THE SECRET TO DEEP FRYING FOOD
The main secrets to successful deep frying are maintaining a steady temperature between 175°C to 190°C
Choosing an oil or fat with a high smpokepoint, and avoiding overcrowding the fryer.
Temperature Control
- Use a deep-fry thermometer to track heat constantly.
- 175°C – 190°C is the ideal range for most items.
- Re-heat the oil between batches so it does not stay too cool.
Oil Choice
- Select a high smoke point oil like Cocavo Beef Tallow or Cocavo High Heat Deep Fryer Oil.
- Avoid low smoke point oils like unrefined olive oil.
Preparation and Cooking
- Dry food completely before adding it to prevent dangerous oil splatters.
- Fry in small batches to stop the oil temperature from dropping too fast.
- Season immediately with salt while the food is still hot and moist so it sticks.
