Frying
All foods before frying must be rinsed, well pressed out of the water (meat), cleaned or peeled (vegetables, fruit), divided into parts, beaten or chopped (meat) and salted. Juices are released from the cell of the salted product, so it should be salted at the last minute before frying.
After the initial preparation, the dishes are finished before frying through:
1) oprószenie mąką, mainly used in the finishing of meat, especially English”;
2) osypywanie bułką tartą, mainly used with ground dishes, like chopsticks, croquettes;
3) panierowanie, that is, successive dipping in flour, eggs and breadcrumbs, used in the finishing of meat cutlets, vegetarian, all kinds of patties in a pancake; always breading at the last minute before frying, lest salted meat produce juices. Juices penetrating into the buns evaporate on contact with the hot fat and destroy the breading. For this reason, meats contain a significant amount of water, like fish, veal meat, chickens, should be dried in a clean cloth before breading;
4) zanurzanie w cieście, often used in finishing pork chops, veal, cooked meats, like veal legs, ham and fruit, like apples, plums;
5) wrapping in pancakes, used in the finishing of meat patties, groats etc..
Working tools, which should be used with frying in a small amount of fat: heavy black pan, thick sheet metal with a fairly short handle, a small wire spatula for turning, fork, warm dish, to serve the dish.
