{"id":19470,"date":"2020-09-25T18:02:51","date_gmt":"2020-09-25T22:02:51","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=19470"},"modified":"2020-09-25T18:02:51","modified_gmt":"2020-09-25T22:02:51","slug":"deep-frying","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=19470","title":{"rendered":"Deep frying?"},"content":{"rendered":"
\n

\"\"<\/p>\n

For many years, I avoided deep-frying. The first reason was that it’s messy. The second is that it’s not regarded as healthy.<\/p>\n

Then again …<\/p>\n

When I measure the oil before and after frying, I find that surprisingly little oil is lost — certainly less than a stir-fry, which is regarded as healthy. Also, I have been eating a lot of tofu during the past few months. Tofu loves to be gently browned in a deep pot of oil. I think I have decided to embrace deep-frying.<\/p>\n

To manage the mess, some kind of system helps. I use a very deep, very heavy, copper Windsor pot, 9.5 inches wide at the top. A slotted spoon serves to move things in and out. Afterwards, I let the oil cool, then pour it through a funnel and wire-mesh filter into a glass bottle. I re-use the oil, and I keep it in the refrigerator, because I suspect that liquids and particles that remain in the oil even after filtering probably ought to be refrigerated. Recipes for deep-frying suggest a temperature of 340 degrees Fahrenheit or somewhat higher. But I find that 320F is fine, as long as you’re cooking smallish amounts of food from room temperature and thus don’t cool down the oil too much. I use peanut oil.<\/p>\n

I want to do more experiments with deep-frying fish — a Southern American favorite. I keep my fish oil separate, also in the refrigerator. I have never had, or even heard of, deep-fried salmon. But I’m going to try that soon.<\/p>\n

The tofu in the photo is sauced with a kind of Korean sauce. It’s honey, some ketchup, pepper paste, miso paste, and a touch of vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":"

For many years, I avoided deep-frying. The first reason was that it’s messy. The second is that it’s not regarded as healthy. Then again … When I measure the oil before and after frying, I find that surprisingly little oil is lost — certainly less than a stir-fry, which is regarded as healthy. Also, I … Continue reading “Deep frying?”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-19470","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19470"}],"version-history":[{"count":8,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19470\/revisions"}],"predecessor-version":[{"id":19479,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19470\/revisions\/19479"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}