You have to know how to fry
Often times, the key to a frying is in how we have prepared it or rather how we have fried it. You have to know how to fry, be it fritters, croquettes, fish or churros, with proper handling we can fully enjoy these delicacies, but sporadically, since abusing this type of food is not very healthy.
When we fry something like croquettes, it is important that they remain well submerged in oil, in this way they will close well and fry equally. When you submerge them, add just a few and fry them in batches, since each piece you put in makes the oil temperature drop and if you put too many in, they won't fry well. Of course you will say that the pieces that are already fried get cold, because the solution is to put them in the preheated oven and then turn it off, you could also cover them with a plate, but the result would be that the same vapors that emanate from the frying, would soften the pieces and they wouldn't be so crispy anymore. When draining our appetizing food, always use a slotted spoon and absorbent paper for excess oil.
The vast majority of cooks say that the most suitable oil for frying is olive oil, but its smoke point must be watched, that is, when it begins to smoke is when the oil begins to burn and produces an irritating substance for the stomach called acrolein, therefore, one must be alert so that this does not happen.
We rarely eat fried foods, but when we have them on the plate, we enjoy a lot, surely you too.
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