When deep-frying, why won't oil return to high heat after the 1st batch?

Discussion in 'Food & Cooking' started by tiemu, Dec 2, 2014.

  1. tiemu

    tiemu

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    I heat vegetable oil in a fairly narrow, high light-weighted saucepan.

    It only takes minutes to bring oil to deep frying temperature (180 C / 360 F) and the first batch of meat turns out crispy.

    But after removing the meat, I keep the heat on full strength but the oil just doesn't return to the same high temperature, staying at around 130 C (260 F), even after a long wait.

    Why does this happen? I find it very weird that it doesn't return to high temperature.
     
  2. butzy

    butzy

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    I'm sure someone will come with a better answer, but I would guess that there is too much moisture in the meat.

    Water boils at 100 oC (at sea level), oil at a much higher temperature, so water in the oil lowers the cooking temperature.

    Can you give some details as to how you deep fry your meat?

    What type of meat is it?

    How much oil do you use (if you use more oil, the water/moisture has less of an effect)

    How do you treat the meat prior to deep-frying?
     
  3. chefedb

    chefedb

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    Moisture from first batch of meat has seeped into the oil and diluted it down. Plus you are using wrong type of pan
     
  4. tiemu

    tiemu

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    I made chips this time, frying them twice and they turned out great. I used more oil than usual and dried the potatoes as far as a I could and heated it as hot as I could. I'l ltry meat again some time. I used beef and chicken which had been in a marinade, then coated in breadcrumbs.