The frying guide

The frying guide


Who never heard that fried foods have a different texture and are more tasty? Well, I’ve heard it several times and I can bet you do too, so keep reading to understand a little more about this technique. Spoiler: the match trick doesn’t work.

That the frying process, provided it is done well, is capable of improving the food flavor, everyone knows. But do you know why? I’ll give you a hint: when you fry something, you are concentrating the flavor by evaporating the water. After all, we still add the aroma and flavor of smoked from the process, which makes a big difference, don’t you think?

When a food comes in contact with hot oil, its surface temperature rises very fast, which causes it to dry out. In baking this also happens, however, in addition to the shock being faster in frying and consequently the internal humidity is partially preserved (which results in crunchiness external and softness inside), part of the used oil remains in the product, so the sensation of CROC CROC intensifies when biting, as well as the softness in the middle.


Let me explain further. The food surface is formed by several microchannels called “capillaries”. During frying, the water in the food is replaced by oil. So sometimes things expand or explode. Calm! Because when the temperature difference is very large between food and oil, the water changes from liquid to gaseous so fast that it results in explosions. Then the way is to run away.

Oils and fats belong to the lipid group of animal or vegetable origin. They come from the reaction between fatty acids and glycerin (glycerol):

The “R” in the molecule are what differentiate oils and fats. Fats have more simple bonds, that is, more “R” than oils. Therefore, they are naturally more saturated, that is, they are usually solid at room temperature and of animal origin. Since the oils are more unsaturated (they have less “R”), they are presented in liquid state at room temperature and are usually of vegetable origin. Just like the olive, corn, peanut, canola, soy, sunflower oilsl, among others. But make no mistake: there are oils of animal origin as well, such as capybara oil, whale oil, cod liver and shark liver.

In the case of frying, the less saturated the oil or fat, the less toxic and the more resistant to temperature, that is, more health for our little body. This is because when oils and fats are exposed to high temperatures, the tendency is for their bonds to saturate. This effect occurs simply by the molecular rearrangement that seeks to maintain the stability of the compound.

The temperature that causes this saturation during heating is called smoke temperature. It varies for each oil, but the ideal is not to exceed 180 ° C during heating.

At home it is possible to easily assess whether the oil or fat is in good condition. The ideal is not to reuse the oil or fat, because the degradation happens more quickly once they have already been heated and have been in contact with oxygen and light.

So here are some tips for not ruining an incredible dish: first, the color and odor should not change. Second, smoke should never come out, if it started to come out, you can discard it and third, strain if there is waste. However, mMy tip is, if you’re going to fry, fry it all at once, reserve what’s left of the oil or fat in a pot and make soap.

Some factors, such as the type of food, quantity, temperature and type of oil, among others, can influence frying. Therefore, each frying has its own characteristics and parameters, which can help you at that moment is the much loved and not very popular: THERMOMETER. With it, you can control the temperature of the oil and inside the food, to know if it is ready.

Speaking of which, it is very important to remember that every time we mix foods with different temperatures, heat exchange occurs between them. There is no point adding all the pieces at once when frying because the temperature will drop quickly. In addition to taking longer to fry, your food will be greasy. So no hurry, huh?


Let’s understand some frying methods to check the best application:

1. SURFACE OR CONTACT FRYING: the food is in direct contact with the heat surface with oil or not, in a frying pan or plate, for example. It is indicated for foods with large contact surfaces, such as slices or thin foods, such as pancakes, crepes or hamburgers. The exchange of surface heat is not homogeneous everywhere, so it is good to keep an eye on.

The frying guideYOGHURT PANCAKE

2. IMMERSION FRYING: this is the most used method for frying sweets as dreams, donuts, churros, etc. Heat transfer happens through convection and conduction into the food by movement, temperature difference and those microchannels that we talk about, remember?

This transfer happens on all sides since the oil is liquid and completely involves the food. Therefore, this type of frying is more regular and suitable for foods of all forms.

Remember that the bigger the food, the more it tends to absorb oil. The rate of heat transfer is very high, due to the water vapor that comes out of the food. This vapor forms a protective layer around it, so no frying food that is still frozen or wet. This can cause you to burn the outside while the inside remains raw or cold.

The immersion method is the most suitable to prepare most of the sweets we know. Check out some tips to make that sensational treat:

  1. If you are working with a pre-cooked pasta, as is the case with churros for example, use a warmer oil to fry, between 170º and 180 ° C. There is no need to cook the dough, just create a crunchy crust on the outside.
  2. If you are working with raw pasta, as is the case with donuts, the oil temperature should be a little lower, between 160 ° and 170 ° C, because then there will be time to bake the inside before finishing the preparation of the outside.
  3. Never, but never really, put the piece with the oil still cold and let the two heat up together. This will soak your candy.
  4. Always remove the pieces of oil and place them on absorbent paper so that the excess can drain.
  5. You know that trick of putting the match in the oil and when it lights up, does it mean that the oil is at the ideal temperature for frying? Let it go! The phosphor does not light up until the oil reaches about 200 ° C. This is practically the smoke temperature of almost all oils, that is, you start your frying process with an oil almost burnt and already destabilizing.


3. FRYING USING AIR FRYER: what happens here is that the air stream emitted by the equipment is very hot and is in constant motion. When this air comes in contact with the food, it exchanges heat with the food, dehydrating it, and “frying it”. The problem with this method is that it cannot balance the heat exchange inside the food, causing the product to lose a lot of moisture and become dry. The key to this method is the speed of the air.

That’s all, folks. Shall we make some delicious churros now?

I hope you enjoyed it and see you soon!


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