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Need some help here: frying question

radcen

radcen

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Need some help here: frying question

I have a few recipes that I like that involve coating a piece of meat with flour then partially frying prior to finishing in the oven with other ingredients. Because of the number of people I sometimes cook for I usually have to break up the frying into 3 or 4 batches. The first batch always comes out wonderful. Golden brown. The second batch a bit darker, but still acceptable. The 3rd and 4th batches come out almost black. Left over flour residue in the pan blackens, too, which probably plays a part.

What is causing this, and how can I fix it? Am I cooking at too high of a temperature? If I cook too low they end up soggy/greasy. Should I use fresh oil between each batch?

Thanks.
 
All about oil . . .

1) Your temperature is set to high. Try 1 or 2 notches lower - keep an eye on the temperature with a cooking thermometer. (Ideal frying temp is 365). Give more time for your oil to heat up.

2) After each batch - because of other substances now in the oil - the smoke-point of the oil drops a little. This means that your more likely to burn later batches even if your oil stays free of flour and obvious contaminants.

3) Make sure you use the right kind of oil - Olive oil has a very low smoke-point. No high-temp frying should take place with it. It's best for quick-pan frying. So Vegetable and Corn oil work better. But again - all oil will drop in smoke-point. You don't want your oil to smoke no matter what. Clean oil just alone and set too high will burn without food being introduced.

This is helpful: she pretty much says everything I just wrote out - but has a few tips for breading, etc. Learn How To Fry Food The Right Way by Following These Tips | One Green Planet

If you have to do a lot of multiple batches consider a new heavy-wall pan just for frying as 3 or 4 and so on batches will drop your smoke temp even further - to the point of the last batches burning but not cooking on the inside properly.
 
Aunt Spiker said:
All about oil . . .

1) Your temperature is set to high. Try 1 or 2 notches lower - keep an eye on the temperature with a cooking thermometer. (Ideal frying temp is 365). Give more time for your oil to heat up.

2) After each batch - because of other substances now in the oil - the smoke-point of the oil drops a little. This means that your more likely to burn later batches even if your oil stays free of flour and obvious contaminants.

3) Make sure you use the right kind of oil - Olive oil has a very low smoke-point. No high-temp frying should take place with it. It's best for quick-pan frying. So Vegetable and Corn oil work better. But again - all oil will drop in smoke-point. You don't want your oil to smoke no matter what. Clean oil just alone and set too high will burn without food being introduced.

This is helpful: she pretty much says everything I just wrote out - but has a few tips for breading, etc. Learn How To Fry Food The Right Way by Following These Tips | One Green Planet

If you have to do a lot of multiple batches consider a new heavy-wall pan just for frying as 3 or 4 and so on batches will drop your smoke temp even further - to the point of the last batches burning but not cooking on the inside properly.
Click to expand...
Excellent. Thank you.

How about canola oil? And I usually use cast iron pans, for whatever that's worth.
 
radcen said:
Excellent. Thank you.

How about canola oil? And I usually use cast iron pans, for whatever that's worth.
Click to expand...

Canola - some people say not to use it but I've never had issues with it when frying.
 
Aunt Spiker said:
Canola - some people say not to use it but I've never had issues with it when frying.
Click to expand...

What issues?

BTW did you know Canola used to be rapeseed?

It was a huge money crop on the Canadian prairies, I loved to here the ag report ..."and rape is up 22%"

They changed it to a 'Canada Oil' or Canola.....

I guess gourmands would have an issue with 'simmered in rape to your satisfaction. Me, I figured they should have renamed it "Olive" after the other reindeer...."Olive the other reindeer used to laugh and call him names..."

Olive Oyl
 
radcen said:
Need some help here: frying question

I have a few recipes that I like that involve coating a piece of meat with flour then partially frying prior to finishing in the oven with other ingredients. Because of the number of people I sometimes cook for I usually have to break up the frying into 3 or 4 batches. The first batch always comes out wonderful. Golden brown. The second batch a bit darker, but still acceptable. The 3rd and 4th batches come out almost black. Left over flour residue in the pan blackens, too, which probably plays a part.

What is causing this, and how can I fix it? Am I cooking at too high of a temperature? If I cook too low they end up soggy/greasy. Should I use fresh oil between each batch?

Thanks.
Click to expand...

I would change the oil after two batches and start using a wok
 
Aunt Spiker said:
All about oil . . .

1) Your temperature is set to high. Try 1 or 2 notches lower - keep an eye on the temperature with a cooking thermometer. (Ideal frying temp is 365). Give more time for your oil to heat up.

2) After each batch - because of other substances now in the oil - the smoke-point of the oil drops a little. This means that your more likely to burn later batches even if your oil stays free of flour and obvious contaminants.

3) Make sure you use the right kind of oil - Olive oil has a very low smoke-point. No high-temp frying should take place with it. It's best for quick-pan frying. So Vegetable and Corn oil work better. But again - all oil will drop in smoke-point. You don't want your oil to smoke no matter what. Clean oil just alone and set too high will burn without food being introduced.

This is helpful: she pretty much says everything I just wrote out - but has a few tips for breading, etc. Learn How To Fry Food The Right Way by Following These Tips | One Green Planet

If you have to do a lot of multiple batches consider a new heavy-wall pan just for frying as 3 or 4 and so on batches will drop your smoke temp even further - to the point of the last batches burning but not cooking on the inside properly.
Click to expand...

Nailed it. Its the type of oil, cooking temperature and overcrowding the pan (putting in more stuff to fry brings down the oil temp making frying uneven and that sometimes loosens your flour coating leading to cloudy cooking oil).

EDIT: I would use olive oil for salad dressing and lightly cooking with pasta, I would never use it for frying because of its low burn point.
 
Last edited:
PoS said:
Nailed it. Its the type of oil, cooking temperature and overcrowding the pan (putting in more stuff to fry brings down the oil temp making frying uneven and that sometimes loosens your flour coating leading to cloudy cooking oil).

EDIT: I would use olive oil for salad dressing and lightly cooking with pasta, I would never use it for frying because of its low burn point.
Click to expand...
Not part of my original question, because in this case I used canola oil, but I started using a lighter olive oil for some frying and baking that is supposed to be ok for that. I no longer use EVOO for frying.
 
radcen said:
Not part of my original question, because in this case I used canola oil, but I started using a lighter olive oil for some frying and baking that is supposed to be ok for that. I no longer use EVOO for frying.
Click to expand...
Oh I wasnt directing that at you, radcen, I was just making a remark about frying with olive oil in general. My apologies if it seemed I was accusing you of frying with it.
 
How hot is your pan? My guess is the pan is not yet at the temperature on the first batch as it is on the last batch and yes I would change out the oil if it looks nasty but if you do then wait for the pan to hit and maintain the temperature. Why not use more than one pan so you could serve everyone at the same time?
 
rhinefire said:
How hot is your pan? My guess is the pan is not yet at the temperature on the first batch as it is on the last batch and yes I would change out the oil if it looks nasty but if you do then wait for the pan to hit and maintain the temperature. Why not use more than one pan so you could serve everyone at the same time?
Click to expand...
In the recipes I'm using here I am only browning in the pan, then assembling the dish and finishing in the oven, so everybody gets served together regardless.
 
Aunt Spiker said:
Canola - some people say not to use it but I've never had issues with it when frying.
Click to expand...

The reason people say not to use it is because the seeds it's harvested from are poisonous. On principle I avoid it myself. I prefer peanut oil. No allergies here.
 
Whatever "type" oil you are using is breaking down. If the temp and times are all the same then the only thing left is the oil-BUT keep in mind when you pull the first batch out you are leaving in residue of the flour and it will blacken because you continue to heat it with the other following meats. Start with a new clean skillet and oil for each batch and your problem will be over. Also, if you are only browning the temp should be medium.
 
I have an electric stove* and usually put it on 5 (out of 10). Should I try 4?

*- I HATE electric because I have a much harder time gaging temps.
 
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