Process of Deep-frying, Stir frying and Barbecuing


Deep-frying is a cooking F method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan 7 industrially, a pressure fryer
Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, food is cooked extremely fast.

High quality in a deep-fried food is characterized by the following:

1.Minimal fat absorption
2.Minimal moisture loss /not overcooked.

3.Attractive golden color.

4.Crisp surface or coating.

5.No off-flavors caused by the frying fat.

Many foods are dipped in a breading or batter before frying.

This forms a protective coating between food and fat and helps give the product crispness, color, and flavor.

The quality of the breading or batter affects the quality of the finished product

Guideline for the deep frying:

1.The excessive greasiness usually caused by frying at too low a temperature. Fry foods at 350%- 375 F (175°-190°C).

2.Don't overload the baskets. Doing so greatly lowers the temperature.

3.Use good-quality fat.

4.Discard old fat and replace 15-20% with fresh fat after each daily use. This extends frying life. Old fat loses frying ability, browns excessively and causes off-flavors.

5.Avoid frying strong- and mild-flavored foods in the same fat. French fries should not taste like fried fish.

6.Fry as close to service as possible. Do not leave foods in the basket above the fry kettle, and do not hold under heat lamps for more than a few minutes. The foods' moisture quickly makes the breading or coating soggy.

Protect fat from its enemies:

1. HEAT: Turn the fryer off or to a lower holding temperature (200%-250'F/95%-120°C) when not in use.
2.Oxygen: Covered fat between services and minimize fat exposure to an air when filtering.

3. Food particles: Shake loose crumbs off breaded items before placing over the fat. Skim and strain the fat frequently.

4.Salt: Never salt foods over the fat.

5.Detergent: Rinse baskets and kettle well after cleaning.

6.Water: Dry foods before frying. Dry baskets and kettle thoroughly after cleaning. Keep liquids away from the fryer to prevent accidental spills.

Stir Frying

Stir frying mean to cook quickly in a small amount of fat by tossing cut up foods with spatulas.
Although true Chinese stir-frying is done in a round-bottomed pan, called a wok. set over a special burner, you can use the same technique with a standard sauté pan.

In general, there is 13 basic steps in stir frying method.

1.Heat a wok or sauté pan over high heat until very hot.

2.Add a small quantity oil and let it heat.

3.Add seasonings for flavoring the oil: salt, garlic, ginger root, scallions. 

4.If meat, poultry, or seafood items are part of the dish, add them at this point. Do not overload the pan. Leave the food pieces untouched for a few moments so they begin to brown properly. Then stir and toss them with a spatula so they sear and cook evenly.

5.If any liquid seasoning for the meat is used, add it now, but only in small continues to fry and does not start to simmer or stew.

6.Remove the meat from the pan or leave it in, depending on the recipe. If a small quantity of quick-cooking vegetables is used, the meat can sometimes be left in the par and the vegetables
Cooked with it. Otherwise, remove the meat when it is almost done and keep it on the side while cooking the vegetables.

7.Repeat steps 2 and 3 if necessary.

8.Add the vegetables to the pan and stir-fry. If more than one vegetable is used, add the longer- Cooking ones first and the quicker-cooking as the last.

9.Some dishes are dry-fried, meaning prepared without liquid or sauce. In this case, simply return the meat item, if any, to the pan to reheat with the vegetables, then serve. Otherwise, proceed to the next step.

10. Add liquid ingredients, such as stock or water, and continue to cook and stir until the vegetables
11. Add the meat item, which was removed in step 6, to the pan to reheat. are almost cooked.

12. Optional but widely used step: Add a mixture of corn starch and water to the pan and cook.

13. Serve immediately.

Here are some tips to remember when stir frying:

1. Pay attention to your vegetables before tossing them into the pan. Cook thicker and harder vegetables first, since they take longer, for example, tomatoes or thin slices of garlic will burn while sturdy carrots and broccoli are taking their time getting tender.

2.The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however.

3.Always serve the stir-fried dish immediately. The bite sized pieces cool down quickly.


Most barbecuing nowadays is done in specially designed smoke ovens or cookers. In principle, these units work like regular ovens, except they also have a device that heats small pieces of hardwood to produce smoke. The differences between Barbecuing and Grilling are the cooking time and the type of heat used.

Grilling is done quickly over moderate-to-high direct heat with little smoke, while Barbecuing is done slowly over low indirect heat and the food is flavored by the smoking process.
Cooking temperatures are kept low. between 107'C and 121'C (225Y and 250r). This is an ideal temperature range for cooking tougher cuts of meat, such as beef brisket and pork shoulder, to tenderness over a period of hours.