The Anatomy of Perfectly Fried Food
Fried food, when prepared correctly, can create a savory or sweet indulgence to whet any appetite. But there are a few components to making sure that your restaurant is serving foods at peak fried freshness. Whether it’s fried pickles or fried cheesecake, here is the anatomy of the perfectly fried food:
The color can immediately tell you if the oil was at optimal quality and heat. If the ends are burned, it can mean that the oil needs changing or too hot. The perfectly fried food should be golden and a similar hue throughout.
There’s nothing worse than biting into a fried shrimp that tastes exactly like your corn fritters or French fries. It’s easy for fryers to ruin food with old or improperly filtered oil. Quality control is something that your customers expect—especially when you have a few locations or are a part of a franchise. People seek out the same great taste no matter when or where they visit and oil can change
From the first bite, you can tell if the food was freshly fried or has been sitting under a heating lamp for an hour. A fryer with optimal oil quality and filtering will produce foods that are crisp, but not too stiff, and with a tender center.
When food is being fried at an optimal temperature and in clean oil, the aroma produced is pleasant and smells like the food, not the oil. If the aroma smells burnt or oily, then it is time to change your oil.
You do not want to have to throw out food that has been fried poorly in dirty oil. Take the guesswork out of oil management (when to change, when to clean filters and how to properly dispose of it) with Restaurant Technologies’ total oil management system and AutoMist. Both systems are designed to automate the task of keeping your fried foods at their peak quality—and your customers coming back for more.