Frying refers to the technique of cooking foods in hot fat, usually vegetable oil. Proper fat temperature is critical to a successful result. The ideal temperature produces a crisp exterior and a moist, perfectly cooked interior. Too high a temperature will burn the food. Too low a temperature will result in food absorbing excessive fat. A deep-fat thermometer is essential to determining the temperature of the fat. Deep-fried foods are submerged or floated in hot fat in a large heavy saucepan or Dutch oven. Electric deep fryers fitted with wire baskets are available. Panfrying refers to cooking food in a skillet in a small amount of fat that does not cover the food.

• To avoid spattering, foods should be free of surface moisture before frying.
• For safety, when deep-frying, fill the cooking pan no more than half full of fat to allow space for food.
• If possible, use a deep-fat thermometer. If one is not available, drop a cube of white bread in the hot oil. The bread will brown evenly in 1 minute at approximately 350° to 365°F, 40 seconds at 365° to 380°F, and 20 seconds at 380° to 390°F.
• Fry foods in small batches to make them crisp and less greasy.
• The best fats for frying have a high smoke point (the temperature at which fat smokes and begins to breakdown). Good choices are vegetable oils, such as corn, peanut and safflower oils.
• Fat should not be allowed to smoke. Smoking is a sign that the fat is beginning to break down and this will affect the flavor.
• Do not leave hot fat unattended. Oil that is allowed to get too hot can ignite. If this happens, immediately cover the pan to cut off oxygen to the flames. Baking soda or salt thrown on the flames will also extinguish them. Do not attempt to douse a grease fire with water; water will only spread the flames.