Bruce Foods Cajun Injector Owner's Manual download pdf (Page 16)

Deep Frying

Foods to be deep-fried should be of a size and shape that permits individual pieces to ﬂoat

freely in the fat. The fat should surround the food and begin cooking it on all sides at once.

The food is usually battered or breaded to protect the food’s surface moisture from com-

ing into contact with the hot oil creating an exterior layer or crust sealing food ﬂavors and

juices inside. We suggest the following tips:

1. Use a pan wider than it is deep, and that is wider than the heat source (so oil won’t

come in contact with direct heat.) Always use clean, fresh oil or previously used oil, proper-

ly ﬁltered and refreshed by frying a raw potato or handful of parsley for about ﬁve minutes

prior to frying food for dinner. Delicate foods should not be fried in oil previously used to

fry strongly ﬂavored foods.

2. Much of fried food odors can be absorbed by placing a small cup of bleach nearby. Be

sure to mark as “Bleach” and keep children away from the cup as well as from the hot oil.

3. Never ﬁll your fryer more than half full of oil. You will need a minimum of three inches

between the oil surface and the top of the pot.

4. Constantly monitor temperature of the oil. Never crowd the frying oil, fry in small batch-

es. The oil should freely bubble around each piece of food at correct temperature.

5. Use proper tools when removing fried foods and draining oils to a plate with several

layers of paper towels. To add more absorbency, place a brown paper bag below the paper

towels on the plate.

6. Keep deep-fried foods warm by placing in a single layer on fresh paper towels (after

initial draining step above is ﬁnished) in a 250˚F oven while you complete frying.

Bruce Foods Cajun Injector Owner's Manual Page 16