Frying Bacon (Not for the Faint of Heart)

Step 4 Step Three: Out of the Frying Pan

There are a few things to be said about the oil. First of all do not use an olive or vegetable oil. Both have relatively low smoke point and don't take the harsh heat well. Peanut oil is preferred for frying due to its resilience in both matters. I did not have peanut oil, or a thermometer. I would recommend investing in both. Here is how I did it though, for those of you in a similar position.

(As a side note, for those of you with thermometers, 340-360 degrees Farenheit, or about 170-180 degrees Celsius is said to be a good temperature range for tempura frying)

I used canola oil. It can withstand higher temperatures without giving off as much smoke. I had the stove set to about a medium-high temperature, and to test the oil I dropped in some of the batter. It sank, but immediately started bubbling and floated to the surface shortly after. In my experience, this is good. It allows for more even cooking through, and doesn't leave the food in the oil overlong to become greasy and unappetizing.

Comments

[KittyF]

Coconut oil has a higher smoking point.