Hello everyone today we shall film an episode not relating to making any dish
an episode on different oil temperature.
We have prepared some tofu, fish and eggplants.
Uncle do you know what oil temperature is suitable for different dishes?
I do not really know
I do only know that once it is hot you can start cooking
If this eggplant goes into the wok with cold oil, will it absorb lots of oil?
Yes
Even my uncle knows that cooking eggplant in cold oil, it will absorb lots of oil.
It will definitely absorb an ocean of oil
If we fry it in hot oil, it is constantly in a state of expulsion
This is why we should fry eggplants in oil with high temperature
And we got fish
We must fry fishes in oil with high temperature, instantly getting the skin cooked
It will stick to the pan if we fail to do so.
Firstly, it sticks to the wok, secondly we will tear the flesh.
irregardless of all kinds of fishes
we must fry it in high temp. oil
we shall fry the tofu in a moment
ok
I will do a demonstration.
Ok let's do it
for you guys
Let's simply fry some peanuts with low temp. oil
Let's get some oil in
This is some peanuts I have prepared
Straight into the oil
Uncle do you know why are we frying it in cold oil?
So it will separate (sorry I do not really understand the dialect used)
What if the oil is hot?
No no
It will go burnt
while the middle is uncooked
yes you're correct
In frying peanuts we should start with cold oil, heating it gradually
so the heat spreads to the center of the peanuts
now the peanuts ready to be eaten
once we get it out the residual heat will cook it
for walnuts, peanuts and cashew nuts
we can use the same method
ok this oil temperature is around 50% hot
let's turn down the heat to maintain the temperature
this is a classic method
start frying in 30% hot
Or start in cold oil
Be careful not to get the oil too hot
Every 10% (1 Cheng) equates to 30 degree celcius
We often use heat of 40%, 50%, 60% and 70%.
It's done
Now let's fry some tofu
Now the oil is quite hot
around 60% hot
Frying in high temp oil prevents the tofu from tearing
See it remains intact after flipping
uncle do you see it
High temp oil gets the surface golden really quick
Ok let's take this out
Let's try one in low temp oil
this is in low temp oil
If we flip it in this condition
it's gonna tear up
This experiment fully shows
frying in low temp oil, the tofu can't get crispy
and gets ripped apart easily
and it sticks to the ladle
let's take it out
let's fry the fish in high temp oil
now the oil starts smoking, it's around 60% hot
Remember not to move the fish
if not it will tear up
let's flip it
the skin might tear a bit
but the flesh will stay intact
let's flip it over
everyone as you can see
the fish is golden in colour
it didn't tear up much
continue frying
as we can see
the skin is crispy
it is still in good shape
let's experiment in low temp oil
this time round we turn the temp down
let's flip it over and see what happens
as you can see the flesh is ripped off
let's check the other side
this side tears up too and it sticks to the ladle
let's compare it with the first fish
fish fried in low oil has split apart
fish fried in hot oil kept its shape well and is golden in colour
the skin and flesh is still intact
as you can see
this is all ripped apart
this part too
Ok let's experiment frying eggplants in low temp oil
the oil is under 100 deg c now
let's get 'em in
ok now it's almost done
uncle see this
the interior has lots of oil
yea
the oil is coming out when we squeeze with our ladle
when the oil is not hot enough, the eggplant absorbs a lot of oil
like a sponge
let's now experiment with oil in high temp.
now it's around 60-70% hot
eggplants in
as you can see it's not absorbing a lot of oil
it's constantly bubbling
see with high temp oil
the eggplant gets golden in colour
lets get it out and see the results
heat off
both of them are fried in oil
this absorbs way more oil
this absorbed lesser oil
This is very tender on the inside
this is instead very tough
this is why if we do not coat it with flour
and fry it with high temp oil, the moisture gets expelled very quickly
not giving it any chance to absorb oil
if you don't like it to be oily, coat it with flour first
it will prevent the eggplant from absorbing oil
We shall end this episode here
If everyone is interested
I will make one episode that is more detailed
going in depth with oil at 40%, 50%, 60%, 70% and 80% hot
the common range in cooking
I will share with you more the next time
Signing off this episode, bye bye!