Tips for frying

Tips for frying
Fine ingredients are easily transformed into delicious dishes

Always handle fish gently

• Fish is a sensitive ingredient that requires careful and gentle handling.
• Fish should be cooked only until the flesh has set and become opaque. Beware of overcooking, which can turn the fish hard and dry.
• Fry fish slowly on a mild or moderate heat setting. It will burn if placed on a pan that is too hot.
• The safest way to cook fish is by poaching in a covered pan with a small quantity of liquid. You may also use a mixture of oil and butter.

For perfectly fried beef

• Allow the meat to warm up for at least 30 minutes before frying.
• A mixture of oil and butter will give an attractive finish to your dish. The frying pan temperature is correct when the butter has melted into the oil and the initial foam has cleared.
• Clean the pan and start again if the oil browns too rapidly or begins to smoke.
• Always cover only two-thirds of the pan surface to prevent it from cooling too much. If the pan is too cool, then liquid will be squeezed out of the meat and it will be left dry and grey.
• The aim of browning is to seal the surface of the meat rapidly throughout in order to retain the juices. The temperature may be reduced as required after browning as the meat continues cooking to the desired extent.
• Allow steaks to stand for a few minutes after frying before serving.
• Pork should always be fried until it is well done.

Poultry should be simmered to completion

• Poultry will retain its juices when the surface is fried rapidly to a pleasing colour and the dish is then cooked to completion either by simmering or wrapping in foil.
• The degree of cooking may be checked by prodding with a skewer. The optimal cooking result has been achieved at the point where the juices have turned from red to clear. This is also the point at which the meat comes away most easily from the bone.
• Chicken should always be fried until it is well done and the juices are clear, but take care not to overcook, as white low-fat poultry in particular will dry out when cooked for a long time.