryer. (If you're making doughnuts, it's time to roll them in sugar.)

              Flex your deep-frying muscles with these recipes:

              Feb. 3, 2010 4:04 pm
              How do you get some water out of your oil.
              Feb. 12, 2010 10:43 pm
              Susie: Just heat up the oil when it reaches the right temp. the water will go by itself. Also if you manage to set your oil on fire DON'T EVER throw water on it, use a damp cloth large enough to cover the pot and the fire will go away for lack of oxygen. A fire may happen if you use a gas stove.
              Feb. 24, 2010 10:52 am
              This is so smart I have to cook at school and we do not have a deep fryer...
              Apr. 10, 2010 7:15 am
              There is a huge health difference between what kind of oil you use for frying. Oils that contain trans fats (shortening aka partially hydrogenated oil) are bad, bad, bad for you and are actually banned in areas throughout the world, including NYC and the state of California. Hydrogenation is a process where the oil is processed to make it into a solid at room temperature and give products a longer shelf life. Bottom line: health studies have shown that you should not putting these in your body. Natural oils, like peanut oil, are a much better means for cooking fried foods.
              May 15, 2010 7:15 am
              thanks for these info,i got a good idea about oils and deep frying as well.
              May 18, 2010 7:29 pm
              what is the batter they use for deep frying and does anyone have the recipe
              Jun. 30, 2010 1:21 am
              One of the most important thibgs is NOT to overcowd the frying pot or pan. Frying goes pretty fast (3-6 minutes) so it is better to wait a little bit than have undercooked meat.
              Nov. 12, 2010 11:24 am
              dont df frozen foods, you will df your face.
              Nov. 16, 2010 9:30 am
              We have a fry daddy. Is it ok to use this to make fried chicken legs?
              Eric W. 
              Dec. 4, 2010 7:06 am
              Crisco shortening no longer contains trans fat. (That is, the amount of trans fat is low enough that they are allowed to say it has 0 grams trans fat per serving.)
              Dec. 19, 2010 9:36 am
              This is a very good article. However frying food poses many burn risks and fatty food! Why does fried food taste so good? :)
              Feb. 16, 2011 8:26 am
              Crisco has no trans-fats because the oils are 100% hydrogenated. Trans is the term to describe the position of a carbon carbon double bond. By completely and not partially hydrogenating the fat, you artificially add hydrogen atoms to the molecule eliminating double bonds. Without the double bond, there's no longer a trans designation and thus the product can be labeled as not having any trans fat. It's still hydrogenated fat, it's still terrible for you and you still should not use it.
              Mar. 1, 2011 2:50 pm
              It is amazing how any of us got here, what with our ancestors eating fried foods(fried in hydrotransfusedmoleculer double bonded fatty stuff). I save my bacon grease to cook my cholesterol loaded eggs, french toast, and pancakes. Um, um, good. Shortening, I'm partial to Crisco, is still the best for deep frying. Try cooking a pound of wings, measuring the oil before and after, and dividing by the number of wings cooked. The amount of FAT per wing is minimal. Don't forget to subtract the amount of grease soaked up by the paper towels. Enjoy life today, tomorrow may never come. All this from a BRITS.....boys raised in the south.
              Mar. 16, 2011 9:09 pm
              I have a lot of rendered beef fat. Is it ok to use in a deep fryer? (Yes, I know it's loaded with cholesterol - so that's not the question!)
              Mar. 19, 2011 8:53 am
              Hi! Which temperature info is the correct or accurate one, as there are typos here. This articles mentions the following three temps: 325 degrees F (185 degrees C); 365 degrees F (185 degrees C); 325 degrees F (165 degrees C). Also, I have heard that grape seed oil can withstand high heat and I've cooked with it a lot on top of the stove and it is wonderful, no smoke, doesn't turn rancid and it is a healthy oil too, threfore, I was wondering if grape seed oil would be a good oil to use when deep frying. I have a brand new deep fryer that I finally want to use, that I had put off using for a very long time, due to deep frying not being all that healthy but I think if a good healthy oil can be used, then it's all good. :o)
              Jun. 11, 2011 7:30 pm
              Can you save the oil from one meal to another in the fridge?
              Chicken Man 
              Jun. 30, 2011 8:22 am
              I use a fry Daddy pan for cooking chicken. Works great because of the straining pan! I preferbly use peanut oil becasue of the flash point and taste of overall foods even if you plan to cook say fish and fries int he same mess, it doesnt taste like fish mixed with fries (Nasty). A chicken recipe I really favor isnt using flour its pancake batter with a small mixture in stores using italian seasonings. Actually taste just like Kentucky Fried Chicken. Lots of places I have noticed soak their chicken in salt water some reason, I guess for preserving purposes but this is just nasty to me. Like they say do it for only 30 minutes or so to build that stick foundation and roll.
              Chicken Man 
              Jun. 30, 2011 8:24 am
              Real quick try crushed up captain crunch for chicken tenders batter. Awesome!
              Sep. 12, 2011 10:00 am
              Oct. 14, 2011 1:06 pm
              After frying can the oil be saved and reused? How should it be stored? Room Temp or refrigerated?
              Oct. 19, 2011 2:42 pm
              I keep my used oil unrefrigerated. I use it two or three times then throw it away. Oil used to cook fish is only reused for fish.
              Oct. 19, 2011 9:47 pm
              I love to crush "Chicken in the Biscuit" crackers then eggwash fresh cut mushroom and roll them in the cracker crumbs and deep fry.....they are delish.
              Dec. 3, 2011 12:56 pm
              Everytime I fried chicken it was always brown on the outside & uncooked on the inside. I bought deep fryer, but had the same problem. The directions were very helpful to me. And this time my chicken turned out great. Practice makes perfect..!!!
              Dec. 27, 2011 2:33 pm
              If a recipe calls for the food to be deep fried, can I just bake it instead and it still turn out okay? The recipe that I would like to try is a coconut shrimp recipe from this website. I am kind of new to the cooking world, so any help would be greatly appreciated :)
              Jan. 19, 2012 9:47 pm
              Same here, I am fairly new to cooking. I have never made fried chicken, so cant i just batter it up (I am using breast fillets) and put it in the oven?
              Tom Thomas 
              Feb. 5, 2012 2:43 am
              I have a extra large deep fryer . I can do a 20 pound turkey in 70 min. with the oil temperature at 350 degrees . (this fryer is an outside fryer)I also do chicken nuggets in this fryer and fry them about 20 to 25 min. I also use nothing but peanut oil . My turkey and chicken always turns out very tasty .
              Feb. 26, 2012 1:35 pm
              Don't ever rinse your cooking utinsil in cold water,then put it in hot oil.You will end up in ER with 3rd degree burns when it pops!!!!.....never do that again!
              May 14, 2012 10:31 pm
              Suggested temperatures are all over the map! Very confusing, and poorly written article. Step 4 seems to indicate that the whole process is trial and error, and if your chicken doesn't turn out right, "start again". Sorry, AllRecipe, I think you can do better than this.
              Oct. 10, 2012 7:15 am
              @Desertgecko The instructions call for different points in time. I would just ignore the C and follow the F. First it wants you at 325 then 365 but if it gets too hot then put it back down to 325. I hope this helps.
              Sep. 2, 2013 7:33 am
              I had to re-read to clarify what they really meant. DEEP frying is recommended @ 325. Pan frying is apparently different, with recommendations starting at 365.
              Aug. 17, 2014 11:02 am
              I just fried up a batch of chicken fingers in vegetable oil on my stove. The oil bubbled up like crazy after a few batches. It's not the crackly bubbling you get when you get water in the oil, but big, foamy ones that didn't go away. Do you know why?
              Apr. 20, 2015 1:42 pm
              My husband is allergic to nuts, what kind of deep fry cooking oil can I use that will produce similar flavor as peanut oil?
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