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All about frying

Why frying is an art

Frying meat, fish or vegetables can be a real challenge. It requires patience, finesse and above all, experience. This is because each frying process is different and depends on various factors. These include the type of food being fried, the heat source, the pan and the frying fat.

The right preparation

Before frying, good preparation is essential. The food should be adequately seasoned and marinated beforehand. The frying fat can also be crucial. For example, if using butter, it should not brown too quickly, as it will taste bitter. Sunflower oil, on the other hand, is well-suited because it has a high smoke point and does not burn as quickly.

Frying meat

When frying meat, it is important to reach the right core temperature. This depends on the type of meat and personal taste. However, in general, the lower the temperature, the juicier the meat. High heat, on the other hand, creates a crispy crust.

Frying fish

Fish is particularly delicate and should, therefore, be fried carefully. A coated pan is best suited, as the fish does not stick to the bottom. It should also not stay in the pan for too long, as it will otherwise become dry. A few minutes per side at medium heat are usually sufficient.

Frying vegetables

Vegetables can be wonderfully fried and thus receive a delicious roasting aroma. It is important not to overheat the vegetables, as they will otherwise become too soft and mushy. Also, make sure that the vegetables are roughly the same size so that they cook evenly.

Tips and tricks

- Take the food out of the fridge before frying so that it is at room temperature. - The pan should be adequately heated before adding the food. - When frying meat, the pan should not be too full so that the meat fries evenly. - After frying, let the food drain on a rack so that it does not become soggy.

Conclusion

Frying is an art that cannot be learned overnight. However, with a little practice and the right tips and tricks, even beginners can achieve great frying results. It is important to have patience and finesse and to take your time. Then, nothing stands in the way of a perfect frying result.
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