Deep Frying
Cooking food fully submerged in hot oil to create a crispy exterior while cooking the interior through.
What You're Doing
Cooking food fully submerged in hot oil (170-190°C) to create a crispy exterior while cooking the interior through. The rapid moisture evaporation creates the distinctive crunch.
Visual Cues
Look for these signs to know your technique is working:
- Vigorous bubbling around food
- Bubbling decreasing as moisture leaves
- Golden-brown color developing
- Food floating when done
Why It Works
Hot oil rapidly converts surface moisture to steam, creating a crispy, dehydrated exterior. The steam barrier actually prevents the food from absorbing excess oil when done correctly.
Failure Modes
Avoid these common problems:
- Oil not hot enough - greasy, soggy result
- Oil too hot - burnt exterior, raw interior
- Overcrowding - drops oil temperature dramatically
- Wet food in hot oil - dangerous splattering
Requirements & Guidelines
- Oil temperature 170-190°C for most foods
- Don't overcrowd — drops temperature
- Use a thermometer to monitor oil temp
Technical Details (CKL)
pot "dutch oven" 4l
heat pot to 180C
apply "oil" to pot
apply "protein" to pot
wait 5min