11], the increase in final frying
time improved crispness, but it cannot counterbalance a lack of pre-frying
, and pre-frying
may allow an easier loss of water from the crust during final frying
, which will enhance its crispness.
is usually carried out at a temperature of 165+-185 oC and is an efficient method of heat transfer that allows quick cooking and adds flavour to fried food .
oils need to have low levels of linolenic acid, more oleic acid and less linoleic acid, which is similar to what is found in hydrogenated oil.
It is a healthier option compared to other heavy duty frying
fats and has been developed to provide a good frying
The concept of frying
a turkey in a vat of boiling oil is a decidedly Southern fare, virtually unknown to urban dwellers.
Rumors that frying
at home triggers formation of trans fats are exaggerated.
The wonderful thing about frying
is that it supplies even the most delicate of ingredients with a protective golden brown coat, making fish and chips most durable for street food.
As an added benefit, McCain said, is that the flavors of the Signature Marinades will not transfer to the cooking oil during frying
But from an air-quality perspective, it would have been better to stick to pan frying
-- and better yet to switch to an entree that needn't sizzle and spatter, a team of researchers now concludes.
Fried turkey continues to be more popular in the South, in part because turkey frying
started here in Louisiana using propane fryers outdoors in the warmer weather," says Bruce Foods President and CEO Si Brown.
has the potential to produce healthier snacks that offer improved taste and texture.
- Improving Quality has been edited by an authority in the field along with an international team of contributors.