Cajun Injector Injector, Руководство пользователя

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Choice of Oil or Fat as a Frying Medium:
1. Your choice of Oil or Fat often depends on the frying technique to be utilized and
the projected frying temperature. As an example, when sautéing, oil choice often
depends on the flavor to be imparted as butter or bacon grease are often employed.
Olive oil is also a good choice if temperatures not over 300˚F are to be employed in
sautéing or pan-frying.
2. Health Concerns can determine your choice. We recommend non-hydrogenated
oils with zero trans fats and zero cholesterol. This eliminates the use of animal fats.
3. Smoke point is a stage at which fat or oil begins to smoke. Utilize oils with a high
smoking point (above 400˚F). and high stability. Most vegetable oils have smoking
points over 400˚F and can be used in all cooking methods.
4. High heat, water, and burned food particles break the oil down over time. Filter
the oil after use. Allow the oil to cool after use and filter to remove all food particles
that could burn during reuse.
5. Replace your old oil if you notice the following symptoms: Excessive smoking at
normal temperatures; strong oil discoloration; rancid odor.
Choice of Coating Mix, Breading Mix, or Batter Mix:
A breaded item is any food that is coated with bread crumbs, cracker meal, corn
meal, or other dry meal to protect it during cooking. Breaded foods can be sea-
soned, marinated, or rubbed prior to breading, or seasonings may be added to the
flour, crumbs, or meal, before the coatings are applied. Coating batters are liquid or
semiliquid mixtures, utilizing flour, milk, and eggs, used in cooking.
1. When breading meats, chefs call a three-step process “the standard breading
procedure.” First, pat the food dry (always reduce moisture as much as possible to
reduce splattering and oil degradation) and then dredge in seasoned flour. The flour
adds seasoning and allows egg wash to adhere. Next dip the floured food in an egg
wash (egg wash should contain whole eggs whisked together with approximately
one tablespoon of milk or water per egg.) Egg wash will cause the breading to coat
the item and form a tight seal when food is cooked. Lastly, coat the food with crumbs
or seasoned meal, shake off the excess and place in a container in a single layer.
2. Battering. Prepare the batter according to directions. Pat the food dry, dredge in
seasoned flour, if desired. Dip the item in the batter and generally cook immediately.
There are some chefs that recommend chilling the batter with ice or refrigeration to
obtain a great sear and those who recommend battering by placing in a single layer
and refrigerating for up to 30 minutes to dry the batter. When using these methods,
be sure to cook very small batches so as to maintain oil temperature.