Deep Frying Sous Vide: A Safe Cooking Combination?

Deep frying is a great way to finish off a sous vide meal. While sous vide is a healthy cooking method that retains nutrients, it doesn't provide a crust. Deep frying can be used to finish off a sous vide meal and give it a crispy texture. It's important to dry off the sous vided meat before deep frying to ensure a good crust and to prevent oil spitting. The deep fryer should be heated to a high temperature, usually around 375-450°F, and the meat should be cooked for a short amount of time to ensure the inside doesn't overcook.

Deep frying as a finishing touch for sous vide food

Deep-Frying as a Finishing Touch for Sous Vide Food

Deep frying is a great way to finish off your sous vide food, giving it a crispy and flavoursome crust. It is a technique that can be used on a variety of foods, from meats to vegetables, and can be used to finish off foods that have been cooked using other methods, such as pan-searing.

The Process

The first step is to remove your food from the sous vide bag. You can chill it beforehand or put it straight into the deep fryer, depending on the result you are trying to achieve. If you are using meat, it is important to dry it thoroughly to maximise the crust and minimise the risk of oil spitting.

Next, bring your oil up to temperature. The ideal temperature will depend on the type of oil you are using. Oils with a high smoke point can be heated to a higher temperature than those with a lower smoke point. In most cases, you will want to heat the oil to around 375°F, 400°F, or 450°F.

If you want to add a crust or batter to your food, do this right before placing it into the hot oil. As the inside of the food is already cooked, you only need to leave it in the oil for long enough to brown the outside.

Advantages and Disadvantages

Deep frying is a good option for searing meat, particularly if it is an irregular shape. It also creates a crispier crust than other methods. However, it requires a lot of fat, and there is a risk of overcooking the inside of the food if it is left in the oil for too long. This is more of an issue with thinner cuts of meat.

Tips

To prevent overcooking, you can try cooking the meat at a lower temperature in the sous vide or freezing it before deep frying. Freezing the meat helps to create a crispier crust and prevents the core from overcooking. If you are using beef, freezing it also helps to tenderise the meat.

How to combine deep frying and sous vide cooking

Combining deep frying and sous vide cooking can be a great way to get the best of both worlds – the tender, juicy interior of sous vide meat with a crispy, flavorful crust from the deep fryer. Here's a step-by-step guide on how to achieve this:

Step 1: Prepare the Meat for Sous Vide Cooking

Start by seasoning your meat with salt, pepper, and any other desired spices or herbs. For chicken, a mixture of thyme, olive oil, celery salt, garlic powder, onion powder, and black pepper works well. Place the meat in a vacuum-sealable bag, ensuring it is fully coated with the seasonings. Then, cook the meat using your sous vide machine according to the recommended time and temperature for your specific cut of meat. For chicken legs, for example, you would set the temperature to 150°F/65°C and cook for 2.5 hours.

Step 2: Chill the Meat

Once the meat is cooked to perfection, quickly chill it in cold water. You can add ice cubes if needed to speed up the process. This step is crucial to halt the cooking process and prevent overcooking when you move on to deep frying.

Step 3: Dry the Meat

Before deep frying, it is essential to thoroughly pat dry the meat with paper towels or designated dish cloths. This step ensures that there is no residual moisture on the surface, which could cause the oil to splatter and create a safety hazard. A dry surface will also help you achieve a better crust.

Step 4: Prepare the Deep Fryer

Fill your deep fryer with oil, such as peanut oil or beef tallow, ensuring it has a high smoke point. You want the oil to be as hot as possible, typically around 375°F to 450°F, depending on the type of oil used. A high smoke point oil can withstand higher temperatures without smoking or breaking down.

Step 5: Coat the Meat (Optional)

If you wish to add a crust or batter to your meat, this is the step to do so. You can dredge the meat in flour, buttermilk, or any other coating of your choice. This step is optional, as you can also deep fry the meat without any additional coating.

Step 6: Deep Fry

Carefully place the meat into the hot oil, being mindful of safety precautions. The amount of time needed in the deep fryer will vary depending on the thickness of your meat. For a thin steak, 3 minutes may be sufficient, while thicker cuts will take longer. Keep in mind that you are only aiming to achieve a nice crust on the exterior, as the interior is already perfectly cooked from the sous vide process.

Step 7: Rest and Serve

Remove the meat from the deep fryer and drain any excess oil using paper towels. Allow the meat to rest for a couple of minutes before serving, as the residual heat will continue to cook the interior slightly. Then, enjoy your delicious combination of tender, juicy meat with a crispy, golden crust!

The advantages of deep frying for searing meat

Deep frying is an excellent way to sear meat and achieve a crispy, flavorful crust while preserving a juicy, tender interior. Here are the advantages of deep frying for searing meat:

Irregularly Shaped Pieces:

Deep frying works well for irregularly shaped pieces of meat. It ensures even cooking and browning on all surfaces, making it a versatile option for various cuts.

Crispier Crust:

Deep frying creates a crispier crust compared to other methods. The Maillard reaction and caramelization occur during deep frying, resulting in a flavorful, browned exterior with a satisfying texture.

Moisture Retention:

The hot oil in deep frying creates a barrier that seals in moisture, preventing the meat from drying out. This technique helps maintain the juiciness of the meat, which is crucial for a delicious final product.

Appealing Appearance:

Deep-fried foods often have a golden brown color and an appealing texture. This enhances the overall presentation of the dish, making it more appetizing.

Energy Efficiency:

Deep frying can be relatively energy-efficient, especially when cooking large batches. It utilizes high heat and cooks food quickly, making it ideal for busy kitchens or time-sensitive meals.

However, it is important to note that deep frying has some disadvantages, such as the high-calorie and fat content of the final product, the formation of unhealthy compounds at high temperatures, safety hazards, and proper waste oil disposal. Additionally, not all foods are suitable for deep frying, and it requires a significant amount of fat or oil.

How to prepare your deep fryer

If you're looking to use your deep fryer for sous vide cooking, there are a few things you need to keep in mind. Here are some detailed instructions on how to prepare your deep fryer for this purpose:

Step 1: Check Temperature Settings

Firstly, you need to ensure that your deep fryer can be set to the desired temperature for sous vide cooking, which typically ranges from 130 to 180 degrees Fahrenheit. If your fryer can reach and maintain these temperatures, then you're good to go.

Step 2: Consider Water Circulation

One of the key functions of sous vide cooking is maintaining a consistent water temperature. Some people suggest that you need to circulate the water in your deep fryer to ensure even cooking. This can be done by using a pump or another circulation method. However, others argue that circulation is not necessary, especially if you have a large volume of water and your deep fryer heats it evenly. Ultimately, it's up to you to decide whether you want to attempt circulation or not.

Step 3: Monitor Temperature Fluctuations

Even if your deep fryer can reach the desired temperature, it's important to monitor how much the temperature fluctuates. Fryers typically have a range of 5 to 15 degrees Fahrenheit before the heating element turns on or off. Sous vide cooking requires more precise temperature control, so you may need to adjust your fryer's settings or find a way to maintain a tighter temperature range.

Step 4: Prepare the Food

When you're ready to cook, take your food out of the sous vide bag and dry it thoroughly. This step is important for safety reasons, as any water left on the food can cause the oil to froth and spit. It will also help you achieve a better crust. Use paper towels or designated dish cloths to dry the food as much as possible.

Step 5: Heat the Oil

Now, it's time to heat your oil. Bring it to the highest temperature possible without smoking. This is usually around 375-450°F, depending on the type of oil you're using. Remember, the inside of your food will already be perfectly cooked from the sous vide process, so you're just focusing on the crust now.

Step 6: Add a Coating (Optional)

If you want to add a crusty coating or batter to your food, this is the time to do it. Dredge your food in flour, batter, or any other coating you prefer, right before placing it into the hot oil.

Step 7: Fry Your Food

Finally, place your food into the hot oil and fry it until the outside reaches your desired level of doneness. Since the inside is already cooked, you only need to worry about the crust. With these steps, you're now ready to use your deep fryer for sous vide cooking!

Common and uncommon foods finished in a deep fryer

Deep fryers are a versatile tool in the kitchen, and can be used to cook a wide variety of foods, from the common to the more unusual.

Some of the more standard foods that can be cooked in a deep fryer include chicken, doughnuts, fish, and french fries. These foods are typically battered or breaded before being placed in the deep fryer, resulting in a crispy exterior and juicy, tender interior. Other common foods that can be cooked in a deep fryer are onion rings, mozzarella sticks, and potato chips.

For those with a sweet tooth, deep fryers can also be used to create desserts such as apple fritters, deep-fried cookies, and even deep-fried ice cream. The contrast between the hot, crispy exterior and the cold, creamy interior of fried ice cream makes it a particularly intriguing dessert.

Some less common foods that can be cooked in a deep fryer include deep-fried pizza, which has become a popular offering at chip shops and street food stands in the UK, and deep-fried Mars bars, which originated in Scotland. For the adventurous eater, there's also deep-fried haggis, a savoury pudding containing sheep's pluck, and deep-fried avocado.

Deep fryers can also be used to put a crispy crust on a piece of meat that has been cooked using the sous vide method. This technique results in a tender and juicy interior with a flavourful crust.

Frequently asked questions