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.

2

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

3

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.

4

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

5

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.

6

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.

7

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

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