Frying is the first thing that comes to mind when you hear about a wok. Most people do this with an electric fryer without realizing how versatile a wok is and its frying capabilities. Woks can do a great job in stir-frying or deep frying. Due to its shape, deep-frying is one of the easiest things to do with it. Whether you want your food on high heat or low heat, this pot will do everything needed. Choosing it for fried recipes comes with its benefits.
Why deep fry with a wok
With a wok, you get to experience comfortable deep frying without getting worried about a messed-up kitchen. It makes frying fun and also means less cleaning work is required after cooking gets done.
Its shape lets you have an even fry without using too much oil, making it easy to fry more foods at once.
Cast iron and stainless steel are the best types of materials that can withstand high temperatures. They offer non-stick surfaces for cooking without burning food. You will only need to make sure they’re seasoned on a regular basis.
How to Deep fry in a wok?
Choose the right wok for your frying. Not all will do a better job in deep frying. Carbon steel round- bottomed woks are the best woks to work. They’ll catch heat faster and give you the desired temperature.
Precaution and safety measures
Extra precautions need to be taken in the kitchen when frying. Depending on what you are cooking with, a wok may not be stable enough. Before anything, make sure you test the wok on the cooking surface to see if it stays still. A wobbling wok will cause accidents. You might end up causing a mini fire. Use a wok ring instead to keep it balanced and safe from spilling your food.
Prepare the food to be cooked first before placing the wok on fire. Ensure it’s clean and dry before placing it on the hot oil. Remove excess water by patting dry or place it on a rack to dry. The other thing you will want to put consideration into is the oil you’re going to use. Some oils fry better than the others, but it all goes down to personal preference.
Choose the right oil
The best oil to use for deep frying should be one that easily reaches a high smoking point. Some of these include sunflower or peanut vegetable oils. These oils are flavorless, and that’s the best type of oil to use. Other than that, lard is also a good alternative to your frying recipes. Using a flavourful oil like sesame will not give you a desired high temperature.
Season the wok
If you are using a brand-new wok, you will need to wash it before using it. If a wok is part of your everyday cookware, make sure it gets seasoned before cooking.
Add vegetable oil
Fill the wok with the desired amount of vegetable oil enough to fry your foods. When you are satisfied with the depth of the oil in it, allow it to heat. Let the oil heat until it looks hot. You can use a frying thermometer to check the degree of its hotness. The oil that has heated to 300-375-degree Fahrenheit is good enough to fry.
Adjust temperature to your preferred level
Different foods require different oil temperatures to achieve a crispy taste. Too low or extremely high temperatures will undercook or burning the food. Low temperatures will also make the food absorb more oil and might not be crispy than how you expect it to be.
Put food in the wok
Place the food onto the hot oil so that oil from the wok does not get splashed on other surfaces. Place your hands slightly closer to the wok, being careful not to burn yourself while lowering it to the fryer.
- Add food that the wok can accommodate. Putting too much in the fryer will lead to overcrowding, and it won’t cook better. It’s advisable to fry in batches and use a skimmer to remove any food debris left on the oil before adding another batch.
- To avoid scratching on the wok, use non-metallic utensils when tossing or flipping the food; wooden material is a good example to use.
- Fry until golden brown, and then remove and dry immediately. Drying drains off excess oil left on the fried food. Use dry paper towels for this step; no one likes to eat food still dripping with oil and create a greasy mess on their hands. Non-greasy fried food is less likely to lose its crispy nature faster.
Turn off the heat
When done deep-frying, turn off the burner and let the wok cool. If you used a skimmer to filter out food particles left on the oil, your oil would be clean enough to be re-used at a later time.
Once the oil is cool enough, transfer it onto a clean container and store it appropriately. You can put it back in the previous container or have it stored in a different container.
Clean the wok when you get done cooking
Scrape off any left food particles and wash it appropriately. Use a soft sponge without needing to add soap and clean it with hot water. Dry it and use paper towels to wipe it with some oil to prevent rusting.
Read more : How to Clean a Wok with Burnt Food
The shape of a wok makes it ideal for making crispy meals at home. Deep frying with a wok is not that difficult with the right wok at hand. If you deep fry in small quantities, a small wok might just come in handy to your rescue. Frying in batches may be difficult, especially when you are in a hurry and do not have time.
That’s where a bigger one becomes effective. Have a clip-on candy thermometer or a deep-frying thermometer for checking on the hotness of the oil rather than doing it manually. With a wok in the kitchen, deep frying is easy and the most important cookware you shouldn’t miss in your kitchen.