Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 26

People think deep-frying is easy, but it isn’t at all, and it can be dangerous. If you shallow-fry something you can touch and turn it easily, but with deep-frying you enter into a contract with the oil in which you have no control. Little home fryers are brilliant because they have safety mechanisms and you can set the temperature, which is so important, to avoid having something which is burnt on the outside and raw on the inside, or vice versa. If you must use a pan never put more than 1.5 litres in a 5-litre pot as not only will the level rise when you add your ingredients, but oxygen is released and so the expansion will be even greater. And use a thermometer.