Working with hot oil can be daunting, but if you follow our top tips for deep-frying safely, you can avoid accidents in the kitchen.
While deep-fried food is always popular, cooking using this method leaves a margin for error that can be disastrous. By following a few simple rules, you can deep-fry safely and confidently.
- Use oil with a high smoke point. This is the temperature an oil can be heated to before it smokes and burns. Saturated and monounsaturated oils are the most stable for frying. Oils that are rich in polyphenols or antioxidants are also easier to work with, because they appear to become less damaged at high temperatures – these include olive oil and rapeseed oil.
- Check the temperature of your oil. 180C for moderate and 200C for high. Avoid heating the oil any higher than this. If you don’t have a thermometer, test the oil with a cube of bread. It should brown in 30-40 seconds when the oil is at a moderate heat.
- Never put wet food in the fryer. Excess liquid will cause the oil to splutter which can cause injuries. Particularly wet foods should be patted dry with kitchen paper before frying.
- To dispose of the oil safely, leave to cool completely, pour into a jug, then back into its original bottle. Never pour the oil down the sink, unless you want blocked pipes!