Mention deep-frying anything at home, and many cooks panic. Hot oil requires care, of course, but doughnuts are simple to make than you might think. If you have a deep fryer, consult the manufacturer's directions before beginning. Always use fresh oil that comes up to the recommended level.
If you don't have one, don't worry-- you can do it in a large, heavy bottomed pan at home, using the following tips. Note that thermometers and stove settings vary; the times listed in most recipes are approximations.
Finding the Right Oil
In Cookinghub, we fry in saturated fat free vegetable oil, which starts as a solid. It gives a great flavor, and its solid state makes it easy to transport. But if it is not available, we recommend frying in canola oil, because it has a neutral flavor and because it can handle the temperatures used for doughnut frying.
If you have some on hand, peanut oil, sunflower oil and corn oil are also suitable for frying doughnuts, but may leave a slight taste. Coconut oil, olive oil, sesame oil will smoke at the temperatures called for in most recipes and should not be used.
Preparing Your Frying Space
It's true: Frying can be messy. But few quick steps can make clean up a snap. Line the area around your frying pan with aluminum foil, and drain doughnuts on a cooling rack set over paper towels or absorbent paper, on top of the foil. Set all utensils on foil when they're not in use during frying.
Disposing of Oil
When used doughnut-frying oil is cool, strain it, pour it into a seal-able container, you can save cooled, strained oil in the refrigerator for reuse for up to two weeks.
If you don't have one, don't worry-- you can do it in a large, heavy bottomed pan at home, using the following tips. Note that thermometers and stove settings vary; the times listed in most recipes are approximations.
Finding the Right Oil
In Cookinghub, we fry in saturated fat free vegetable oil, which starts as a solid. It gives a great flavor, and its solid state makes it easy to transport. But if it is not available, we recommend frying in canola oil, because it has a neutral flavor and because it can handle the temperatures used for doughnut frying.
If you have some on hand, peanut oil, sunflower oil and corn oil are also suitable for frying doughnuts, but may leave a slight taste. Coconut oil, olive oil, sesame oil will smoke at the temperatures called for in most recipes and should not be used.
Preparing Your Frying Space
It's true: Frying can be messy. But few quick steps can make clean up a snap. Line the area around your frying pan with aluminum foil, and drain doughnuts on a cooling rack set over paper towels or absorbent paper, on top of the foil. Set all utensils on foil when they're not in use during frying.
Disposing of Oil
When used doughnut-frying oil is cool, strain it, pour it into a seal-able container, you can save cooled, strained oil in the refrigerator for reuse for up to two weeks.
How about refined coconut oil that has a smoke point of 450? Also what about Lard?
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