Frying Tips

I always had concerns about deep frying for guests especially after the cocktails start flowing and they begin to hover in the kitchen.  Having a pot of 360 degree oil bubbling on the stove as guests mingle could lead to trouble.  Your oil deserves your undivided attention and if you follow a few simple rules there should never be a problem.

The Rules to Live By

  • Always have a candy thermometer to gauge and control the exact temperature you need
  • Try to heat the oil over gas as it is easier to control
  • Use a large dutch oven and never fill more than half-way oil
  • Never cook over the smoke point (the top temp)
  • Never overload, there should be room for all of the kids in the pool
  • Make sure you have all the equipment ready, tongs and a Chinese steel bamboo strainer

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I prefer using extra virgin olive oil for deep frying tempura, stuffed squash blossoms and the more delicate foods that really absorb the taste of the oil.  For most other items I us canola oil and will rarely use the oil twice as it takes the bitterness of the burnt crusts left in the oil.

I like to sauté at a higher temperature but I like the flavor butter adds so I do a 1:1 mix of extra virgin olive oil and butter.  It’s a win-win for all involved.

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