Popcorn

 “A great trick for frying is to put a popcorn kernel in the oil, and when it pops, you're ready to fry.” (Zac Posen)

Cooking can prove to be quite a complex process because you need to consider not only the taste of the dish, but also about the appearance and texture of the food. Knowing the basics in the kitchen like getting the cuts of the vegetables right or frying a food to a perfect golden brown can help you in terms of the dishes you make.

Frying is the process of cooking foods in oil or fats (or even air). This cooking process first began in ancient Egypt around 2500 BC. Below are some of the common food frying techniques, and how they differ from each other.

Air frying: An air fryer is similar to an oven in the sense that it bakes and roasts. The difference is its heating elements are only located on top and are accompanied by a large, powerful fan, resulting in food that's very crispy in no time.

Very little oil is used than its deep-fried counterparts. Air fryers typically heat up very quickly. They cook food evenly thanks to the combination of a concentrated heat source and the size and placement of the fan. Another great part of air frying is the cleanup. Most air fryer baskets and racks are dishwasher safe. (Bobbi and I use an air fryer to fry. We love its simplicity and health aspects.)

Deep frying: While commercially, deep frying occurs in a pressure fryer or vacuum fryer, you can achieve a similar result at home using a fry pan or large pot. Deep frying allows food to be cooked fast and evenly. Forget the slow submerge technique here. It’s needs to be in and out. You want it crispy golden on the outside and grease free on the inside.

The best way to achieve this is by ensuring the temperature remains high. Vegetable oil or sunflower oil are great for deep frying as they have a relatively high smoke point. Investing in a thermometer is the best way to do this, or you can test the heat of your oil by dropping a cube of bread in – the bread will turn golden brown in 20 seconds at 170°C. Deep frying is great for making your own chips or perfecting Southern fried chicken. You can even deep fry a chocolate candy bar.

Sautéing: Sautéing is a basic cooking method that forms the basis for many dishes (often soups and stews) by browning and enhancing the flavor of ingredients. The technique relies on the heat of the pan to cook ingredients both together and very quickly. It’s all about keeping the ingredients moving around in the pan either by using a wooden spoon or by moving the pan back and forth.

While onion and garlic are often chosen ingredients for sautéing, you can also use the same method for fish, beef and even tender vegetables like mushrooms and capsicum. Coconut oil or a high quality extra virgin olive oil can also be used.

Shallow frying: This is used to prepare fish, vegetables, eggs, and small portions of meat like prime cuts of steak, burger patties or chicken breasts. Shallow frying is probably the most common frying method. It does require a fair amount of skill to do correctly. Shallow frying is over a high heat using a small amount of oil. It should result in your food becoming crispy and brown, and adding lots of extra flavor.

Like most cooking methods, it’s all about the timing. Make sure the pan is hot before adding your food, and watch closely. When it appears to be slightly moist, flip it over. Place your food on paper toweling to absorb some of the excess oil before serving. Use macadamia oil for shallow frying as it has a high smoke point of between 210C and 234° degrees, but olive oil is also good.

Stir frying: Stir-frying is a Chinese cooking technique that basically involves placing ingredients together in a wok, and frying them in very hot oil, while stirring constantly. Only a small amount of oil is required for a stir-fry, which makes it a healthier frying option.

Most the time, the dish contains vegetables alongside delicious noodles too. Peanut oil is great for stir-frying because of its high smoke point at about 230° degrees. Stir-frying is also an extremely fast way to make a meal, and the perfect way to get rid of a few leftovers.

Triple cook frying: It is most commonly used for cooking chips, and made famous by culinary great, Heston Blumenthal, there is no doubt this technique is popular for a reason. Many people don’t realize that in this case triple cooking doesn’t mean triple frying; it actually means one round of steaming and two rounds of frying (with a fair amount of refrigeration time in between). It may not be the healthiest method of enjoying a fried chip, but it’s arguably one of the tastiest. Heston’s recommended oil for triple cooked chips is peanut or grapeseed oil.

Here are some helps to keep in mind to make your fried foods healthier:

1.    Improve your batter by going gluten free. Try cornmeal or rice flour instead of high gluten all-purpose flour.

2.    Keep your oil clean (so that your food won’t taste burnt).

3.    Maintain your oil temperature between 325°F-400°F.

4.    Use carbonated liquids (or baking soda) to improve the quality of the food).

5.    Use olive oil because of its health benefits.

“The French fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes, and cleaning up the mess.” (Michael Pollan)[i]

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[i] Adapted from:

·       “5 DIFFERENT WAYS TO FRY” by Prahran Market

·       “5 Hacks To Make Fried Food Healthier” by Michael Daws

·       “CULINARY BASICS: FOUR DIFFERENT METHODS OF FRYING” by DANOR ALIZ

·       “Deep frying Vs Shallow frying Vs Pan frying” by CheenaChatti

·        “Everything You Need to Know About Air Fryers” BY NICOLE PAPANTONIOU

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