Culinary Arts & Cooking vocabulary · Cooking Methods & Techniques
Deep-fry
Meaning in culinary arts & cooking, with examples
/ˌdiːp ˈfraɪ/verbCore term
In culinary arts & cooking, deep-fry means: To cook food by putting it completely under hot oil, usually between about 160°C and 190°C, until it is crisp and golden.
In Turkish: bol yağda kızartmak, derin yağda kızartmak
How it is used
Used for chips, fried chicken, tempura, calamari and doughnuts. Kitchens use a deep fryer (or deep-fat fryer) with baskets, and the oil must be filtered and changed regularly. Pan-fry and shallow-fry mean cooking in less oil.
Example sentences
Deep-fry the calamari for two minutes; any longer and it gets rubbery.
The oil in the deep fryer needs changing; everything is coming out dark.
Common collocations
deep-fried calamari
deep fryer
deep-fry until golden
change the fryer oil
Related terms
sautéTo cook small pieces of food quickly in a little hot fat in a pan, moving or tossing them so they brown evenly. From French sauter, "to jump".
frying panA shallow, flat-bottomed pan with a long handle and sloping sides, used for frying, sautéing and searing.
stationAn area of the kitchen where one cook or a small team prepares one type of food, such as the grill, fry, sauce or garnish station.
searTo brown the surface of meat or fish quickly in a very hot pan or on a grill, creating a dark, tasty crust.
