The festive season has already started. Fun atmosphere, time off from work and get-togethers make the festival a fun time. Along with this comes dessert dishes.
Many people prefer tare (deep fried) and spicy food over hall food during festivals. After deep frying, the remaining oil is reused and used in another dish. According to experts, boiling oil for a long time destroys many nutrients. Cooking food in the same oil more often affects the health. So it is necessary to take some precautions while deep frying.
Paying attention to the size of the dish
While deep frying, instead of using a large, wide and flat pan, it is advisable to use a small, deep and narrow-mouthed vessel. You can easily deep fry in such a pot with less oil.
Pay attention to the oil
Instead of olive oil, coconut oil, ghee, almond and mustard oil should be used for deep frying. Because the boiling point of coconut and olive oil is low, it boils quickly, while ghee, mustard and almond oil have a high boiling point. Because of this, even at high temperatures, food and utensils do not burn and can be reused.
Keeping the temperature right
When cooking food, either the oil is heated too much or if you try to fry the food without heating the oil, the oil either boils or floats. In this case, how to know the temperature? Checking the temperature is not that difficult. Put small pieces of food in the oil and after 60 seconds the food can be cooked.
Size of food
No matter how much food is fried, its size should be kept the same. If there is something small, thin or thin in the food, it will be rotten or not cooked. Also, larger pieces will take more time to fry.
Stay away from water
While frying french fries, pakodas, puri, sometimes water may come on hands or sticks. And when that water drop falls on the hot oil, oil splashes out. As a result, there is a possibility of burning the skin of the face or hands. To avoid this, the stick and hands should be thoroughly wiped before use.
Keep food and oil in a container that does not spill
When deep frying, food and oil should not be placed in the pot so that it cannot drip. Because if there is too much oil, it starts coming out as soon as food is added and if there is too much food, it will stick there. After sticking, the food becomes sticky and not crispy.
Caution should also be taken
- While deep frying, you should stand at some distance from the stove. So as to avoid hot splash of any kind of oil.
- If possible, cotton clothes should be worn instead of synthetic clothes.
- After deep frying, the remaining oil should be filtered and filled in a container. Instead of deep frying, that oil can be used to make vegetables and cook parathas, but it should not be cooked in fried oil again and again.
- Instead of taking out the fried food directly on the plate, it can be used by taking out the tissue paper or useless newspaper first.
- When frying snacks like French fries, pakodas, the oil temperature and flame should be kept moderate.
- While frying the puri, heat the oil well and put it in the oil only so that it cooks well and the puri swells with marrow. Puri does not swell properly in cold oil and may remain raw.
