Deep frying is a process that requires the management of heat and oils. If you dont manage the heat and oil correct, the food will become greasy or the food will remain frozen in the middle while the outside of the food become burnt. Achieving a crunchy texture depend on the relationship between the temperature of the oil and the moisture inside the food.
When you place foods into hot oil, the heat turn the moisture inside the food into steam. This steam creates a barrier because the steam pushes outward from the food, and this steam barrier prevent the oil from soaking into the center of the food. If the oil temperature are too low, the steam barrier will not form, and the oil will soak into the food.
How to Fry Food So It Stays Crunchy
When the oil soaks into the food, the food becomes heavly and oily instead of crunchy. Different foods require different oil temperature to cook proper. You might assume that higher temperatures are always better, but higher temperatures are not always better for every types of food.
For example, thin foods like shrimp require high heat so that the shrimp can cook quick before the shrimp become rubbery. However, thick foods like chicken breast require lower heat because lower heat allow the center of the chicken breast to cook through without the outside of the chicken breast burning. You must use the correct temperature for the specific food you are cooking so that the food is cooked thorough and the food does not burn.
The type of oil you choose is also a very important factor in the deep-frying process. Every oil has a smoke point, and a smoke point is the temperature at which an oil begin to break down and produce smoke. If you use an oil for a high heat task that is higher than the smoke point of the oil, the oil will create a bitter smoke and the food will taste like chemicals.
Peanut oil is a common choice because peanut oil has a high smoke point and peanut oil has a neutral flavor. Canola oil and corn oils are also options, but if you use canola oil or corn oil, you must monitor the temperature of the oil very carefuly. You may also choose lard if you want a rich flavor, or you may choose sunflower oil if you want a lighter flavor, but you must always prioritize the smoke point of the oil.
To manage the temperature of the oil, you should use a thermometer. You should not attempt to judge the temperature of the oil by looking at the oil, because looking at the oil isnt an accurate way to measure temperature. A clip-on thermometer is a useful tool because a thermometer allow you to see how the temperature of the oil change when you add food to the oil.
When you add food to the oil, the temperature of the oil will drop. If you add too many food to the oil at one time, the temperature of the oil will not recover quick enough, and the food will become soggy. Therefore, you should cook food in small batch so that the temperature of the oil remains stable.
Once the food is finished frying, you must handle the food correctly so that the food remains crunchy. You should not pile the fried food on top of itself on a plate, because stacking the fried food trap steam between the pieces of food. When steam is trapped between the pieces of food, the steam make the food soft and mushy.
Instead, you should place the fried food on a wire rack. A wire rack is helpful because a wire rack allow air to circulate around the food, and a wire rack allow excess oil to drip away from the food. Using a wire rack help you maintain the crunch of the food by preventing steam from soaking into the crust of the food.