Deep-frying
Deep-frying is cooking food in plenty of hot fat, which creates a crisp crust.
Origin
Water evaporates at the surface and a golden crust forms, while the inside cooks in its own steam. That is why vegetables, tempura or falafel turn crisp on the outside and tender within.
How to
Use a heat-stable oil and pat the food dry. Fry in small batches and drain on paper towels or a rack. Fill the pot no more than two-thirds. Keep the temperature as steady as possible so the crust stays crisp.
Common mistake
Too much food at once lowers the fat temperature, and the pieces soak up oil instead of crisping. Never add water to hot fat, as it spatters dangerously.
Related recipes
Italian Soul Food: Arancini with Tomato Sauce, Spinach and Crunch, Homemade Ravioli Recipe with Creamy Ricotta and Spinach Filling
Related terms
F