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Deep Frying (tsa)
Bill Tom
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Ingredients are introduced into 2 inches (or more for conventional-type fryers) of very hot oil, generally 350 degrees to 375 degrees F. (The oil may be saved for future use except when fish has been fried in it.) To avoid spattering, foods should be dried first. Only foods that require a few minutes' cooking time, like shrimp, can be cooked in this fashion. Many meat or poultry dishes cannot be prepared this way because either they will be raw on the inside or burned on the outside, or they will break into little pieces. (Squab, duck, and pheasant often are precooked by steaming before they can be deep fried.)
Deep frying is very similar to what is done in making French-fried potatoes. Peanut oil is heated to 375 degrees. A deep electric frying pan best maintains the oil at the proper temperature but an oil thermometer can be used. Ingredients usually are marinated in a sauce and then coated with cornstarch, flour, or breading before being slipped into the deep oil gently and deep fried until they become tender and deep golden brown. The marinade usually consists of soy sauce, sherry, and other seasonings, in which the ingredients are soaked for about half an hour. Adding water-chestnut flour to batter assures a crispy, crunchy texture to the outside portion of fried foods.
Meat should be cut into medium-sized pieces. If fish is to be served whole, deep gashes should be cut on either side of the fish so that the salt that is rubbed on can penetrate the skin. This type of frying must be done quickly. Coating will preserve the flavor and moisture.
Though the food is ready when it turns a golden brown (depending upon its density and size), some cooks use as an indicator the time at which the batter coated food floats to the surface of the oil.
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