Learning As I Chop

Did You Know: Frying Edition

Posted in Did You Know by R @ Learning As I Chop on May 11, 2011

On Sunday night, I was frying chicken schnitzels when H entered the kitchen.  I had just laid the chicken onto the pan and nothing was happening. No sizzle, no crackle, no pop. Nada. Here’s a secret – I lack patience. I can never wait for the pan to warm-up before throwing my protein onto the fire. I just want to start and often trick myself into thinking things are ready when they’re clearly not. At the same, I am a contradiction and often prefer the slow and steady method – a low fire for more minutes rather than a quick flash in the pan. That way I prevent burning.

H realized things weren’t ready and decided to show me a small trick. So we waited until the first batch of schnitzels were done and started again. First we cleaned and re-oiled the pan, and placed it onto a medium fire. Then, after a minutes, H splashed a few drops of water onto the pan and magic happened – sizzling, cracking, steam. I was excited. That’s how you know that you’re ready to go. If a few drops of water create that sizzling effect, you can start frying. Enjoy!


5 Responses

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  1. DP said, on May 11, 2011 at 11:06 am

    Who doesn’t love fried foods every now and then? However, most oils are unhealthy after having been heated at such a high temperature. According to the book Fats that Heal, Fats that Kill by Udo Erasmus, coconut oil is a better frying oil because it can be heated at a higher temperature without being damaged.


    Also, certain refined oils are unhealthy for us just from the way they are processed in order to be extracted from seeds. (The light color and transparency of an oil is a tell-tale sign it has been processed in a manner that is dangerous to the health.)


    • R @ Learning As I Chop said, on May 11, 2011 at 11:14 am

      These are great points. However I’m more of a “a little in moderation” kind of girl. A little vegetable oil from time to time won’t kill you.

      • DP said, on May 11, 2011 at 11:22 am

        Very true 🙂 Okay! I will fry some schnitzels one day!

  2. Sabina Calhoun said, on May 11, 2011 at 12:30 pm

    Another trick is to put the end of a wooden spoon in the pan, just hold it straight up in there, and see if the oil bubbles around it.

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