At first glance, frying food does not seem like a very complicated method. It is almost easier than even cooking them on the grill, since with plenty of oil the food is less likely to stick. But the truth is that making the perfect frying also requires certain keys.
For example, you must choose a good quality oil and it is also important not to reuse it excessively. In addition, there are certain tricks that you can put into practice to achieve the perfect frying, such as finding the right amount and temperature of the oil. From the Instagram profile @camilachef (514 thousand followers), Camila shares a video where she shares three tips to achieve top-class fries.
You may believe that it is advisable not to use too much oil when frying, either to make it less greasy or to save money. But the truth is that frying in an abundant amount of oil is key so that the food is not too greasy.
The more oil there is in the pot or pan and the deeper it is, the less oil the frying will absorb. This is because the temperature will be very high and, when you introduce the food, the temperature of the oil will not drop as much. Therefore, the oil will only seal and not penetrate into the food.
“Many times when things are over-fried it is because we have little oil, we add the food and the temperature of the oil drops,” explains Camila, adding that “it tries to raise it and while it penetrates the food and it becomes over-oiled.” .
A widely held mistake is to remove the food from the pan and place it on a piece of kitchen paper, so that it absorbs the excess oil. But what you achieve this way is that your frying becomes soft due to the humidity. Instead, it is best to put your food to cool on a rack, so that there is space for the heat of what you have cooked to circulate and remain completely crispy on top and bottom.
The chef emphasizes that the ideal temperature for frying is between 160 and 180 degrees. But, if you don’t have a thermometer to measure the temperature of the oil, you can try a very simple trick.
It consists of inserting a wooden spoon into the oil. If the oil is warm nothing will happen, but when the temperature of the oil reaches 160ºC, small bubbles begin to appear around the spoon. “This is because the spoon, being made of wood, retains moisture, the liquid in the spoon will begin to evaporate and show us that our oil is perfect for frying,” concludes the expert.
