Fried food is known for its irresistible aroma and crispy texture that tantalizes the taste buds. However, the most challenging part of frying is achieving a quick and long-lasting crispiness without the hassle of hot oil splatters.
Squeezing fresh lime into the frying pan can be an effective trick when it comes to frying. Experienced chefs and home cooks often squeeze lime into the hot oil to help their fried dishes become crispier and maintain their crispiness for longer.
Here are some ways to use lime in frying:
– Slice a few lime wedges and drop them into the hot oil. Use a pair of chopsticks to stir the lime slices around the pan, avoiding any sharp objects that may scratch the pan.
– Squeeze a few drops of lime juice into the hot oil before adding the ingredients to be fried.
Why does lime work well for frying?
Limes have acidic properties and create a light and fluffy texture. They also act as a natural leavening agent when there is no modern-day yeast or baking powder available. As a result, adding lime to the frying pan helps the fried dish become crispy and fluffy, especially for starchy items like spring rolls and deep-fried cakes.
Adding lime to the hot oil also saves frying time, prevents the food from becoming soggy, and helps maintain its crispiness for longer. This is particularly beneficial for fried dishes with starch, such as fried cakes, spring rolls, and puffed rice noodles. Adding lime to the frying pan ensures that the food becomes fluffy, visually appealing, and less prone to becoming greasy. Rest assured that adding lime to the hot oil does not make the dish taste bitter; it also helps prevent oil splatters.
Add a little flour to the hot oil
Adding a small amount of flour, such as wheat flour, cornstarch, or tempura flour, to the hot oil also serves the same purpose as lime juice. The flour makes frying easier and prevents the oil from splattering. It also helps the food become crisper.
Note that you only need to use a small amount of flour. Sprinkling flour into the hot oil helps the flour absorb any excess moisture from the ingredients, preventing oil splatters and protecting your hands from burns. The presence of starch in the frying pan also enhances the crispiness and aroma of the dish.
Add a few salt crystals to the oil
You can also add a few salt crystals to the hot oil to make frying easier and reduce oil splatters.
Rub a few ginger slices on the pan
Another method is to slice a few pieces of ginger and rub them around the pan before frying. This helps make frying easier.
Place a banana leaf on the bottom of the pan
You can line the bottom of the pan with a banana leaf before adding the ingredients to be fried. The banana leaf helps prevent sticking, allowing you to fry everything without any worries, especially if you have a non-stick pan. This method also prevents oil splatters.
In addition to these techniques, here are a couple more tips to achieve crispy and delicious fried food:
Always dry the pan before adding oil
Pouring oil into a wet pan will result in more oil splatters. Therefore, make sure to dry the pan and heat it up before adding the oil. However, be careful not to let the pan smoke, as this can cause the oil to burn.
Wait for the oil to heat up before frying and avoid overheating
The oil’s temperature is crucial. If it’s too hot, it will cause the food to burn, while if it’s not hot enough, the food will absorb more oil and become greasy. To test the oil’s temperature, dip a pair of chopsticks into the oil; if bubbles form around the chopsticks, it’s ready. Do not let the oil smoke.
If the ingredients have been in the freezer, make sure they are fully thawed before frying to avoid the outer layer cooking faster than the inside, which can lead to the food breaking apart and becoming soggy. If the ingredients are particularly moist, pat them dry before frying.
Some dishes can benefit from double frying, such as fried spring rolls, tofu, and fried fish.
Once the food is fried, place it on absorbent paper or a perforated tray to drain the excess oil.
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