Is there any chemical that need to be added?
2007-09-10 15:07:27 · 6 answers · asked by Big fish 1 in Food & Drink ➔ Cooking & Recipes
One of my cookbooks advises double frying to keep foods crisp. This is for deep fat frying. Heat the oil to 375° before adding any food. Cook a small portion at a time for 2 to 3 minutes, just till the batter begins to get a bit of color. The length of time depends on the size and consistency of the food. Remove the pieces, and start another batch till all the pieces have been cooked once. Then take the first batch of fried food and put it back into the hot oil, frying for another 2 to 3 minutes till the batter is a golden color. Continue re-frying untill all the batches are done.
Unfortunately, I don't have good results with deep frying potatoes. Supposedly, after peeling and slicing, the potatoes should be covered in cold water, then drained and dried fully. After that the double frying method should be tried. Below are links to deep frying how to, and french fried potatoes. Read the reviews at the bottom of the page as they give good insight on the technique.
2007-09-10 15:41:17 · answer #1 · answered by mindshift 7 · 0⤊ 0⤋
Drain on paper towels but don't cover the fried food. Covering allows any moisture to build up as steam and decrease the crispy texture.
It also means that you need to fry as close to the time you are going to serve as possible. Food held too long will not be crispy as it picks up moisture from the atmosphere.
2007-09-10 22:40:49 · answer #2 · answered by TNGal 4 · 1⤊ 0⤋
I don't know of any chemical. The thing we do is keep it in a warm oven on paper towels until ready to serve so it doesn't get soggy. This is when we're doing multiple batches of french fries or fried eggplant or corn fritters or things like that.
Hope this helps.
2007-09-10 22:20:17 · answer #3 · answered by Dottie R 7 · 0⤊ 1⤋
While your waiting to eat them put them in a 250F oven on a rack. The rack will stop the bottom from sogging up and they should stay nice and crispy for you a least 30 mins. Try it, it works for me. By rack I mean like a cookie cooling rack placed inside a cookie tray, not on the actual oven rack!
2007-09-11 11:24:10 · answer #4 · answered by dENISE D 5 · 0⤊ 0⤋
no-you can only refry them or broil for 2 minutes.
2007-09-10 22:28:38 · answer #5 · answered by jakkibluu 4 · 0⤊ 1⤋
you may have to fry it longer.
2007-09-10 22:11:52 · answer #6 · answered by Common_Sense2 6 · 0⤊ 1⤋