Frying: principles, rules and techniques

Frying is one of the most popular methods of cooking food, involving the thermal processing of products with the mandatory addition of oil and not allowing the use of water or any other liquid. During frying, under the influence of high temperatures, various transformations occur, and a golden crust forms on the product, giving it an attractive appearance and "locking" all the juices inside.

Types of frying

Sautéing and browning. Sautéing is an auxiliary process, products are usually sautéed before subsequent stewing. Sautéing is done over high heat in a small amount of oil until a golden crust forms. If the products continue to cook in oil after sautéing, this means browning is taking place. Usually, very little time is spent on it, during which specialists recommend not to leave the stove to avoid burning the products. You can brown fish, vegetables, pastry products, and minced meat. During the process, the products need to be flipped to evenly brown them.
Sautéing. Sautéing is an auxiliary process, during which a greater amount of oil is used than when sautéing, resulting in the chopped products being somewhat "boiled" in it over low heat. Sautéing is usually done in pots or sauté pans, without covering with a lid and stirring periodically.
Frying in depth. Frying in depth is a universal type of frying, it involves cooking the product in a deep layer of oil one to two centimeters thick. The product lies at the bottom of the dish. At first, a crust forms on it, through which the oil continues to penetrate, resulting in simultaneous browning and sautéing. You can fry meat, fish, minced products, pies, dumplings.
Deep frying. Deep frying is conceptually similar to frying in depth, however, in this case, the product does not lie at the bottom of the dish but floats, being completely immersed in oil. Deep frying refers to melted and heated lard placed in a fryer with a volume of at least one liter. Deep frying takes an incredibly short amount of time – from a few seconds to two minutes. In deep frying, fish in batter, fruits in dough, puff pastries, angel wings, donuts, and the famous French fries are prepared.
Frying in oil vapors. Frying in oil vapors is the rarest type of frying, as it is quite labor-intensive. This method is used to cook meat: whole poultry or individual parts of the animal carcass, for example, a leg or thigh. The hostess will need special cookware called a "latka," which is an oval cast iron dish. If such cookware is not available, a deep and heavy frying pan can be used. The dish is placed in the oven, oil is poured into it, and the meat is placed, which is poured with oil every five to ten minutes, dripping to the bottom of the latka or frying pan. As a result, an oily "cloud" is created in the oven, heated to a temperature of about three hundred degrees.

Principles and essence of frying

The main principle of frying is the use of some oil, which serves as a kind of layer between the products and the hot cookware. Some housewives, not closely familiar with the culinary arts, mistakenly take the process of burning products that occurs without the use of oil for frying. However, it is worth remembering that frying cannot happen without the addition of oil.

Frying requires suitable cookware and a heat source that is close by. The frying process begins with overheating the oil – the most important culinary technique, which involves heating the oil. Overheated oil does not smoke, does not burn, does not emit fumes, and maintains transparency throughout the process. Moreover, it is precisely in hot oil that a crust instantly forms, preventing the juices from leaking out.

For frying, you can use sunflower, corn, or mustard oils. Under no circumstances should flaxseed oil be subjected to heat treatment, as it forms very harmful trans fats. Butter should not be overheated, as it burns quickly and starts to smoke. In special culinary fats and animal fats, there are practically no proteins, so they tolerate the overheating process well. Ingredients should be placed only in overheated oil.

During frying, temperature is of great importance. Three temperature points deserve attention, the attainment of which can be determined visually. The first point is the boiling point of water, which is one hundred degrees Celsius. Water is present in any product, and during cooking, it begins to be released. If the oil has heated to a temperature exceeding one hundred degrees, then when placing the product in the pan, the water contained in it will instantly evaporate. If the oil has not reached the boiling point of water, after placing the product, water will be released from it, and the stewing process will begin.

The next significant point is the Maillard reaction temperature, at which a golden crust forms. The values of this temperature vary from one hundred and forty to one hundred and sixty degrees Celsius. The third important temperature point is the smoke point of the oil. Once this point is reached, the oil starts to smoke, indicating a change in its chemical composition and the formation of carcinogens. Such oil should not be used. Keep in mind that after immersing products in oil, it cools down, and the colder the products are, the more the temperature decreases. Try to take the products out of the refrigerator in advance, so they don't have time to warm up to room temperature.

Frying

Suitable cookware

The most suitable cookware for frying is metal – cast iron, copper, aluminum. Metal cookware conducts heat well and allows the oil to boil. In general, a good frying pan should meet the following requirements: it should have a thick bottom for even heat distribution; have a comfortable handle that does not overheat; if possible, have a large surface area for simultaneous frying of a larger quantity of products.

Carefully use cookware with a Teflon coating. When heated strongly, such cookware begins to release toxic substances that enter the food. If you are going to fry a steak, for which high temperatures are required, refrain from using a Teflon-coated frying pan.

How to fry potatoes?

Fried potatoes are a favorite treat for many, but cooking them correctly is not so easy. How to do it so that the potatoes turn out tasty and crispy? Cut the product into medium-sized pieces, soak in cold water, then dry. This is necessary to get rid of the starch. Place the potatoes in overheated oil, and fry them until cooked without a lid, occasionally stirring. Do not stir too often so that the potatoes do not turn into "mash." Add salt and spices at the very end of cooking.

How to fry meat?

Use refined vegetable oil – it does not affect the taste of the dish. When frying meat, remember that it should only be placed in overheated oil. As a result, the golden crust formed will reliably "seal" all the juices inside, and the meat will turn out tender and juicy. It is recommended to salt the meat at the end of the process – this advice is also related to preserving juices. The thing is, salt promotes the release of juices, which then all come out and evaporate, causing the meat to become dry.

Tough meat and meat from older animals are better marinated for it to turn out tender. Tenderness can also be achieved with a meat mallet, which is used to pound the meat, breaking down the fibers. For frying any types of meat, it is advisable to use thick-bottomed pans that heat evenly. Such offals as liver, kidneys, and hearts are fried in a hot pan for a short time. If fried for too long, they will become tough and lose flavor. You can check the doneness of the meat with a toothpick, poke a piece and pay attention to the color of the juice: if it is light, then the dish is ready.

How to fry fish?

Fish is salted fifteen minutes before frying on the outside and inside. The oil is overheated, after which the fish, breaded, is sent to the skillet. Throughout the cooking process, the level of vegetable oil is monitored to prevent the fish from burning. The fish is turned only once to avoid falling apart and to allow a golden crust to form.

How to fry vegetables and mushrooms?

After washing, excess water must drain from the vegetables, which would turn the frying process into stewing. Drain them in a colander or place them on a paper towel. Vegetables and mushrooms are placed in a hot skillet. Mushrooms are best fried in batches, because they usually release a lot of water. Mushrooms that are subjected to heat treatment for a long time become "rubbery," so they should not be overcooked. Salt the mushrooms and vegetables at the very end.