2006-10-28 22:34:29 · 14 answers · asked by al 2 in Food & Drink ➔ Cooking & Recipes
you should never turn down the heat if you're deep frying, nor put a lid on the pan. What you need to do instead is simply drain your food carefully before frying it and dry it out using kitchen paper. Also, when you think the oil is hot and ready, fry in it a slice of bread, which will help stabilize the temperature and absorb acidity. The best oils to be used for deep frying are extra virgin olive oil and peanut oil, as they do not burn easily. Remember that when your oil produces smoke, it also produces toxins, so you need to fry at the right temperature and watch your deepfrying technique by using the best ingredients.
2006-10-28 23:42:53 · answer #1 · answered by Stefania 3 · 1⤊ 0⤋
Fry Food Without Oil
2016-11-07 09:15:55 · answer #2 · answered by hoggan 4 · 0⤊ 0⤋
Put a lid on it! Seriously though, what is popping is the lmoisture in the food you are cooking so there will always be some. Try draining off excess liquid or pat the item dry to reduce the amount of moisture entering the oil.
2006-10-28 22:38:43 · answer #3 · answered by barkel76 4 · 1⤊ 0⤋
you can find all sizes of glass-top coverings for pans in stores-- that's what you have to buy. next, when you have to turn over the meat, or fish, etc, you either lower the flame, or even switch off the fire (it's ok to do so). turn it back up when you have put back the glass cover.
it helps if you use teflon-coated pans because you can use a lot less or even no oil at all..
however, why fry? it's also better to grill (lots of teflon-coated grills around). less oil in your food, the better. of course, this additional comment is just my suggestion. it's interesting enough that you're actually cooking! hehe. best wishes.
uh, ok. about deef fat frying, there's no need really to turn over the meat, so just keep it covered till it's done. you can see thru the glass cover..
2006-10-29 01:08:15 · answer #4 · answered by doe 3 · 0⤊ 0⤋
Usually when you are frying food, it pops when there is excess water on the food. Be sure to pat exterior moisture from the food first. That will significantly reduce the spattering popping.
2006-10-28 22:45:21 · answer #5 · answered by catherine02116 5 · 0⤊ 0⤋
Turn down the heat and buy an anti-spatter cover for your pan - a sort of mesh lid which will enable you to see what is going on but avoid you getting sprayed with hot fat. Lift the far side of it and put the ingredients in on that side, to ensure that any spatter does not splatter you but goes the other way.
2006-10-28 22:39:56 · answer #6 · answered by Anonymous · 2⤊ 0⤋
Buy a spatter shield which is a kind of a mesh device that allows you to see what is happening without getting hit with hot oil.
2006-10-29 03:59:29 · answer #7 · answered by COACH 5 · 0⤊ 0⤋
in addition of making sure you food is dry add some salt into the oil before you start heating the oil that will help some
2006-10-29 01:57:26 · answer #8 · answered by Anonymous · 0⤊ 0⤋
well mr al :D
apparently if you sprinkle some salt in the oil, it will lessen the thing from popping!
2006-10-29 01:31:21 · answer #9 · answered by yunalescax2 2 · 0⤊ 0⤋
Cover with a lid or use an eletric fryer :)
2006-10-28 22:38:25 · answer #10 · answered by sugar candy 6 · 0⤊ 0⤋