Achieve restaurant quality in your own kitchen
Many dishes taste better deep-fried, but you only really get them in restaurants because deep-frying at home is a hassle. Restaurants invest in large equipment that can cost thousands and thousands of euros. These appliances are temperature-controlled, which ensures crispy results every time.
How hot should the oil be for deep frying?
The temperature of the oil is crucial when deep-frying. The food will absorb a lot of oil if it is too cold. This problem makes the food more oily and gives you a soggy result. However, it is equally important that the oil is not too hot. If the oil is too hot, you risk food that will burn on the outside before it is cooked in the centre.
Between 160 °C – 200 °C is great
When deep frying, the temperature should be between 160 ºC – 200 ºC – depending on what you are frying. The temperature should be kept as stable as possible for the best result. Ztove works really well when deep frying, even better than the traditional deep fryer.
The traditional deep fryer, which has to be plugged in, provides 2 KW of power (can vary). When you use a pot on Ztove you get 3.5 KW. This fact means that the temperature can be stabilized much quicker. Then from 30 ºC to 40 ºC, you add the food, so it is essential that the temperature quickly gets back to where it was before the food was added. In fact, the value of the high power is so great that with Ztove, you can deep fry frozen fries from cold oil and still get the same crispy result you are used to. The high power helps to ensure a crispier result, it allows you to add more food to the oil at once, and the food gets cooked faster.
Which oil should I use for deep frying?
Vegetable oils that have a high smoke point are best for deep-frying. We are talking about refined sunflower oil, peanut oil and canola oil – canola oil is particularly suitable. You can also find mixed oils that are suitable for deep frying.
In general, we recommend that you use good quality oil. It may be more expensive, but it can be reused up to 10 times if you store it properly and strain out food debris when you pour it into a container. The only “problem” is that the oil takes on a small amount of flavor from the food you first cooked in it.