Low frying is an alternative to deep frying which is used to give a crunchy texture to small and delicate foods without having to completely submerge them in oil. It can also be done using a normal pan, without accessories or special tools. Just fill the pan by getting the oil more or less halfway up the food to be fried. Cook it well on the first side and then flip it to get a perfect browning on both sides.
Steps
Part 1 of 3: Heat the Oil
Step 1. First prepare a normal pan commonly used for sautéing or frying food
For a textbook low frying, you need to choose a pan deep enough to hold a good amount of oil, but also low enough to allow you to insert and remove the food without any difficulty. For low frying, a sauté pan, wok, or edged electric grill will do. Most cooks prefer to use pans with a diameter of 20, 25 or 30 cm.
- Avoid flat-sided pans, as they could cause the oil to spill all over the place.
- If you don't have a suitable pan, you can also get a good result with a large pot with a wide opening.
Step 2. Add enough oil to only partially submerge the food
The exact amount to use depends on the size of the pan and the food you intend to prepare. However, in principle, the oil should coat the food approximately half way up. For most foods it is enough to calculate from 1.5 cm to 2.5 cm. You can always add a little more if needed.
- If cooking with large amounts of hot oil worries you, start by filling the pan only 3mm and cook smaller foods. Then, gradually move on to larger foods, adding more oil each time.
- Choose an oil with a high smoke point, such as peanut, canola, sunflower, or other such vegetable oil, to make sure the food doesn't taste like burnt.
Step 3. Heat the oil to 180-190 ° C
The oil must always be preheated before cooking food. The ideal is that the temperature is below 205 ° C. This way it will be hot enough to promote even cooking, but not hot enough to risk burning the food or being unmanageable. A trusted cooking thermometer will help you measure the temperature of the oil throughout the process.
- If you cook the food ahead of time, the food will absorb oil, becoming greasy and mushy.
- If the food sizzles as soon as it comes into contact with the oil, then it has warmed up sufficiently.
Part 2 of 3: Fry the First Side
Step 1. Start with using fresh or thawed ingredients
For best results, the temperature of the food to be fried should be as close to room temperature as possible. If not, the oil will begin to cool quickly as you drop the food into it. The food will become soggy and the cooking process will be ruined.
- Thaw frozen foods in the microwave or in a cold water bath for 30 minutes at a time until they are at or near room temperature. For refrigerated ingredients, leave them out for a few minutes before frying.
- The popping and splashing that occurs when introducing cold food into hot oil can be dangerous.
- Low frying is perfect both for foods with a compact consistency, such as fresh vegetables and tender cuts of meat, and for more delicate ones, such as eggs, fish, donuts and crêpes.
Step 2. Gently drop the food into the oil
Slowly insert the meat, vegetables or dough into the oil using tongs. If you don't have this tool available, you will need to do it by hand. Try to get the food as close to the surface of the oil as possible before placing it in the pan. This will help you avoid splashes, which can easily cause burns.
Be sure to quickly remove your hand once you have lowered the food
Step 3. Don't overfill the pan
As with cold foods, overfilling the pan can lower the temperature of the oil. If you have to cook large quantities of food, it is best to divide it into several groups and cook one heap at a time. It may sound strange, but you will actually be able to cook foods faster if the oil stays warm.
- There should be enough space between each item placed inside the pan to prevent the food from touching or overlapping.
- Between frying and the other, heat the oil for a few minutes to return to the optimum temperature. Use the thermometer to know when you can start frying again.
- If smoke starts to come out of the oil, it means it has gotten too hot. It is better to throw it away and put some fresh oil to heat.
Step 4. Let the food cook for a few minutes
Instead of observing a set cooking time, keep an eye on the food and trust your judgment to determine if it's ready. Frying thin and small foods will not take long, while red meats and other dense foods will take a few more minutes to reach the desired core temperature.
The oil will begin to make the outside of the food crisp, while the intense heat will cause it to cook inside
Step 5. Before turning the food, make sure it is lightly browned
Lift the food from the bottom with a metal spatula or tongs and take a look at the bottom area. When it begins to develop an intense golden color, then it's time to turn it over. If you are cooking meat, turn it only when it no longer has any pink areas.
- Watch out for splashes and pops every time you put your hands close to the hot oil.
- If you see blackened bits at the bottom of the pan, then it is possible that the food is already overcooked.
Part 3 of 3: Achieving a Perfect Crunchy Finish
Step 1. Turn the food over to start frying on the opposite side
Grab the food tightly with the tongs and turn it slowly. Don't worry if the first side doesn't look golden for now - the oil on the surface will continue to cook it as long as it stays in the pan. If you manage your timing correctly, you shouldn't need to turn the food more than once.
- Don't drop the food into the pan, but put it down flat, otherwise you risk getting burned.
- Be careful not to damage delicate foods when you turn them.
- If you don't have tongs available, you can use another utensil, such as a spoon or spatula. Just make sure it's metal, or it will melt on contact with hot oil.
Step 2. Keep an eye on the food as it cooks
Fried food burns quickly in case you are not careful. The second side will cook in less than half the time than the first, so be prepared to remove it as soon as it's ready.
Step 3. Check the temperature of the food with a cooking thermometer
To get a better idea of the cooking times required by certain foods, measure the temperature or cut them long enough to be able to look at the inside. For meat, you can also use pliers to press it onto the surface and sides - larger cuts should feel firm to the touch, but not hard.
- Beef, pork and larger varieties of fish should have an internal temperature of at least 65 ° C. The temperature of the chicken should instead be equal to or above 75 ° C to be eaten safely.
- If you find that the food is not completely cooked until after removing it from the pan, you can put it in the oven at a temperature of around 200 ° C for a few minutes to finish cooking.
Step 4. Remove the food from the oil carefully
Pick up the food with the tongs or lift it from the bottom using a spatula or similar utensil. Allow the oil to drip into the pan, then transfer it to a plate lined with paper towels to absorb any excess grease from the surface.
- Lifting the pan from the heat can minimize splashes and pops, but don't turn off the gas until cooked.
- Fried foods taste best when eaten straight away, hot and crunchy.
Step 5. Get a couple of specific accessories for frying in the future
A metal strainer with handle or a frying basket can come in handy for safely removing food from hot oil. Similarly, instead of paper towels you can use a metal drip tray to drain excess oil and liquefied fat immediately after cooking. These tools will make your life easier in case you decide to fry often..
Always use metal utensils when frying. Hot oil can easily destroy wood or plastic ones
Advice
- If you are not very experienced, the low frying method is useful to practice, as it gives the possibility to work with a limited amount of oil. As you practice, you can move on to deep frying.
- Use the low frying method to prepare fragile foods that would break with deep frying (such as salmon burgers, zucchini fritters, or pancakes). When food is only partially submerged, it settles on the bottom of the pan and this helps to keep it compact.
- Low frying is quicker than methods like grilling, baking, or skipping food, and can save you a lot of time preparing dinner on busy evenings.
- Be sure to carefully throw away any leftover oil. Strain it and save it for another cooking, or pour it into another container and throw it away.
Warnings
- Deep frying is not the best way to cook thick cuts of meat, such as steaks or pork ribs. It is preferable to cook them in the oven or grill them.
- The coating of the non-stick pans may prevent the oil from browning the food properly.
