gasparovic- methods of cookery

2.

- Foods coated with a covering, such as batter or breadcrumbs.

- Raw vegetables.

- Potato batons.

- Poultry, meats and fish.

- Yeast products.

3. Deep-fryer, tongs, spider strainer, deep-frying basket.

4.

- Depending on the food being cooked, set the deep-fryer between 177-195°C. - Season and flavour food prior to cooking.

- Test if the oil is hot enough before submerging food by observing if there is a light haze rising from the surface of the oil, or placing a small piece of bread into the oil, if it turns brown immediately the oil is hot enough (if it turns dark too quickly the oil is too hot and needs to be cooled down before food is cooked).

- Ensure that there is enough oil in the deep-fryer, but not too much so that when the food is submerged, it doesnʼt overcrowd the fryer and overfill.

- Submerge the food and wait until cooked. Food will turn golden brown or rise to the top of the oil.

- Remove the food with a spider or frying basket and drain on absorbent paper.

- Strain oil after every service, removing excess food particles.

5.

- Ensure knowledge of safety procedures for oil fires before operating a deep-fryer. Oil and water donʼt mix, throwing water on oil fires will make the situation worse.

- Use a spider to remove food from the deep-fryer, as well as small food particles.

- Filter fat daily after service.

- Ensure the correct level of fat is used in deep-fryers, as per manufacturerʼs instructions.

- Donʼt allow fat to smoke, it will be hot and catch on fire easily.

- Never leave deep-fryer unattended.

- Donʼt use any equipment or utensils containing copper, as this will contaminate oils.

- Caring for deep-fryers extends the life of equipment. Manufacturerʼs instructions should be followed to ensure warranty is valid.

- Keep sleeves rolled down when using deep-fryer to prevent oil burns.

6.

- Churros.

- Beer-battered fish and chips.

7.

- Spider- a circular wire straining device.

- Paner alʼanglaise – a coating of flour, then egg wash (equal parts egg and milk), then breadcrumbs.

8.

- Ensure that the temperature of the deep-fryer is hot enough, allowing the oil to seal the food as soon as it enters the deep-fryer.

- If oil is too hot, food with turn dark and be dry.