Heat
How to deep-fry safely
Cook food fully under hot oil so it turns crisp all over.
Step by step
- Use a heavy, deep pot and fill it no more than halfway with a neutral oil.
- Clip on a thermometer and heat the oil to the recipe's temperature, usually 350 to 375°F.
- Pat the food dry, then lower a few pieces in with a spider or slotted spoon, away from you.
- Fry in small batches, letting the oil come back to temperature between them.
- Lift out and drain on a rack set over a sheet pan.
How you know it's done
The food floats, the bubbles slow down and it is deep golden and crisp. Check meat with a thermometer.
Common mistakes
- Guessing the oil temperature: too cool makes it greasy, too hot burns the outside before the inside cooks.
- Adding too much at once, which drops the temperature and can overflow.
Simmerbee recipes that use it (1)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I deep fry?”