Cooking Tips: Fry, Stir-fry and Deep-fry

FRY 

When adding sauce or a cornstarch and water mixture to a dish, 

push the ingredients up to the side of the wok, forming a well in the middle. 

Then add the sauce in the middle and stir to thicken.

STIR-FRY IT RIGHT
For stir-frying, cut the ingredients in uniform-sized pieces so that they all cook at the same rate. 

A safe rule is to cut everything into bite-sized pieces. 

Cut the vegetables on a diagonal to maximize exposure to the heat.

UNSTICK FRIED FOOD
To ensure that your fried food does not stick to the pan, do not preheat the pan and oil before adding the food. 

Start with a cool pan and your bread mixture will stick to the meat or chicken.

FRY BACON
Sprinkle a little amount of salt in the frying pan before adding bacon to fry. 

That way it will not splatter all over.

PURIS
You can roll puris and place them between a wet muslin cloth at least an hour ahead. 

Fry them just before serving.

RIGHT TO DEEP FRY
To check if the oil is at the right temperature to deep-fry, drop a bread cube into the oil, if you see bubbles around the cube, the temperature is too low. 

If it browns, the temperature is just right. 

On the other hand, if the bread burns, then your oil is way too hot!

To make poori's consume less oil, put them in the fridge for a while before frying.