Cooking Method
Deep Frying
Deep frying fully submerges food in hot oil (350–375°F), cooking it rapidly from all sides simultaneously. The high heat creates a crispy exterior through the Maillard reaction while steam pressure from within keeps the interior moist.
Tips for success
- Maintain oil temperature — dropping below 350°F results in greasy food.
- Dry food thoroughly before frying — water causes dangerous splattering.
- Don't overcrowd — drops temperature and results in soggy food.
- Let oil return to temperature between batches.
Common Mistakes
- Frying wet food — causes violent splattering.
- Overcrowding — temperature drops and food absorbs excess oil.
- Not monitoring oil temperature — too low = greasy, too high = burnt outside raw inside.
