about deep frying:
- The best oils for deep frying are those with high smoke points and those that do not break down at high temperatures, such as peanut oil, safflower oil, sunflower oil, canola oil, ghee, or clarified butter.
- Oils not recommended for frying are olive oil and sesame oil.
- Use a heavy, deep enough skillet so that there is at least 1-2 inches of space at the top of the pan, allowing room for the oil to bubble when the food is added.
- When adding the food to the oil, take it as close to the oil as you can and gently slide it into the oil, or use a long-handled spatula to do this.
- If the food does not sizzle, the oil is too cold, and the food will absorb the oil. You can use a frying thermometer. The best temperature is between 350 and 375 degrees F. You may have to turn the stove up or down to maintain that temperature. If the oil starts to smoke, it is too hot.
- When the food is done, remove it with a slotted spoon and drain on paper towels.
- Keep water away from the hot oil; it will spatter and explode.
- Turn the stove off and cover the frying pan with a lid if the oil smokes or catches fire. Do not throw water on it.
- You should never leave the kitchen while the oil is being heated. If you must leave, even for a short time, turn the stove off.