Cooking Methods 101 – What Is Frying
All right, before we get into answering the question “What IS Frying” you will need to understand a few concepts. Firstly, you need to know that there is only Three types of cooking methods. Dry Heat, Moist heat, and the combination of the two.
The Dry heat method is typically fast cooking of small ingredients, whereas the moist heat cooking methods, are meant for long term cooking / tenderizing large cuts of ingredients. Obviously, there is more to the above three cooking methods then discussed above, but I wanted this article to be specific for the cooking method frying, which falls under the DRY heat method.
Most of the time Dry-heat cooking techniques have a temperature of 300F or higher in which the heat transfers from heat source to food ingredient without any moisture.
What IS frying – The Core Concepts Of Frying
According to the dictionary the cooking term “FRYING” is cooking food in hot fat, oil, typically in a shallow pan. IN my professional experience I have Fried many different ingredients, many ways. I have also used many different sized pans to fry. The key to frying is getting the oil hot and be ready to move / flip the ingredient multipole times.
You will also need to choose the type of oil you are using carefully, because different oils have different smoking points, and then the oil will burn and leave your food with a burnt texture and flavor. For instance, virgin olive oil has a high smoking point and is the last type of oil you want to use while deep frying. Save the virgin olive oil for salads not for frying.
- High Temperature – Short Cooking Times
- 300 – 375 degrees
- Smaller Cuts Of meat, vegies, ingredients
- Usually ends with a Crispy outside with juicy inside textures
- Deep Frying
Why Use frying As A Cooking Method ?
In many cases chefs will use various cuts, cooking techniques and ingredients to add flavor or texture to a dish. For instance, to add a crispy texture to salads, chefs will fry small slices of shallots / onions and use them as a garnish on top of that salad. Or Fry A chicken wing to have a crispy outside with a juicy middle. Because frying ingredients quickly crisps up the ingredient frying can be a great option if you need a fast-juicy meal.
What Ingredients Are The Best To Fry (My Favorite Ingredients)
- French Fry’s
- Onion Rings
- Chicken Wings
- Fish & Potatoes
What Is the Best Oil For Frying?
- Canola Oil
- Sesame Oil
- Peanut Oil
- Flaxseed Oil
- Rice Bran Oil
- ( Please Keep In Mind Of peoples food allergies and let the consumers know what oil you use when frying )
A Brief History Of Frying
Many historians claim that frying foods started in Greece (5th century BCE ) , and spread out thru the Arab nations afterwards. Some of the original dishes where called Pullum Frontonianum ( chicken dish) and later down the road funnel cakes in northern Europe, along side deep friend fish in Spain and Portugal, everyone around the world was frying foods. It wasn’t in till the 17th century Europeans started frying potatoes.
IN America, do to the creation of cast iron pans in the mid 19th century frying foods was the IN-thing to do in America. The growth of fast food restaurant chains has helped the expansion of the cooking technique of frying, and I mean who doesn’t like French fry’s.so in a strange way we should thank the fast food chains.
MY Final Thoughts For Cooking Methods 101 – What Is Frying
Basic cooking temps ( done food)
- Fish – 145 F
- Chicken – 165F
Top 5 Dangers Of Frying
- Very very very Hot oil, can and will burn easily
- IF any water lands in the hot oil, the water will expand – the hot oil will “Pop-Jump” and can cause a fire
- Oil Is grease SO it can become a slipping hazard if any frying oil lands on the floor and counter tops
- Eating to much fried foods, can cause heart issues, and other related health problems.
- If stored in-correctly can cause for bacteria, germs, and attract un wanted creatures
Final Top Frying Tips –
- Heat Oil To 300 – 375 degrees before frying
- Use smaller cuts of Ingredients
- Move cooking ingredients around rotating and shifting constantly.
- Drain cooking ingredients with Spider (skimmer to pick up ingredient out of the oil)
- Put cooked food on a paper towel (clean) then add your seasoning, salt & pepper
- Remember oil can become a fire hazard, and slipping hazard
- DO not let water get in hot oil, it will pop and has the potential to start a fire
- Make sure oil cools down and strained of leftover food particles before storing.
- Frying oil can be used 3 to 4 times before discarding if properly strained and cooled down after each usage.
Frying Basics - Thanks for reading
What is Frying In a nut shell, Frying is a dry heat cooking method, in which you can use deep frying or shallow frying pans, and the oil temperature should be anywhere between 300 to 375 degrees.
We want to keep in mind as we are cooking and frying to first get oil up to correct temps and then to keep your ingredient moving and turning. I hope the above article thought you a few new things about frying foods. Leave me a comment below and tell me your thoughts on frying food.