Below you will find valuable tips and advice for beginner confectioners. Thanks to them, Fat Thursday will be even more tasty!
What is the best of frying wings? We check
What is best to fry on? Frying faworki is an art that requires practice and patience. As a rule, there are doubts of beginner chefs, but fortunately there are several proven tricks, thanks to which home faworki simply come out perfect.
The first of them is Using the right frying fat. When choosing fat for frying faworki, you should be guided by its smoking temperature. This is the lowest temperature at which fat begins to smoke and fall apart, losing all nutritional properties. The higher the smoke temperature, the better the type of fat will be suitable for frying.
Fat for frying faworki – lard or rapeseed oil?
What frying fat will work best? Considering the aforementioned smoking temperature, it is worth considering two options:
- Frying on lard
- frying in refined rapeseed oil
Frying on both lard and rapeseed oil has its advantages. What?
Frying on lard – advantages:
- Frying faworki on lard is a nod to tradition and allows you to get a characteristic taste
- The high temperature of smoking lard makes the faworki perfectly crunchy
- The lard heats up quickly, thanks to which we can fry a large number of faworki in a short time
Frying in refined rapeseed oil – Advantages:
- Frying in rapeseed oil is a healthier alternative to frying on lard
- Faworki fried in rapeseed oil are more neutral in taste, and at the same time maintain pleasant crunchiness
- Rapeseed oil is available in every grocery store and is usually included in each home
How to fry brushsty and how to do it?
What to fry on and how to do it? In order for them to have a perfect taste and consistency, fry them in very well -heated fat. If the fat temperature is too low, the faworki will start to absorb too much fat and will simply be tasteless. Too much temperature, in turn, will make our faworki burn quickly.
The optimal temperature for frying faworki is about 175-180 degrees. The temperature is easiest to check and control using a kitchen thermometer. If we do not have this device, we check the degree of fat warning, throwing a piece of dough into the pot. If it starts to fry immediately, it means that the temperature is already high enough. Heating fat usually takes a few minutes and you have to wait patiently for the right moment.
Frying faworki – advice and tips
Frying can be some difficulty at the beginning, so it’s worth knowing how to get to this properly. Below are some advice and tips for beginners.
- Do not overdo it with the number you fry at the same time. Faworki should have enough space in a pan/pot to develop and get a nice shape. If we upload too many faworki at once, the fat temperature may decrease significantly
- Check the degree of frying faworki. The faworki are thin and fry very quickly. To get a beautiful golden color, just a few seconds from each side. Too long frying makes the faworki start hardening and losing through it in taste and consistency
- Remember to regularly cleanse fat of all leftovers and dough residues. List oil/lard if necessary
- Remember to drain excess fat. Fried faworki should be picked with e.g. a slotted spoon, and then placed on a paper towel to get rid of excess fat
- A good time to sprinkle with powders with powdered sugar is when they are still warm. Thanks to this, the sugar sticks to the surface of the faworki and stays better
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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.
