FOOD NEWS
The Oil Error To Avoid When Shallow Frying Food
BY ELIZABETH OKOSUN
Shallow frying is a great alternative to deep frying that uses less oil, which results in less splattering. However, a smaller quantity of oil can get too hot too quickly.
Heating shallow frying oil to its smoking point will result in burnt and bitter food. It also destroys the oil's nutrients and releases compounds that can harm your health.
To avoid this, observe your oil as it heats up. Oil below its smoking point will simmer and bubble, but once it gets too hot, it stops simmering and produces smoke instead.
Use oils with a high smoke point and neutral taste, such as canola, peanut, avocado, or safflower. A thermometer can really help you out when frying, as well.
Oil that reads 350 to 365 degrees F on a thermometer will produce perfectly crisp fried foods. You can also sprinkle a little water on oil to see if it sizzles, meaning it's ready.