Deep Frying

Deep Frying (tsa)
In a wok ingredients are introduced into 2 inches of very hot oil, generally 350° to 375° F. To avoid spattering, foods should be dried first and the use of peanut oil helps. Only foods that require a few minutes cooking time, like shrimp, can be cooked in this fashion. Many meat or poultry dishes cannot be prepared this way because either they will be raw on the inside or burned on the outside, or they will break into little pieces. (Squab, duck, and pheasant often are precooked by steaming before they can be deep fried. ) Care must be taken to keep the oil at a consistent temperature an oil thermometer can be used if necessary.

Ingredients are often marinated in a sauce and then coated with cornstarch, flour, or breading before being slipped into the deep oil gently and deep fried until they become tender and deep golden brown. The marinade usually consists of soy sauce, wine, and other seasonings, in which the ingredients are soaked for about half an hour. Adding water chestnut flour to batter assures a crispy, crunchy texture to the outside portion of fried foods.

Meat should be cut into medium-sized pieces. If fish is to be served whole, deep cuts on either side of the fish so that the salt that is rubbed on can penetrate the skin. This type of frying must be done quickly. Coating will preserve the flavor and moisture. Though the food is ready when it turns a golden brown (depending upon its density and size), some cooks use as an indicator the time at which the batter-coated food floats to the surface of the oil.