I have noticed that many people like to deep fired their meat. For most deep fried food, we will like to cook till the skin is crispy and yet it is not oily. Some still do not how this is being done. I will like to share a little of what I know.

The easiest method of getting almost perfect result to to double fried the meat.

The first frying, after all the marinating and coating process is to fried your meat at medium or low flame. Fried till meat are nearly cook, then removed meat.

Turn flame to maximum, wait till oil is hot, returned the meat for a 5-10 seconds fried and remove meat. This process will force out all excess oil and you will have a less oily and crispieer skin.

Always remember that continous deep fried in low flame will cause your meat to retain the oil, thus making food oilier, less favorable and less healthier.

For fish dishes, because of the fact that it cook faster, you can do it in one deep fry process.

Quoting from [rgs_frankyeo]:

I have noticed that many people like to deep fired their meat. For most deep fried food, we will like to cook till the skin is crispy and yet it is not oily. Some still do not how this is being done. I will like to share a little of what I know.

The easiest method of getting almost perfect result to to double fried the meat.

The first frying, after all the marinating and coating process is to fried your meat at medium or low flame. Fried till meat are nearly cook, then removed meat.

Turn flame to maximum, wait till oil is hot, returned the meat for a 5-10 seconds fried and remove meat. This process will force out all excess oil and you will have a less oily and crispieer skin.

Always remember that continous deep fried in low flame will cause your meat to retain the oil, thus making food oilier, less favorable and less healthier.

For fish dishes, because of the fact that it cook faster, you can do it in one deep fry process.

 

Quoting from [Joyce Tam]:

Quoting from [rgs_frankyeo]:

I have noticed that many people like to deep fired their meat. For most deep fried food, we will like to cook till the skin is crispy and yet it is not oily. Some still do not how this is being done. I will like to share a little of what I know.

The easiest method of getting almost perfect result to to double fried the meat.

The first frying, after all the marinating and coating process is to fried your meat at medium or low flame. Fried till meat are nearly cook, then removed meat.

Turn flame to maximum, wait till oil is hot, returned the meat for a 5-10 seconds fried and remove meat. This process will force out all excess oil and you will have a less oily and crispieer skin.

Always remember that continous deep fried in low flame will cause your meat to retain the oil, thus making food oilier, less favorable and less healthier.

For fish dishes, because of the fact that it cook faster, you can do it in one deep fry process.

 

Well,  it is a new article here. But I don't think it is healthy to eat much fried food. Anyway, thanks for your sharing.

Yes I agree full heartedly that it is not healthy. My aim is actually to lower the risk because there are too many people who love deep fried food and will never give it up.

My method, if time correctly will cut the amount of oil and also prevent over cooking which will actually destroyed the nutrients in the food.

Quoting from [rgs_frankyeo]:

I have noticed that many people like to deep fired their meat. For most deep fried food, we will like to cook till the skin is crispy and yet it is not oily. Some still do not how this is being done. I will like to share a little of what I know.

The easiest method of getting almost perfect result to to double fried the meat.

The first frying, after all the marinating and coating process is to fried your meat at medium or low flame. Fried till meat are nearly cook, then removed meat.

Turn flame to maximum, wait till oil is hot, returned the meat for a 5-10 seconds fried and remove meat. This process will force out all excess oil and you will have a less oily and crispieer skin.

Always remember that continous deep fried in low flame will cause your meat to retain the oil, thus making food oilier, less favorable and less healthier.

For fish dishes, because of the fact that it cook faster, you can do it in one deep fry process.

 

Dear Frank,

My experiences to share with you and the members here to release more oil from the pork meat before your deep fry it. How?

You need to boil the pork , those with the fat between the skin and the meat , (no need for the pure meat) till the water is boiling. Stop the fire and wash immediately with cold water or tape water. Dry the meat and put it into the pan for deep fry by medium to low flame. Of course your have to marinate the meat before your cook.

Please try and share your testing with us if okay or not, we can discuss further here.

Aha! Now we are getting somewhere - an in-depth discussion about how to properly deep-fry pork! And I'm not being sarcastic!

The thing is that many times people talk about something without really knowing the underlying scientifical basics. But you two guys are quite scientifically minded, so this should produce something useful.

Waiting for the outcome!

Quoting from [germex]:

Aha! Now we are getting somewhere - an in-depth discussion about how to properly deep-fry pork! And I'm not being sarcastic!

The thing is that many times people talk about something without really knowing the underlying scientifical basics. But you two guys are quite scientifically minded, so this should produce something useful.

Waiting for the outcome! [em3

One more to share with you:

In the old day, some Cantonese deep fired the pork fat in the wok till those oil release and leave the tissue almost empty and dry it up , then mixed with sugar or just eat as it is, Very good smell and caused no fat to the body. Why? The secret is you need to drink some cups of dark Chinese tea. (again the tea!)

Another deep fry story!

Deep fried pork with sugar? Now that sounds weird to me! But then again, some people like potato pancakes with marmelade (a somewhat similar combination), while I prefer it with sour cream (or natural yogurt) and chopped chives. Evidently it's a matter of taste.

Though that "tea" subject doesn't leave me alone...

Quoting from [germex]:

Deep fried pork with sugar? Now that sounds weird to me! But then again, some people like potato pancakes with marmelade (a somewhat similar combination), while I prefer it with sour cream (or natural yogurt) and chopped chives. Evidently it's a matter of taste.

Though that "tea" subject doesn't leave me alone...

Actually what Leo, the sunny lion means is to deep fry the pork's fat. Normally we chinese like to remove the fat of pork and deep fry it to obtain the lard. This fat oil is sometime used for deep frying food.

As for the deep fried pork fat, the oil has been drained and it is fried to a crispiness. This is consider a delicacy to many of us chinese. This deep fried fat is sometime added to noodles to increase its favor. Some people like Leosun suggest will dipped it in sugar. The tea part is actually to wash down the whatever little oil remnant left in the deep fried fat and it also help in digestion etc.

And a suggestion to Leosun, to cook the pork in water first before you fried is a very healthy way to consume pork, but it has it disadvantage. If pork is first water boil, it will sealed the pork surface and when you marinate it, the marinating ingredient used will not penetrate deeper into the prok, thus the taste will not be so good. It is a matter of which you chose to sacrifice.

My posting is mainly for meat with a outer coat of flour or bread crump. The deep frying of this will remove the oil (not from the meat) which is use for frying and also to make it more crispy (the finished product). If not enough heat is applied, the oil used for cooking will be retained in the meat, or rather the coating.

I should have clarify. My apology.

Quoting from [rgs_frankyeo]:

I have noticed that many people like to deep fired their meat. For most deep fried food, we will like to cook till the skin is crispy and yet it is not oily. Some still do not how this is being done. I will like to share a little of what I know.

The easiest method of getting almost perfect result to to double fried the meat.

The first frying, after all the marinating and coating process is to fried your meat at medium or low flame. Fried till meat are nearly cook, then removed meat.

Turn flame to maximum, wait till oil is hot, returned the meat for a 5-10 seconds fried and remove meat. This process will force out all excess oil and you will have a less oily and crispieer skin.

Always remember that continous deep fried in low flame will cause your meat to retain the oil, thus making food oilier, less favorable and less healthier.

For fish dishes, because of the fact that it cook faster, you can do it in one deep fry process.

 

thanks for your sharing