deep frying

[Guest guest]

For those of you who deep fry (and I know that's a sin in many

quarters, both veg and non-veg), how do you ensure that the oil is

hot enough to make what you're cooking crisp?

 

Tonight I made a falafel recipe out of Classic Vegetarian Cooking

from the Middle East and North Africa. Instead of making patties and

frying them as the recipe indicated, I made round balls and tried to

deep fry them, emulating the various falafel places I've enjoyed. I

used soybean oil instead of the olive oil that I almost exclusively

use for cooking, since I know olive oil has a very low smoke point. I

thought the oil was hot enough, but the falafel came out mushy. It

tasted just fine, but not the crispy result I was seeking.

 

Suggestions?

 

Thanks,

 

Mike

[Guest guest]

I fry in the electric wok, set the degree to 375. Works perfect and I use

peanut oil, makes food crispy and the food doesn't seem to absorb as much oil.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

Mike Christie <mike

 

Thu, 04 Jun 2009 20:40:08

 

deep frying

 

 

For those of you who deep fry (and I know that's a sin in many

quarters, both veg and non-veg), how do you ensure that the oil is

hot enough to make what you're cooking crisp?

 

Tonight I made a falafel recipe out of Classic Vegetarian Cooking

from the Middle East and North Africa. Instead of making patties and

frying them as the recipe indicated, I made round balls and tried to

deep fry them, emulating the various falafel places I've enjoyed. I

used soybean oil instead of the olive oil that I almost exclusively

use for cooking, since I know olive oil has a very low smoke point. I

thought the oil was hot enough, but the falafel came out mushy. It

tasted just fine, but not the crispy result I was seeking.

 

Suggestions?

 

Thanks,

 

Mike