Monday, December 19, 2011

How to Cook Frozen Vegetables Without the Oil Splattering

The same properties that create food's golden-brown color also prompt splattering.

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Moisture creates the steam that causes oil to splatter during cooking. Although any food will create steam when placed in oil – moisture leaving the surface of food is responsible for the golden-brown color and crisp texture attained during deep frying – you can keep splatter contained in the cooking vessel with the proper technique and equipment, such as splatter guards and spiders. Splatter guards are inexpensive wire-mesh screens that fit over pans, catching oil and preventing its escape. Spiders are oval- or square-shaped wire-mesh utensils that facilitate placing food in and retrieving it from oil.

Related Searches:Difficulty:EasyInstructions Things You'll Need1 deep, 5-quart cast-iron skilletPeanut oilCandy thermometerWire-mesh spider2 platesPaper towels1 splatter guard, 14-inch diameterSuggest Edits1

Fill a deep, 5-quart cast-iron skillet with 3 inches of peanut oil and attach a candy thermometer to it. Place it over medium-high heat.


Heat the peanut oil until it reaches 375 degrees Fahrenheit. Adjust the heat as needed to maintain 375 degrees Fahrenheit.


Remove the frozen vegetables from the freezer and place them on the wire-mesh spider. Carefully lower the spider in the oil and place the vegetables. Remove the spider and place it on a plate lined with paper towels to drain.


Position a splatter guard on the skillet. Fry the vegetables until golden brown, approximately three minutes.


Remove the vegetables from the oil with the spider. Place them on a plate lined with paper towels to drain. Allow the oil to return to 375 degrees Fahrenheit before adding more vegetables.


If frying in a different sized pan than the 12-inch diameter cast-iron listed above, use a splatter guard 2 inches larger than its diameter.


Always leave frozen food in the freezer until the point of frying for best results.

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