Beach Cooking

Most come with instructions.

The cooking of food by submerging in deep fat or oil at a high temperature. (from 160 – 200oC)

PURPOSE

1) to seal food in a crisp

coating so that all the flavor is captured within

2) to cook types of food very quickly

3) to brown the exterior of a food which has already been cooked

(4) a method of cooking raw foods to enhance their flavour or texture

METHODS

The aim of deep frying is to ensure that the inside of a food is cooked in the same length of time as the exterior requires to be browned.

(l)-Blanching- the cooking at a medium temperature ( 160-170oC ) without color to ensure the interior is cooked ( usually cooked until the food just begins to brown). The food is later browned at a high temperature 140-195oC directly before service. Blanching also enables certain food items to be held for quick cooking later – reducing delay during service.

(2)-Complete Processing – the cooking of food from the raw to the finished product in one frying at high temperature e.g. 190oC.

(3)-Pressure Frying- large scale in pressurized friteuse. The steam created by the frying process is trapped in the sealed friteuse and the resulting pressurized cooking is more rapid sealing in more flavor – commonly associated with fried chicken outlets

Various oils and fats can be used for frying but those which do not burn at high temperatures and have long life are most commonly used; for example corn oil or “Prep”(a brand name for a long life vegetable oil ). Animal fat such as clarified beef fat or lard are rarely used nowadays as they give food a heaviness and contain high levels of cholesterol. Other oils are usually too expensive or tend to burn and have a short life. ( i.e. can only b- used a few times before deteriorating