First of all I would say that a food fried in fat, especially fat deep as we can use this can be dangerous. Here are some things to consider:
Make sure that the fat is deep enough to cover your food.
Make sure that all foods thoroughly dry the fryer placement. Splashing water and can cause burn in a bad result
Use a basket to lower food into the fryer and remove them. If you do not make a basket, use a long handled spoon or sievePliers. If you do not want to use a fork to pierce the flesh when you try to remove it. This is the juice can cause splashing.
You can wear a glove or, if you can do this and still treat your equipment easy. This can prevent small spills from landing on the hands and wrists.
Roll up your sleeves. OK, this may seem strange, but the hot fat can cause tissue burning, in particular some of the artificial materials, we like to wear today. Make sure your sleeves andother parts of the clothing to hang on or near the sump.
Keep a fire extinguisher handy. Check with the help of the guy who designed for use in a kitchen or a fire with oil. Remember, the water only spread the oil in an oil fire. If you remember an emergency that might cover a small fire with salt or baking soda, so you want to be able to have a box at the counter.
Now, for the fryer.
The FAT - fats and oils should be used in frying canto be in a high temperature without smoking or burning. The smoke affects the taste of food, the ability of the body fats, which remain in digesting food, and the grease life. You should be able to use the grease several times, but each use is the smoke point of the fat a bit 'lower. Also, you want the fats and oils with the type of foods that use it to label. You would not want chicken or French fries in grease, which was recently Kochused for frying fish. You should also fat-root after cooling, without crumbs or bits behind the food is done to remove the left. Saves the fats and oils in a cool, dark place. Fats spoil quickly so I suggest to keep fats and oils used in the refrigerator between use.
Today we use vegetable fats and oils, then the problem of rancid fat is less problematic, but also to enjoy these oils, so store in a cool dark place until needed. Vegetable oilshave a higher temperature to smoke and therefore have become popular choices for the home cook. Some oils such as peanut oil, to offer a good way to fry at home. Is hot and the smoke is less likely to transfer flavorings used when being used for different foods. You can also apply to corn oil, safflower oil, olive oil, or as well as opt. Each has different characteristics, you should consider before using. Olive oil, for example, is probably more expensive to use for deep fatRoast and has a lower smoke point than some of the other vegetable oils oils.These, but everything works fine if you make Fried Chicken.
The tools - you should have multiple devices, if the roast chicken, or any other food at home. More recently, home deep fryers have become popular and a good alternative. They allow you to control the oil temperature is easier, usually a basket, and are easy to clean and maintain. However, if you do not have aFryer (like me) you can use some other option.
Deep pan - a deep pan that has high sides, it is a good choice. It helps to cut to splatter and boil over. Remember that if you place the food in hot oil, the bubble in the first place. You never want to fill a pan more than half filled with oil, or you can have a serious relapse, which translates into a fire.
Cast Iron Skillet-I have a 12-inch round 4 inch deep cast iron pan that I only use it for frying chicken. Iinherited from my grandmother. It 'was the only dish you have ever used and I had said to his mother. I love my pan. Call me old fashioned, but you are lucky if they have this knowledge you may find that the best tasting chicken you can see that, but cooked in other pots. Cast iron pans transfers also traces of food that cook for us. When I was pregnant with my first child I had a problem with anemia. I can still hear theHorse pills trying to slide down his throat. Ouch! It was then that my grandmother told me to tell me the pot, cook it all inside Believe it or not, even my doctor was surprised when my iron level is increased and anemia disappeared. And I know it was the pot, because I had these terrible pills when my doctor skillet.My grandmother, when I said that I had a very wise grandmother, and I what had happened, he said stop.
Tools you really wantNeed a basket with the bottom and remove the food. It 's the safest way. However it must be a pair of pliers and some long-handled spoon. One of these wire spoon filter is useful, especially if you do not have a screen or a basket. You also need a rack or a stack of paper towels to drain on the food. I prefer a rack so that it is a pool of oil or fat in the diet.
HOW TO FRY
Add enough fat or oil, into the food during cooking lidabout 1 inch. Fill the container more than half full. If you use a deep pan, like my version of molten iron, you will be very careful not to fill the pan. They will not be able to help cover the food with a frying pan, you have to be ready, the food, perhaps several times during the round of cooking. Remember, you could fill the pot boil and cause a fire.
Heat the fat or oil slowly to the desired temperature. This will be between 300and 400 degrees Fahrenheit and should always be used below the smoke point of the fat or oil. You should be able to find this information on the container. Be sure to read the label and follow the instructions that apply.
Place a few pieces of chicken in the pot at a time. Each piece is added to the drop in temperature a bit '. Each piece will also bring to boil the fat as possible is put into the pot, drop some pieces of fat off the boil. has too many piecesOnce cooled, the oil and kitchen and delay the absorption of fat in the diet. This leads to fat-tasting chicken and a crust that is not as sharp as you like.
When the food is finished cooking remove carefully. Use a basket, and had run back any fat or oil in the pot. Remove to wire rack or paper towels. The chicken should be done if there is a dark golden color. If the temperature around 375 degrees set correctly for the fried chicken, andmaintain that temperature, your chicken should be cooked are crisp and full.
During baking several batches of chickens, you can use the pieces in a space a hot oven, 275 degrees, while the later part of cooking. This allows everyone a piece of hot bird, if the turntable has reached the table.
Follow these steps and you'll have a delicious alternative to the salty variety, are learned in this unit through the window. Here's a little bonus. One of my first assignments wasWorking for a fried chicken franchise. I learned a few tricks and came out with a delicious recipe. You can try.
South Wishbone Pull, Finger Licking Good Fried Chicken
A whole chicken, cut into pieces
1 / 2 cup flour
1 / 2 cup cornmeal
1 teaspoon black pepper
1 / 2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons poultry seasoning
1 / 2 teaspoon pepper Cheyenne
1 / 2 teaspoon paprika
1 / 2 to 1 teaspoon salt
1 / 4 teaspoonNutmeg
1 / 4 teaspoon celery seed
1 / 4 teaspoon lemon pepper
1 egg
1 / 4 cup milk
Combine dry ingredients except the flour in a zipper bag, mix well.
The egg with the milk until smooth.
Dip each chicken in the egg, then hand each piece with flour.
Dip again in egg and then drop in the zip lock bag. If you have 2 or 3 pieces in the bag, shake well to coat the pieces. Only do this as you are willing to add pieces to the hot oil. Do not besit to get sticky and you're not a good result in the coating.
Put the pieces immediately in hot oil and fry until golden brown. Drain.
Enjoy.
My Links : n95 respirator Outlet Sale โรคซึมเศร้า Cheap Cricut Cartridges Cheap Cricut Cartridges
