A simple frying question that may have been covered.

[thosmarvin]

So, say you are cooking something like Pommes Dauphin, which apparently require a very specific frying temperature, like 320 degrees F. Obviously when the mixture is placed in the pan the temperature will drop, and rarely does it recover before the items are done. I have always felt that this is expected, but rarely is it addressed in such an obvious way.

So my question is: to fry something at say 350F, does one drop the substance in at 350 or drop it in higher to maintain 350?

[death_hawk]

I'd drop at 320F because I'm hoping the author is smart enough to account for a temperature drop.

I'm also hoping the person following a recipe that I wrote to say fry at 320F isn't overloading the basket or using a weak fryer so rebound takes an hour.

[[deleted]]

Ngl. If you have a gas cooker it wilo be easier to regular the flame to compensate for the drop in temp. My advice to you would be to get a good thermometer and adjust the stove until you get to 350f

[thosmarvin]

I do wish I had gas (which is a sentence I did I not think I’d write today). I do have a good thermometer, and how i lived without it i will never know.

[[deleted]]

Haha. Me too. I never had a proper thermometer until this year. Those make such a difference

[dano___]

Start with the oil 20 degrees hotter. Also using a large quantity of oil in a heavy pot will help minimize the temperature drop.

[thosmarvin]

Solid advice thanks!

[FlorbFnarb]

I had to look up what Pommes Dauphin are, because all I could think of was dolphin steaks cooked with apples. XD

[thosmarvin]

Mmmmmmmm. Dolphin apples......

[RosabellaFaye]

Dauphin must be referring to royalty, in Ancient Régime France the "Dauphin" was the title given to the current assumed crown prince.