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17
COOKING TECHNIQUES & TIPS
Foods should be crisp when deep fried.
If results are soggy, the oil isn’t hot enough.
This can be attributed to one or more of
the following:
• Not enough preheating time
• Temperature too low
• Too much food in the basket (do not fill
more than two thirds full)
• Do not use solid frying oil, only use
liquid oils
Use good quality liquid oil. For best results,
use the below recommended oils
NOTE
If cooking large quantities of food
(approx 600g–1.25kg). It is not
recommended to cook with the lid on
due to the possible build up of
excess condensation.
The most suitable oil for deep frying
include:
All oils have different smoke points. Smoke
points are the point at which the fat begins
to break down into visible gaseous products.
• The smoke point of different fats is
determined by the free fatty acid content
of the fat. Generally, the lower the free
fatty acid content the more stable the fat
and the higher the smoke point.
• Free fatty acid levels are generally lower
in refined vegetable oils with a smoke
point of around 230°C. Where as animal
fats are around 190°C.
• The smoke point of a deep-frying fat
is lowered every time it is used. Food
particles are always left behind after
cooking. This will also lower the smoke
point of the fat.
• Suitable oils for deep frying include:
Peanut oil, Vegetable oil, Canola oil,
Safflower oil and Rice Bran oil. Olive
oil is not recommended for deep frying
due to its low smoke-point temperature.
These oils are described below:
PEANUT OIL
Peanut oil is obtained from the kernels of
the ground nut or peanut. It has a delicate
flavour, nutty odour and has a high
smoke point. Peanut oil is high in
mono-unsaturated oil and vitamin E.
VEGETABLE OIL
A general term that refers to a blend of oils
extracted from various seeds and fruits.
Vegetable oil has a very mild flavour and
aroma. It is low in cholesterol and
saturated fats.
CANOLA OIL
Made from seeds of the canola plant. It is
relatively low in saturated fats, contains
Omega 3 fatty acids and has a bland,
neutral flavour.
SAFFLOWER OIL
The oil is extracted from the seeds of the
sunflower plant. It is pale yellow in colour
with virtually no flavour. Sunflower oil is
high in polyunsaturated fats and low in
saturated fats.
RICE BRAN OIL
The oil is extracted from the germ and husk
of rice. It has a mild, nutty flavour and high
smoke point. It is high in vitamin E and
antioxidants.
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