Don’t Fear the Fat!
A hot wok of oil is nothing to be trifled with, but just like a
pit bull, it can sense fear. Timid novice fryers often decide
to keep their hands a safe distance from the oil by dropping
the food into it from a height. The food ends up splashing
hot oil out of the wok, and onto their skin and clothes,
making them even more scared the next time. The goal
when adding food to a fryer should be to minimize
splashing. You do this by bringing your hand (or tongs, if
you’re using them) as close to the surface of the oil as
possible before dropping in the food. For small pieces of
food, a couple inches or less, this means getting your fingers
to about an inch of above the oil as you add each one. For
larger pieces—a whole fish fillet, say—it means dipping in
one end and then gently lowering the fillet into the oil until
only the last inch sticks out before dropping it. Lowering
nandana
(Nandana)
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