Russell Hobbs 14559, Инструкция по эксплуатации

Страница: 8 / 16

8
50 That’s only half the story.
51 When you put food into the fryer, you should see bubbles.
52 This is steam, formed when the moisture inside the food heats up.
53 This steam normally prevents oil from soaking into the food.
54 If the food heats up slowly, there’s not enough steam, so more oil
soaks into the food, so it gets even soggier.
the right way
55 Bring the oil to the ideal frying temperature.
56 Put a single layer of cold food into the basket. You’ve got an extra
8% of the original mass, so the temperature only drops a little.
57 The thermostat turns the element on, and bring the whole mass
back up to frying temperature very quickly.
58 Steam forms inside the food, keeping the oil out.
59 The food cooks uniformly – firm and crisp.
coatings
60 Coat all foods, except those high in starch, like potatoes and
doughnuts. The coating protects the food, helps prevent juices
leaking into the oil, and gives a crisp tasty result. Generally,
coatings won’t stick to frozen foods.
seasoned flour
61 Thicker coatings don’t stick well to wet/damp foods, so coat
them first in seasoned flour. Use on its own to coat small whole
oily fish like whitebait.
egg and breadcrumbs
62 Popular on fish, chicken, and scotch eggs, it gives an attractive,
crisp, crunchy exterior. Ideal for foods that are to be served cold,
as it stays crisp for hours.
• Coat in seasoned flour, to dry the food. Dip in beaten egg, then
breadcrumbs, repeat till fully coated, press well, then shake off
any excess.
• Fresh breadcrumbs give a rough appearance. Make dry
breadcrumbs or raspings by baking scraps of bread till golden,
then crush or process to a fine crumb.