Deep frying is a cooking method that uses hot oil to cook food. The food is usually battered or breaded before being submerged in the hot oil.
How To Deep Fry On The Stove
Deep frying is a cooking technique in which food is submerged in hot fat, such as oil or clarified butter. The fat is heated to a high temperature so that the food cooks quickly in its own moisture. The term “deep-frying” can also be used to describe the cooking of larger pieces of food, such as whole turkeys or chickens, by using more than one pot or by using a turkey fryer. There are a few tips that you should keep in mind
-deep fryer -large pot -canola or vegetable oil – thermometer – slotted spoon – paper towel
- High heat until a deep
- Carefully lower the food into the hot oil
- Fry thermometer reads 350 degrees f
- Pour cooking oil into a large pot or dutch oven and heat over medium
-Use a large, deep pot or Dutch oven with at least 4-inches of oil -Heat the oil to 350 degrees F before adding food -Fry food in small batches so as not to overcrowd the pot -Cook food for 2-3 minutes per side, or until golden brown and crispy
Frequently Asked Questions
How Do You Heat Oil For Deep-Frying On Stove?
The best way to heat oil for deep-frying is to use a heavy-bottomed pot or Dutch oven and place it over medium-high heat. Once the oil has reached the desired temperature, add the food to be cooked. Be sure to use a thermometer to monitor the temperature of the oil and adjust the heat as necessary.
Can You Deep Fry On A Gas Stove?
Yes, you can deep fry on a gas stove. The key is to use a heavy-bottomed pot and to heat the oil slowly over medium-high heat.
Do You Need A Special Pan To Deep Fry?
No, you do not need a special pan to deep fry. However, you will need a heavy-bottomed pot or Dutch oven with a diameter at least 2 inches larger than the size of the food you are cooking.
To Summarize
Deep frying on the stove is an easy way to cook food that is coated in a bread or flour-based batter. The food is submerged in hot oil until it is cooked through.