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Despite the fact that frying is not the most healthy way of cooking, sometimes you cannot do without it. But even such a seemingly simple process can be spoiled by inept handling of food, the wrong amount of oil or the wrong temperature.
Helper pans: you can’t do it alone
Despite the declared versatility of some pans, universal pans still perform poorly. Better to have a good set in your arsenal – from a vegetable wok to a small pancake pan. Choose the material depending on your preferences – cast iron, copper, steel, the presence of a non-stick coating.
A good skillet must have a thick bottom so that the temperature is evenly distributed across all foods. The area of the frying pan should be rather large. After all, products are ideally fried if they do not come into contact with each other.
Pay attention to the handle – it should not heat up, but in the hand it must sit securely and comfortably.
Choosing the oil
Every decade, fashion trends in cooking change: either use only olive, then only cream will give a golden brown crust, then coconut will give the dish aroma and benefits …
In professional kitchens, it is customary to use mixed olive and butter in equal proportions – the food will not burn, the desired crust and rich taste are formed.
Choosing a temperature
To achieve optimal cooking results, pay attention to the temperature. Water boils at a temperature of 100 degrees – drop a drop of water into a frying pan preheated with oil, if it evaporates immediately, this means that the oil is heated to 100 degrees. If you put the product into an insufficiently preheated pan, the stewing process will take place, not frying. In this case, there is no question of any crust.
The French scientist Maillard argued that a perfect crust is formed at temperatures no lower than 140 degrees. But here there is a risk of overdoing it with the boiling point of the oil, because when it evaporates, it begins to release carcinogens and it is no longer possible to fry in such oil.
Choose the optimal temperature by observing the cooking on your stove and pan. Keep in mind that food that gets into the pan lowers the temperature of the oil, so do not stop frying cold – the food should lie at room temperature for at least half an hour.
What to do with errors
If your food sticks to the pan, don’t scratch the surface trying to remedy the situation. When a crust forms, the food will come off by itself. Delicate foods such as fish, which tend to stick easily, can be cooked on oiled parchment paper.