New !!!!! Frying Tonine OIL
There's no one oil that's best for deep-frying, although vegetable, canola, sunflower and rice bran oil are all good, as they can be heated to high temperatures without burning. Their neutral flavours also won't affect the taste of the food. If the oil temperature isn't high enough, the food will emerge greasy and may stick together. If it's too hot, the exterior of the food will cook too quickly and burn before the inside is cooked. For this reason, a deep-frying or confectionery thermometer is useful, as it helps you maintain a constant temperature. Alternatively, you can use an electric deep-fryer with an inbuilt thermostat, which makes it easier to set and maintain the temperature. If you don't have a thermometer or an electric deep-fryer, test the temperature of the oil by dropping a cube of bread in it: the bread will turn golden brown in 25-30 seconds at 160°C, in 20 seconds at 170°C, in 15 seconds at 180°C and in 10 seconds at 190°C.