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Started By
Message
Starting deep frying with room temp oil
Posted on 11/28/11 at 11:25 am
Posted on 11/28/11 at 11:25 am
I came across a cooking vid which instructed to start the frying process in room temp oil (in this case chicken wings with the oil halfway up) so that the inside is moist and tender while the outside is crisp. Starting in cold oil goes against everything that I've been taught about frying, but when I tried it out, they turned out great. In fact, I made my usual baked wings side by side and I liked the fried wings better. I thought that checking the oil to see if it's "hot enough" to fry in was a must, but I guess that isn't the case.
Maybe I've been in the dark for years. Anyone else try this?
Maybe I've been in the dark for years. Anyone else try this?
6
Posted on 11/28/11 at 11:32 am to AreJay
They simply tossed it in potato starch in a ziploc. I used corn starch.
Posted on 11/28/11 at 11:32 am to Degas
seems like they would just sit in it, and take on a bunch of oil, especially if breaded..
Posted on 11/28/11 at 11:44 am to Degas
quote:
Anyone else try this?
This flies in the face of what I have always heard about frying and whether or not the food ends up "greasy".
The idea, as I understand it... is that as long as the water in the food is being rapidly vaporized and forced out by the high temperature of the oil... the grease can't go in.
Posted on 11/28/11 at 12:09 pm to Degas
This sounds:
Posted on 11/28/11 at 12:28 pm to Degas
America's Test Kitchen did this on a TV show with french fries. I can't remember what their logic for doing it was, though. They said it came out great.
Posted on 11/28/11 at 1:05 pm to Stadium Rat
I could see the french fry logic because they need to be cooked at a lower temp first and then crisped up at a higher temp, usually in two stages, but I suppose starting them in cool oil and then finishing hot covers both.
My wings came out surprisingly good. I wouldn't think you could pull this off with any breading though.
My wings came out surprisingly good. I wouldn't think you could pull this off with any breading though.
Posted on 11/28/11 at 1:08 pm to Stadium Rat
quote:
America's Test Kitchen did this on a TV show with french fries.
I will definitely try this. And the wings the OP posted as well. I'll have to see it to believe it.
Posted on 11/28/11 at 1:25 pm to Degas
Never heard this. May have to try it out.
Posted on 11/28/11 at 1:27 pm to coloradoBengal
I've seen this and I will try it next time, but how do you do a second batch? I guess the 2nd batch will have to be the old way in hot oil, I'm not sitting around waiting for the oil to cool. 
Posted on 11/28/11 at 1:29 pm to coloradoBengal
quote:I had to try it to believe it, which is why I bought a family pack and baked half just in case they didn't turn out. Like I said, side by side the fried turned out better than the baked, and I too will be trying this method with french fries.
I will definitely try this. And the wings the OP posted as well. I'll have to see it to believe it.
Posted on 11/28/11 at 8:06 pm to Degas
How long did you cook them when starting at room temperature?
Posted on 11/29/11 at 12:07 am to xXLSUXx
Not sure about the time. I looked for a golden brown color. The oil expands a bit, so once the oil was hot, the wings were almost covered after starting halfway up, but I did some basting as well.
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