Mistakes to Avoid When Deep Frying
Using the Wrong Oil
One of the biggest mistakes people make when deep frying is using the wrong type of oil. Oils with low smoke points, such as olive oil, are not suitable for deep frying as they can break down and release harmful chemicals at high temperatures. Opt for oils with high smoke points, such as vegetable, canola or peanut oil, to prevent this from happening.
Overcrowding the Fryer
Another common mistake is overcrowding the fryer. Adding too much food at once can cause the oil temperature to drop significantly, resulting in greasy, undercooked food. Cook in small batches to maintain the oil temperature, ensuring crispy and evenly cooked food every time.
Skipping the Preheat
Skipping the preheat can also affect the texture and quality of the food. When the oil is not properly heated, the food will absorb more oil and won’t be crispy. To avoid this, preheat the oil to the desired temperature before adding the food.
Not Draining the Food Properly
Draining fried food on paper towels or other absorbent materials is common practice, but it can be a mistake. The moisture from the food can be trapped, resulting in soggy, oily food. Instead, use a wire rack or slotted spoon to drain the excess oil, allowing air circulation to keep the food crispy.
Not Cleaning the Oil Between Uses
Reusing the same oil multiple times without proper cleaning can lead to off flavors and reduced quality. After each use, strain the oil through a fine mesh strainer, and store in an airtight container in a cool, dark place. Change the oil after five or six uses or when it starts to look dark or smell rancid.
