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If the oil starts to smoke, change it: a culinary secret on how to fry delicious chebureki
21.05.2024 20:30
When preparing chebureki, many people have problems while frying them.
And this is not surprising, because if you choose the wrong oil, it can spoil the taste and lead to the dough simply starting to burn.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to do the right thing.
Therefore, it is worth figuring out which oil is best to use when preparing chebureki in order to achieve an excellent result.
The Role of Oil in Frying Chebureki
Oil plays an important role in the process of frying chebureki, ensuring uniform heating of the dough and filling, as well as creating a crispy crust.
The right oil should be able to withstand high temperatures, not smoke, and not impart an off-flavor to the dish.
What type of oil is best to use
The most popular ones include the following.
1. Refined sunflower oil. This is one of the most popular choices for frying chebureki. It has a neutral taste and a high smoke point, which allows you to fry chebureki at a high temperature without the risk of burning.
2. In addition to sunflower oil, you can use rapeseed or corn oil. They also have a neutral taste and a high smoke point.
3. Olive oil. For frying chebureki, you can use olive oil like Pomace, which can withstand high temperatures and has a light taste that does not interrupt the taste of the filling.
You should also pay attention to the consistency; the oil should not be too thick.
What not to use
Unrefined oils have a low smoke point and a distinct flavor that can change the aroma of chebureki. Also, during frying, they can simply start to burn, which will have ambiguous consequences.
Butter and margarine contain milk fats that burn quickly at high temperatures, making them unsuitable. They are ideal for heating various dishes, but when heated for a long time, they quickly lose their properties.
Cooking tricks
You can also remember a few tricks:
• it is important to fry chebureki at an oil temperature of about 180-190 °C. Too low a temperature will cause them to absorb a lot of oil and become greasy, and too high a temperature will cause them to burn;
• you need to pour enough oil into the frying pan so that the chebureki are immersed in it about halfway. This will ensure even heating and the formation of a crispy crust;
• after adding the chebureki to the oil, the oil temperature may drop slightly, so the heat must be controlled.
Another interesting option for cooking chebureki is a deep fryer. Few people know that it is an excellent replacement for a frying pan.
Earlier we told you what to add when cooking dumplings .
