Deep Frying

Deep Frying

Problem: Fat darkens excessively, Takes on dark appearance prematurely

Possible Causes: Use of wrong fat, Temperature too high, Use of improperly prepared food ( too much water, salt, or food composition ) , Too much loose breading or flour falling into the frying pan, Inadequate cleaning of equipment.

Recommended Action: Use proper oil or fat, Fry at proper fry temperature 350 – 360 Fahrenheit do not fry above 375 Fahrenheit, Be sure frozen foods are not thawed and be sure food composition is not especially harmful to frying oil, for example too much salt in the breading, Skim regularly to make sure crumbs or food particles are removed, Clean equipments and sure to thoroughly rinse out all detergent.

Problem: Excessive forming

Possible Causes: Overheating of oil, Holding oil idle at frying temperature for long periods of time, Improper care of oil

Recommended Action:  Fry at proper frying temperature 350-360 F, Remove from heat source when not in use for 60 min. or longer, Filter oil if needed.

Problem: Foods do not cook or brown properly in expected time

Possible Causes: Excessive foam development, Overloading food in pan, Too low frying temperature, Improper preparation of food, Not cooking long enough.

Recommended Action: Change oil if form exists, Be sure the initial temperature drop due to frying load is not more than the normal 40-45 F otherwise, reduce the load, Fry at 350-360 F, Make sure food is properly drained of excess moisture, Be sure cooking time is correct.

Problem: Food greasy, Foods look and taste excessively greasy

Possible Causes: Frying at too low a temperature, Overloading food in pan, Slow temperature recovery, Excessive foam, Improper food preparation, Keeping food in oil after it is cooked, Improper draining of food after frying.

Recommended Action: Make sure oil is up to temperature at the start of frying, Make sure initial temperature drop due to frying load is not more than 40-50 F, Make sure pan is receiving enough heat, Change oil if it foams, Excessive water will cause high temperature drop, drain excess moisture before frying, Remove food from oil after frying and allow it to drain.

Problem: Oil smokes, Heavy smoke coming from the pan

Possible Causes: Frying at too high a temperature, Inadequate filtering of oil, Excessive water or ice on or in food to be fried, Use of improperly prepared food, Inadequate cleaning of equipment.

Recommended Action: Do not fry above 375 F, Filter oil often if needed, Make sure foods to be fried are not too wet or coated with ice. Frozen foods should be fried frozen, Make sure foods to be fried are not too heavily or loosely breaded, because loose food particles can burn and smoke, skim regularly, Be sure to clean equipment and thoroughly rinse out detergent.

Problem: Fat has objectionable odor

Possible Causes: Foreign material getting into the pan, Excessive crumb material in fryer, Fat too old or used too long.

Recommended Action: Keep pan covered when not in use, Skim and filter the oil, Change oil.

Problem: Food have objectionable fatty flavor

Possible Causes: Build up of crumbs in the pan, Excessive oil absorption, Fat too old or used too long.

Recommended Action: Filter fat and skim crumbs regularly, Make sure frying temperature is correct and the pan is not overloaded, Change oil.