Deep frying

Deep frying techniques
A wide variety of foods can be deep-fried on your outdoor kitchen, from potatoes, to seafood and chicken. Deep-frying uses a large portion of oil, preferably saturated. The outdoor location is ideal for deep-frying as smoke, grease and smells reach for the sky instead of your kitchen ceiling.

Preparing to deep-frying

Although it is possible to stir fry in other dishes, a wok is your best tool. Its high sides enable the cook to stir food without spillage. Its construction allows you to cook quickly at high temperatures, with instant control of heat which is essential for successful stir frying.

Preparing to Deep-frying
Deep-fry on your outdoor kitchen using a cooking pan or wok, over direct heat. Fill a cooking pan no more than half full of vegetable or corn oil. Start with LOW heat, then raise the heat gradually. Check the temperature of the oil carefully with a frying thermometer or test with a cube of bread. The cube of bread should brown in about 30 seconds for most cooking needs.

A temperature between 180° C and 200° C is optimal for preparing the majority of deep-fried foods

Foods being deep-fried taste better when coated with either batter or breadcrumbs to add flavor and prevent moisture from escaping

Tips for deep-frying
Wear an insulated cooking glove and slowly lower foods into the hot oil using a wire scoop or stainless steel tongs. Add only a small quantity of food to the oil, allow it to cook, then repeat with another small quantity. This ensures the oil doesn't drop in temperature. Once the food is cooked, remove it carefully and drain onto a paper towel. Turn the heat off as soon as you have finished deep-frying and allow your pan to cool. When the oil is cool, remove all remnants of fried foods by straining it through a fine metal sieve, and store it in a clean bottle for future use