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The Rules of Deep Fat Frying

The Rules of Deep Fat Frying

Deep-fried food is delicious, there’s no denying it. However, it’s a daunting technique for first timers that must be done with great care and consideration. Read on for our golden rules.

1. If you don’t have a deep fat fryer, use a deep, double-handed pan (not non-stick).

2. Only fill the pan one third full. This is because the oil expands as it is heated and could bubble over.

3. Make sure you have a close-fitting lid in case the oil catches fire.

4. Never leave a pan of hot oil unattended.

5. Never move a pan with hot oil in it.

6. If possible, wear a long-sleeved top to prevent you injuring yourself.

7. Always allow the oil to cool naturally at the back of the stove before you try and decant it into a container to dispose of it.

8. Don’t overcrowd your pan. If you try to fry too much at once, you might raise the level of the oil, and also it will lower the temperature and the food will be fatty.

9. Once you’ve finished deep fat frying, allow it to cool then decant into a bottle to dispose of in the bin. Never pour it down the sink.

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