Deep-Fry

Here's How:

1. If you have a tempura rack, fasten it onto the wok.
2. Make sure the food to be deep-fried is at room temperature. If it is coated in a sauce or batter, drain off any excess before placing it in the hot oil.
3. Heat the wok and add two to four cups of peanut or vegetable oil, depending on the amount called for in the recipe.
4. Make sure there are several inches clear at the top of the wok, as the oil will rise after the food is added.
5. When the temperature reaches between 350 – 375 degrees Fahrenheit, the oil is ready for deep-frying.
6. Carefully slide the food into the wok in batches. Do not deep-fry the food all at once – overcrowding the wok lowers the temperature and can cause splattering.
7. Use a slotted spoon (or a Chinese skimmer if you have one) to turn the food while it is deep-frying, and to drop the food in and take it out of the wok.
8. If you have a tempura rack, place the cooked food on it to allow it to drain, and then on paper towels. Otherwise, drain the fried food on paper towels.
9. You can reuse the cooking oil – allow it to cool, strain, and store in the refrigerator.

Tips:

1. The easiest way to tell if the oil is hot enough, and to maintain a steady temperature while cooking, is to use a deep-fry thermometer.
2. Lining the area in front of the stove with newspapers will help avoid any problems from splattering.
3. Be sure to keep children away from the kitchen area while deep-frying.

What You Need:

• Wok or deep-fat fryer
• Cooking oil
• Food to be deep-fried
• Slotted Spoon
• Paper towels