Shallow frying and Deep frying

1. Unit 110 Shallow frying and Deep frying

2. Aims of Today • Identify information needed to describe the processes of Shallow and Deep frying

3. Difference between Shallow frying and Deep frying • When shallow frying, food items are cooked by being placed on a lightly oiled/greased heated surface. • When deep frying, food items are submerged in heated oil or fat.

4. Quality points in Deep-fried foods • - Cooked through (core temperature 63°C +). • - Colour (light golden brown). • - Crispy texture of product. • - Light even texture. • - Degree of cooking (not undercooked / overcooked – burnt / soggy). • - Non-greasy (removal of excess oil). • - Good flavour.

5. Coating foods before deep frying • Protects the food item from extreme conditions (heat). • Provides a crisp texture, to provide a range of textures (eg crisp, soft). • Prevents a loss of nutrients (prevent escape of nutrients). • Encourages even cooking (modify heat transfer). • Addition of colour to the dish. • To maintain flavour.

6. Types of coatings • - Batters (one only). • - Flour, egg and breadcrumbs. • - Milk & flour – eg onion rings.

7. Fruits and vegetables suitable for deep frying • Fruits: • - Apples. • - Bananas. • - Pineapples. • Vegetables: • - Potatoes. • - Mushrooms. • - Aubergines.

8. Process for deep frying chips • Prepared chips are dried to remove excess moisture/water. • Deep fried in moderately heated oil (approximately 160 – 165°C). • Cooked gently without colour until almost cooked through, then removed and drained. • Chips are then dipped into a deep fryer at approx. 185 – 190°C. • Chips are returned to complete the cooking process whilst gaining a crisp lightly golden brown surface.

9. Oils and Fats used for Shallow frying • Vegetable oil. • Sunflower oil. • Olive oil. • Sesame oil. • Peanut oil. • Lard. • Butter.

10. Shallow Frying fish Fish is usually cooked on the skin side first for presentation which ensures the skin is attractive and has good texture It is important to identify which way to shallow fry a skinless piece of fish because it will • Enhance presentation (skin side facing up initially). • Provide consistent presentation.

11. Styles of frying • Meuniere • The word itself means "miller's wife". So to cook something à la meunière means to cook it by first coating it in flour. • Fish is usually cooked by this method with Sole/Plaice being the most popular

12. Styles of frying • Sauté • Sautéing is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat • Food that is sautéed is browned while preserving its texture, moisture and flavour • Potatoes are a good example of foods that can be cooked this way

13. StStyles of fryingylesof frying • Griddle • A griddle is a cooking device consisting of a broad flat surface that can be heated to provide a similar heat to a frying pan with less fat used. • Burgers or meats are ideal to be cooked in this way

14. StStyles of fryingylesof frying • Stir fry • This is a fast method of cookery, usually using a Chinese Wok. • Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and aubergine require more cooking time than green leafy vegetables such as chinese cabbage.

15. Health and Safety • Place food carefully into the oil/fat (never throw/drop). • Never leave/walk away from food being fried. • Ensure that sleeves cover arms to avoid splashes to skin. • Never add food that is wet or place liquids into hot fat (splashes from oil/eruption). • Always monitor the temperature of the oil to avoid combustion. • Take extreme care when moving hot oil or fat (communicate to others).