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7 Mistakes You Should Never Make With Fried Food

Gourmandize Logo Gourmandize | Slide 1 of 7: <p>Equip yourself with a deep-fry thermometer. Frying food at the correct temperature is crucial, as it ensures the breading won't fall apart, leaving you with that perfect golden crust. If the oil temperature is too low, it will stick to the breading rather than frying and making it crispy. The result? Soft, mushy food swimming in oil. On the other hand, if the temperature is too high, you'll crisp up the surface too quickly, leaving the inside raw. So how do you know if the temperature is right? When you see small bubbles rippling on the surface. The bubbles come from steam escaping in the foods you're frying, which eliminates excess moisture. Don't reduce the heat for fear of burning the food: you want the temperature to remain stable and as close to 350° F as possible.</p>

Frying at the wrong temperature

Equip yourself with a deep-fry thermometer. Frying food at the correct temperature is crucial, as it ensures the breading won't fall apart, leaving you with that perfect golden crust. If the oil temperature is too low, it will stick to the breading rather than frying and making it crispy. The result? Soft, mushy food swimming in oil. On the other hand, if the temperature is too high, you'll crisp up the surface too quickly, leaving the inside raw. So how do you know if the temperature is right? When you see small bubbles rippling on the surface. The bubbles come from steam escaping in the foods you're frying, which eliminates excess moisture. Don't reduce the heat for fear of burning the food: you want the temperature to remain stable and as close to 350° F as possible.

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