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Deep-frying

Deep-frying

Deep-frying

Deep-frying Whatever you’re deep-frying, make sure to start with enough vegetable oil to cover the ingredients. I like using either a wok or deep pot for deep-frying. Once you get the hang of this technique, you’ll never have to worry about burnt or uncooked food again. Just remember a few simple rules. If you’re deep-frying something like chicken with bone-in, then you don’t want to set the temperature of the stove to anything higher than medium high and possibly lower than that if your stove has a strong heating capacity. Higher heat will result in browning and crisping exteriors quickly while interiors will remain relatively raw. A higher heat setting works for deep-frying dishes such as Banana Fritters (Pisang Goreng) because the banana is already cooked; you just want to brown and crisp the outside batter, which takes relatively little time. Conversely, an ingredient as substantial as chicken breast needs much longer cooking time at lower temperatures to ensure that the inside is thoroughly cooked while the outside doesn’t burn too quickly. Also remember to allow the oil to come up to temperature before dropping in any ingredients otherwise you’ll end up with a soggy, oily mess. A good way to check if the oil is hot enough is by sticking a chopstick in the oil. If little bubbles surface around the chopstick, the oil should be hot enough.