Hey guysss.....
while we most people in this sub forum love eating and cooking~ cooking in a kitchen....there's heat..electrical appliances etc, and its important we keep safe and acknowledge alot of hazards!
Ok...i dont even know i rambled up there ^^ but the other day.....i set my bf's kitchen on fire...i was really shaken from everything, i couldnt speak after it and i burnt half of my arm....but im better now and have learned my lesson.
It all started when i left a oil of pot unsupervised! i covered it with a lid and i had no idea with would turn out like that.........it was terrible with what happened after that, but im so lucky that it wasnt anything huge like the whole kitchen is dead....it can be recovered with some scrubbing and paint >__<;;;;
but yeah, it was my first time attempting to fry something....and it totally went wrong! I wonder if anyone can give me the steps to fry something with either a pot, wok etcetc....? i just have no clue and i really dont want something like that to ever happen again! I know the big big thing is to not cover a pot of burning hot with a lid....since it will overheat and NEVER EVER leave the cooker cooking something UNSUPERVISED! and i forgot to turn the cooker to medium temp >< blahh....but i still dont know how to fry food.....and i hope to try again and get over my phobia now >__< the event just totally shook me!
thanks!
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Frying Food....
#1
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Posted 25 July 2009 - 10:04 AM
#2
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Posted 25 July 2009 - 10:34 AM
Oh no that's horrible! I'm glad you are all better and the damage was minimal!
Yes, I would have to say you have learned the major lessons being to NEVER leave things unattended in cooking anything. Especially when you leave a flame on high like that, it is quite dangerous.
Hmmm I'm not an expert fryer but I will say what I personally know.
Test the oil before putting an object in, if the oil is not hot enough it will take longer to fry and the food will retain the oil making it VERY greasy and gross. You can test it by putting a wooden chopstick inside and seeing if small bubbles form around it, or you can toss something small to see if it fries up. Bubbles are key! Just remember to remove it because it will burn later.
Something handy to use is a basket ladle (don't know official term) to scoop things from the fryer makes it faster, and having a plate lined with paper towels beside you to let it drain on. Especially with frying it must not be left unattended because things fry very quickly, must be removed just as quickly, and have to be replaced with more things to fry. It is an assembly line process if you will.
Things may puff or crisp, when it reaches a nice rich, golden color it tends to be done, brown meaning a little overly fried. Try to turn things often to get an even color.
When disposing of oil you are not supposed to throw it in the trash and especially not dump it down the sink because it will clog your drain. What I do is keep an empty spaghetti jar by the stove and dump all of my used oils (when they have cooled) in there. When it's full you put the lid on and throw it in the trash.
I can't think of anything else but I hope that helps! There are also thermometers out there for frying but the chopstick trick works for me. Just remember to not keep it on high and don't fill the pot all the way with oil, just enough so that the item can be submerged.
Something to invest in might be a large, circular mesh disc (I don't know what it's called, but that's my description of it). My aunt puts it atop the pan when frying so the bits of oil that jump out won't hit you as much. Very handy!
Yes, I would have to say you have learned the major lessons being to NEVER leave things unattended in cooking anything. Especially when you leave a flame on high like that, it is quite dangerous.
Hmmm I'm not an expert fryer but I will say what I personally know.
Test the oil before putting an object in, if the oil is not hot enough it will take longer to fry and the food will retain the oil making it VERY greasy and gross. You can test it by putting a wooden chopstick inside and seeing if small bubbles form around it, or you can toss something small to see if it fries up. Bubbles are key! Just remember to remove it because it will burn later.
Something handy to use is a basket ladle (don't know official term) to scoop things from the fryer makes it faster, and having a plate lined with paper towels beside you to let it drain on. Especially with frying it must not be left unattended because things fry very quickly, must be removed just as quickly, and have to be replaced with more things to fry. It is an assembly line process if you will.
Things may puff or crisp, when it reaches a nice rich, golden color it tends to be done, brown meaning a little overly fried. Try to turn things often to get an even color.
When disposing of oil you are not supposed to throw it in the trash and especially not dump it down the sink because it will clog your drain. What I do is keep an empty spaghetti jar by the stove and dump all of my used oils (when they have cooled) in there. When it's full you put the lid on and throw it in the trash.
I can't think of anything else but I hope that helps! There are also thermometers out there for frying but the chopstick trick works for me. Just remember to not keep it on high and don't fill the pot all the way with oil, just enough so that the item can be submerged.
Something to invest in might be a large, circular mesh disc (I don't know what it's called, but that's my description of it). My aunt puts it atop the pan when frying so the bits of oil that jump out won't hit you as much. Very handy!
#3
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Posted 25 July 2009 - 01:49 PM
I'm glad that you're safe and that you are trying to fry food again 
Lesson learned, so time to cook
The previous post pretty much explained everything. I set my stove to med - med/high heat when I am frying food. You shouldn't set the stove to high as the oil will just heat up too much and everything you put in there will burn immediately >_< Some people use a candy thermometer to check the temp of the oil, but I just like to use the same wooden chopstick/spatula trick.
If you are afraid of the oil popping and splattering onto your skin, you can get those arm guards (they just look like cut off long shirt sleeves)
Lesson learned, so time to cookThe previous post pretty much explained everything. I set my stove to med - med/high heat when I am frying food. You shouldn't set the stove to high as the oil will just heat up too much and everything you put in there will burn immediately >_< Some people use a candy thermometer to check the temp of the oil, but I just like to use the same wooden chopstick/spatula trick.
If you are afraid of the oil popping and splattering onto your skin, you can get those arm guards (they just look like cut off long shirt sleeves)
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#4
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Posted 25 July 2009 - 02:04 PM
I hope you used the correct oil. Cooking can be fun, dont let this experience shake you. There are several different types of oil, make sure you have an oil with a really high "smoking point" which means it can stand up to higher temperatures. It would also help if you get a thermometer.
Most recipes call for the oil to be 375 degrees F at most or lower, and make sure you test a tiny batch before frying a lot.
Another good tool for frying is using a "spider." A spider is that netted spoon thing that scoops out your deliciousness after it's done cooking.
http://ecx.images-amazon.com/images/I/31xZ...L500_AA280_.jpg
But I guess the biggest key is doing a test batch first, because if the temp is too low then you'll get super greasy foods, and if it's too high then it won't be thoroughly cooked in the inside before burning the outside. : )
Most recipes call for the oil to be 375 degrees F at most or lower, and make sure you test a tiny batch before frying a lot.
Another good tool for frying is using a "spider." A spider is that netted spoon thing that scoops out your deliciousness after it's done cooking.
http://ecx.images-amazon.com/images/I/31xZ...L500_AA280_.jpg
But I guess the biggest key is doing a test batch first, because if the temp is too low then you'll get super greasy foods, and if it's too high then it won't be thoroughly cooked in the inside before burning the outside. : )
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#5
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Posted 25 July 2009 - 04:01 PM
QUOTE (Tennyo @ Jul 25 2009, 07:34 PM) <{POST_SNAPBACK}>
Oh no that's horrible! I'm glad you are all better and the damage was minimal!
Yes, I would have to say you have learned the major lessons being to NEVER leave things unattended in cooking anything. Especially when you leave a flame on high like that, it is quite dangerous.
Hmmm I'm not an expert fryer but I will say what I personally know.
Test the oil before putting an object in, if the oil is not hot enough it will take longer to fry and the food will retain the oil making it VERY greasy and gross. You can test it by putting a wooden chopstick inside and seeing if small bubbles form around it, or you can toss something small to see if it fries up. Bubbles are key! Just remember to remove it because it will burn later.
Something handy to use is a basket ladle (don't know official term) to scoop things from the fryer makes it faster, and having a plate lined with paper towels beside you to let it drain on. Especially with frying it must not be left unattended because things fry very quickly, must be removed just as quickly, and have to be replaced with more things to fry. It is an assembly line process if you will.
Things may puff or crisp, when it reaches a nice rich, golden color it tends to be done, brown meaning a little overly fried. Try to turn things often to get an even color.
When disposing of oil you are not supposed to throw it in the trash and especially not dump it down the sink because it will clog your drain. What I do is keep an empty spaghetti jar by the stove and dump all of my used oils (when they have cooled) in there. When it's full you put the lid on and throw it in the trash.
I can't think of anything else but I hope that helps! There are also thermometers out there for frying but the chopstick trick works for me. Just remember to not keep it on high and don't fill the pot all the way with oil, just enough so that the item can be submerged.
Something to invest in might be a large, circular mesh disc (I don't know what it's called, but that's my description of it). My aunt puts it atop the pan when frying so the bits of oil that jump out won't hit you as much. Very handy!
Yes, I would have to say you have learned the major lessons being to NEVER leave things unattended in cooking anything. Especially when you leave a flame on high like that, it is quite dangerous.
Hmmm I'm not an expert fryer but I will say what I personally know.
Test the oil before putting an object in, if the oil is not hot enough it will take longer to fry and the food will retain the oil making it VERY greasy and gross. You can test it by putting a wooden chopstick inside and seeing if small bubbles form around it, or you can toss something small to see if it fries up. Bubbles are key! Just remember to remove it because it will burn later.
Something handy to use is a basket ladle (don't know official term) to scoop things from the fryer makes it faster, and having a plate lined with paper towels beside you to let it drain on. Especially with frying it must not be left unattended because things fry very quickly, must be removed just as quickly, and have to be replaced with more things to fry. It is an assembly line process if you will.
Things may puff or crisp, when it reaches a nice rich, golden color it tends to be done, brown meaning a little overly fried. Try to turn things often to get an even color.
When disposing of oil you are not supposed to throw it in the trash and especially not dump it down the sink because it will clog your drain. What I do is keep an empty spaghetti jar by the stove and dump all of my used oils (when they have cooled) in there. When it's full you put the lid on and throw it in the trash.
I can't think of anything else but I hope that helps! There are also thermometers out there for frying but the chopstick trick works for me. Just remember to not keep it on high and don't fill the pot all the way with oil, just enough so that the item can be submerged.
Something to invest in might be a large, circular mesh disc (I don't know what it's called, but that's my description of it). My aunt puts it atop the pan when frying so the bits of oil that jump out won't hit you as much. Very handy!
ahh, thank you!
So i really shouldn't put the cooker on the highest temp right? Ahh i am so stupid >< haha..
Thank you so so much for the tips! I hope i can get the confidence of frying things back! I just have a fear of while cooking the pot will go into flames right infront of me again
QUOTE (justwildbeat @ Jul 25 2009, 10:49 PM) <{POST_SNAPBACK}>
I'm glad that you're safe and that you are trying to fry food again Lesson learned, so time to cook
The previous post pretty much explained everything. I set my stove to med - med/high heat when I am frying food. You shouldn't set the stove to high as the oil will just heat up too much and everything you put in there will burn immediately >_< Some people use a candy thermometer to check the temp of the oil, but I just like to use the same wooden chopstick/spatula trick.
If you are afraid of the oil popping and splattering onto your skin, you can get those arm guards (they just look like cut off long shirt sleeves)
Lesson learned, so time to cookThe previous post pretty much explained everything. I set my stove to med - med/high heat when I am frying food. You shouldn't set the stove to high as the oil will just heat up too much and everything you put in there will burn immediately >_< Some people use a candy thermometer to check the temp of the oil, but I just like to use the same wooden chopstick/spatula trick.
If you are afraid of the oil popping and splattering onto your skin, you can get those arm guards (they just look like cut off long shirt sleeves)
thank you
yes yes, i hope i will get over my cooking fear now for frying!!! So when you fry you never would put a lid on the pot of oil right? Do you usually use a pot or pan? or maybe even a wok?QUOTE (Pho4Ever @ Jul 25 2009, 11:04 PM) <{POST_SNAPBACK}>
I hope you used the correct oil. Cooking can be fun, dont let this experience shake you. There are several different types of oil, make sure you have an oil with a really high "smoking point" which means it can stand up to higher temperatures. It would also help if you get a thermometer.
Most recipes call for the oil to be 375 degrees F at most or lower, and make sure you test a tiny batch before frying a lot.
Another good tool for frying is using a "spider." A spider is that netted spoon thing that scoops out your deliciousness after it's done cooking.
http://ecx.images-amazon.com/images/I/31xZ...L500_AA280_.jpg
But I guess the biggest key is doing a test batch first, because if the temp is too low then you'll get super greasy foods, and if it's too high then it won't be thoroughly cooked in the inside before burning the outside. : )
Most recipes call for the oil to be 375 degrees F at most or lower, and make sure you test a tiny batch before frying a lot.
Another good tool for frying is using a "spider." A spider is that netted spoon thing that scoops out your deliciousness after it's done cooking.
http://ecx.images-amazon.com/images/I/31xZ...L500_AA280_.jpg
But I guess the biggest key is doing a test batch first, because if the temp is too low then you'll get super greasy foods, and if it's too high then it won't be thoroughly cooked in the inside before burning the outside. : )
Ahh may i ask which oils are the best to use in frying? ><
I used vegetable oil im sure since i didnt want to waste my olive oil somehow =X
Thank you
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