Do you deep fry food and are fed up with it constantly burning? Choosing the wrong oil may be to blame. Which one is worth choosing? In addition, use a simple trick that will slightly lower its temperature, minimizing the risk of burning.
Which oil is best for frying? It is difficult to burn food on these
When deciding to deep fry, it is worth choosing one with a high smoke point. What does it mean? You can simply heat it to a really high temperature without worrying that it will quickly start to burn, and frying itself will not be harmful. Once it is exceeded, the fat begins to decompose and the dishes quickly turn black. Therefore, in such a case, it is worth giving up unrefined or ordinary butter. Instead, choose lard whose smoke point is 190 degrees Celsius, clarified butter or rapeseed oil (approx. 200 degrees Celsius) or sunflower oil (approx. 225 degrees Celsius). This alone will significantly reduce the risk of your food burning.
How to fry without burning? Use the potato trick
Unfortunately, sometimes even choosing the right fat will not protect us from accidental burning. Therefore, it is worth using one simple trick. It is worth knowing it, especially before the upcoming Fat Thursday, when many people prepare their own delicacies. Of course, it will also work for other dishes. What exactly is it? Before you start frying, prepare the potato. Peel it and then cut it into slices. While frying, throw them one by one, at short intervals, into the heated oil. Lower its temperature but not enough to harm the prepared meals in any way. Thanks to this simple trick, you don’t have to worry about accidentally burning something.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
