It’s a stroke of genius: Frying food on the FIREDISC® cooker. Especially with the deep-dish version, frying, even for the masses, is a snap. Here are a few tips to get fabulous results when you deep fry.
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Keep a dry cooking area
Many FIREDISC® chefs have an outdoor prep area, and that’s awesome. Keep it dry as you can, because hot oil and water don’t mix well. Pat dry all food before you fry it.
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Maintain a good temperature
A few degrees can be the difference between crispy results and soggy failures. Aim for 350-375°F, and use this gadget to keep an eye on things. Check the temperature with one of these doodads.
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Choose the right oil
You’ll want one with a higher smoke point than your cooking temperature. High-temp favorites:
- Peanut
- Soybean
- Sunflower
Low-temp favorites:
- Avocado
- Grapeseed
- Olive
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Heat your oil first
Begin your frying before you’re up to temp, and you’re in for an oil-saturated disappointment. Hot oil leads to quicker cooking and less oil absorption. To test: dip the end of a wooden spoon in the oil. If bubbles form around it, you’re good to fry.
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Involve the oven if cooking in batches
Keep fried foods warm without getting soggy in a 200°F oven until you’re done frying. If you can’t get to the kitchen, cover fried food with loose foil.
Expect a nomination in your crew to become monarch of all things fried from this day forward.
