Deep-frying makes it possible to obtain a product that is cooked on the inside with a nice, crispy layer on the outside. Deep-frying is also one of the quickest methods of cooking and also the way to achieve an even all-round colour. This uniform colour is achieved as the fat comes into contact with the entire outside of the product at the same time. Deep-frying is more like boiling than frying as the product is cooked in a hot liquid. However, the temperature of the fat is almost twice as high as that of water.
Equipment required: Deep fryer / kitchen paper / wire skimmer.
Can be used for: Potatoes, carrot, salsify, banana, prawn crackers, crustaceans, leek, batters.