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Deep Fat Fryer Guide - 5 Strategies for Healthier Fried Meals

Through the years deep fat frying has become symbolic of obesity, high cholesterol levels and diabetes. Its bad reputation has made it probably the most forbidden foods for any family concerned about their own health and watching how much they weigh.

For many, the most obvious solution ended up being to just forgo fried foods completely. This, of course, is simpler said than done. The longing for things like deep fried fish and chips is extremely hard to resist, both for children and adults alike. But there are things you can do to lessen probably the most negative health facets of deep fat frying. It's all dependent on the right tools along with a little know how.

The main reason most foods which are fried contain unhealthy amounts of fats and cholesterol is due to a combination of poor cooking agents, poor temperature control and inaccurate cooking times. If you want to make the healthiest deep fried dishes possible you need to tightly control all of these factors.

Here are 5 practical guidelines to help you accomplish this goal:

1. Purchase a Good Deep Fat Fryer

Safety is of the utmost importance in deep fat frying. Modern deep fat fryers that have been created for use at home have undergone strict safety testing and come with lots of safety features built in. If you are considering doing any deep fat frying at home this is the best option to maintain a sufficient safety margin. The other main advantage is their simplicity of use. You are able to compare to the results of a professional chef without having to attend culinary school or spend hours clearing up when you are done.

There are various models available such as the new mini deep fat fryers which are well suited for single servings. (You can find more details and helpful buying tips after this article).

Under no circumstances in the event you attempt to make use of a saucepan filled with oil over a hob. It is inherently dangerous and unless you are a skilled chef it won't produce the desired results.

2. Use An Oil Having a High Smoke Point

Since meals are cooked by immersing it in hot oil, the oil used is going to have a large impact on how healthy all sorts of things. One important sign of all cooking oils is that they break down when heated above a certain temperature. This is known as the smoke point.

Since most deep fat frying occurs at temperatures between 175C and 190C we want an oil which has a smoke point over 200°C. Good quality choices corn (232°C), sunflower (232°C), safflower (266°C) and rapeseed (240°C).

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3. Use Oils Which are Full of Poly Or Mono Unsaturated Fats

Unsaturated fats have been shown to lower Cholestrerol levels levels (the 'bad' cholesterol) and at the same time raise HDL levels of cholesterol (the 'good' cholesterol). Corn, sunflower and safflower oil are full of poly-unsaturated Rapeseed is high in mono-unsaturated fats.

4. Maintain A Consistent Cooking Temperature

Maintaining a regular oil temperature through the deep frying process has become the single most important element in producing the healthiest result possible. Setting and looking after the oil at the correct temperature allows a crust to create which prevents an excessive amount of oil from being made available to the food. The end result is crunchy on the exterior and moist on the inside.

Unfortunately many consumer deep fat fryers come with inaccurate thermostats. If calibrated lacking, the oil fails to get to the specified temperature and you end up getting greasy, soggy chips. A simple solution is to make use of an inexpensive deep fry thermometer that attaches aside of the fryer. Consistent oil temperature throughout could keep oil absorption levels to a minimum and convey healthier results.

5. Timing - Don't Overcook or Under cook

Cooking times would be best mastered after some practice. Use the times indexed by recipe guide as a starting point but don't forget that they could vary considerably with respect to the fryer, the oil temperature and also the food being cooked. Food at room temperatures are likely to cook faster then a similar item that's frozen.

As a general rule you would like an even golden brown colour. As soon as this appears take away the food from the fryer and drain on paper towels. If you need to cook several batches keep your finished items warm in a 95$deg;C oven.

Fried fish and chips should never be as healthy like a salad or bit of fruit, but you will find things you can do to lessen the negative health aspects of deep fat frying. As with many other things in life, moderation is paramount. Conserve a varied diet with lots of exercise and you can still enjoy that occasional fried treat..