| Many of the recipes in this book call for deep-frying
foods in large amounts, from two to eight cups (500 ml
to two liters), of vegetable oil. When foods are deep-fried
at the proper temperature, they absorb very little oil,
but, it can be difficult to judge whether oil is at the
right temperature.
Although many Chinese recipes call for oil to be heated
"to the smoking point" when deep-frying, it
should be pointed out that the cooking oils used in
China are often less highly refined than those used
in the West. The presence or absence of impurities changes
the appearance of oil as it heats.
We therefore suggest using thermometers to gauge how
hot oil is.
Warm oil is about n this temperature range, no bubbles
will appear around a small piece of vegetable leaf like
a piece of scallion green or spinach, or a slice of
ginger, that has been tossed into the oil.
Moderately hot oil is about . In this temperature range,
small bubbles will sizzle around a piece of ginger,
or scallion tossed into the oil.
Very hot oil is about , a one-inch cube of day-old
bread will turn brown in one minute when dropped into
the oil.
Boiling oil is above . A heavy haze appears and the
oil bubbles vigorously.
Most Chinese recipes call for oil to be heated to the
hot or very hot stage. Lower temperatures are used in
methods like sliding through the oil, while extremely
hot oil is used to crisp and brown coated foods that
have already been fried at a lower temperature.
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