Frying is done by immersing food in boiling liquid. The bits of food they cook quickly, acquire a golden color and become crunchy. Frying them makes the foods tastier and very palatable, but also very caloric. However, it is necessary to pay attention and to know well, which are the techniques to use, in order to have a good, but above all healthy, frying.
The right oils for frying
It is necessary to fry with the right oils, those that have a high smoke point, that is, the temperature that an oil must never exceed otherwise it burns. The best are extra virgin olive oil andpeanut oil. Foods must be completely immersed in oil and attention must be paid to its temperature.
Here’s why white foam forms in fried food and how to remove it
It is good practice to have a kitchen thermometer at home, so that you know exactly the temperature of the oil. The right temperature to get a good fried food is 176 degrees C. The low temperature of the oil creates some inconveniences that damage frying. The first is that the fried food becomes soft and absorbs a lot of oil.
The second is that, during frying, white foam will emerge. The lowering of the temperature is probably also due to the immersion of too many foods together, or from the water they contain. Drying food before soaking it in oil is a great way. To remove the foam, take a skimmer and remove it. Wait for the temperature to rise, and dip the pieces of food a little at a time. It is advisable to pay attention to the high temperature of the oil, which not only makes the fried food of bad taste, but also runs the risk of ingesting toxic substances. If you notice that the food is coloring too much during frying, lower the heat. After understanding why white foam forms in fried foods and how to remove it, and having read some of our tips, now you can proceed with healthier fried foods.
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