“Broasting” is a registered term for deep frying in a pressure-cooker called a Broaster, made by the Broaster company of Beloit, Wisconsin, founded in 1954. Broasting can only be done commercially, because the company does not sell the equipment to consumers. The Broasting process, in which users of the equipment are trained, also includes a…
Deep-Fried Foods
Chip Pans
A chip pan is a deep pot used to fry chips (aka “French Fries” in America) in hot oil on stove-top burners. They are now actively recommended against by all food and home safety authorities because they are a frequent cause of household fires, and injuries.
Deep-Fat Fryers
Deep-fat fryers are cooking vessels designed for the frying of foods in several inches or more of hot oil. Food safety experts now advise against stove-top ones and recommend instead electric ones that have safety cut-offs.
Deep-Fried Cheese Curds
Deep-fried cheese curds are cheese curds that are either battered or breaded, then deep-fried. Some cooks do beer-batter crusts on them. They just need deep-frying for a minute or less. Breaded ones can be broiled or grilled instead (turn several times to ensure even browning.) They are often served with a dip, such as ranch…
Deep-Fried Mars Bars
Deep-Fried Mars Bars are battered and fried chocolate bars. The chocolate bars used are Mars Bars — caramel and nougat covered in chocolate. The batter used is the same batter as is used for fish and chips. The caramel and chocolate melts; the batter holds it together. The fat used for the deep-frying is usually…
Deep-Fried Pickles
Deep-Fried Pickles are pickles, usually cucumber ones, which are either breaded or battered, then deep-fried, and served hot, usually with a dipping sauce such as Ranch Dressing. Any style of pickle can be used, whether sweet or sour, but the default pickle used is a Dill Pickle. The pickles can be deep-fried whole, but they…
Deep-Fried Pizza
Deep-Fried Pizza is pizza which is deep-fried before serving to customers. Its spiritual home is Glasgow and Edinburgh, Scotland. In Scotland, it is made at fish and chip shops (“chippies”) from an uncooked frozen personal-size pizza, the kind that you would normally bring home from the supermarket and pop into the oven for a few…
Deep-Fry
To deep-fry is to cook foods in a large quantity of hot oil or melted fat. There needs to be enough fat so that the food can “swim” around in it. It is like boiling in a way, except instead of using a large quantity of water, you are using a large quantity of fat….
French Fries
French Fries are long strips of potato, peeled or unpeeled, that are deep-fried and served piping hot. Purists insist that they must be fried — that, if you spread them out on a sheet and bake them in the oven, you may call them French Bakes, but not French Fries. Good ones are crisp outside…
Frying Oil
The term “frying oil” can be used to refer to an oil used in small amounts to sauté or pan-fry with, or in large amounts to deep-fry with. To be considered a good frying oil, an oil must be able to withstand being heated to a range of 375 and 390 F (190 to 200…
Potato Chips
Potato chips are very thin slices of potato that are fried until crispy, then seasoned. In England, they are called ‘crisps’. Potatoes are actually specially grown to produce the most desirable chips and scientists have studied the most desirable crunch sound to be had when people eat them.
Pressure Frying
Pressure frying is deep-frying under pressure. It is not a low-fat way of deep-frying, nor a healthier way: it simply speeds up frying time, and so saves on cooking fuel. It is used primarily for frying chicken under pressure. For instance, Kentucky Fried Chicken (KFC) is cooked in Pressure Fryers. Under pressure, less steam is…