Deep Fryer – Page 3 – Kitchensnitches

Gluten-free foods are becoming more of a trend with the uprise in gluten allergies as well as dietary changes happening around the world. With this new popularity, it can be daunting when you go out to eat and have to trust that your food is really “gluten-free.” Especially when restaurants promise their deep-fried food is also gluten-free. So, do deep fryers actually kill gluten? Not necessarily. Most deep fryers heat oil between 350-375℉ to cook the food, while gluten isn’t destroyed until it reaches at least 600℉. Typically, this temperature is used when cleaning pots or pans before cooking gluten-free options on it to prevent cross-contamination. This article will go into detail about how deep fryers work with gluten and what you can do to prevent cross-contamination if you are switching between gluten and gluten-free recipes. We’ll also dive into what to look out for when eating out at restaurants that claim to offer gluten-free alternatives. How Does Gluten React In Deep Fryers? The heat can stir up the gluten to create a crispy exterior around your food. This effect is where we get our crispy onion rings and French fries from, which is delicious but also filled with gluten. Gluten-free foods wouldn’t have the same texture or crunch given that gluten is taken out of it. This can be a hard transition for those who love the texture of fried food. Some gluten can be destroyed in high heat while deep frying. Gluten does burn away under high heat. Unfortunately, the deep fryer can only get the oil so hot. Gluten needs at least 600℉ to be fully destroyed. Most fryers only get to be around 392℉, which can destroy some gluten molecules, but not all. Gluten molecules can stick to your fryer. If using your fryer with both gluten and gluten-free ingredients, be sure to clean the machine properly before switching foods. Gluten can stick if you aren’t thorough or expose your machine to the right temperature, which can contaminate the gluten-free food. This can be dangerous for those with an allergy to gluten. Your best bet is to use gluten-free flour to deep fry your food. To bypass gluten altogether, simply use gluten-free flour to eat the deep-fried food you love. You won’t need to worry about trying to heat the gluten out, and you can rest easy while you enjoy your delicious food. Can I Cook Both Gluten and Gluten-Free In The Same Fryer? Yes, but clean out the fryer between batches. If you need to cook multiple meals for family members or customers, it can be worrisome when you need to make gluten-free options. You can do this with a deep fryer, but be sure to clean the fryer to prevent cross-contamination between batches thoroughly. If you are sharing ingredients like butter or fat when cooking any part of the meal, be sure to use new ingredients with your gluten-free option. You can cross-contaminate your gluten-free food if you mix it with other ingredients that you used with the gluten-filled food. It may not seem like a big deal, but when gluten allergies come into play, it can be very dangerous. You can use a deep pan with heated oil if you don’t want to clean out your deep fryer. If you are juggling meal-prep for both gluten and gluten-free, it may help to have another option when deep-frying your gluten-free food. You can use a deep pan with heated oil and a slotted spoon to lift the food when it’s done. You can also have a dedicated fryer for gluten-free food only. This option is great for those with a severe gluten allergy. With your own designated fryer, you can be sure there won’t be any cross-contamination. This will give you and your guests peace of mind when it comes to eating your food. How Do I Know If Restaurant Options Are Truly Gluten-Free? Check the menu. Since gluten-free foods are becoming more popular, most restaurants will have a note that gluten-free options are available. Most items may have a symbol next to it or a note at the bottom of the menu, stating that they can make gluten-free foods to order. If you don’t see any option, you may want to call ahead and ask. Ask your waiter or waitress. Restaurants who offer gluten-free food typically educate their wait staff on how it works to give their customers peace of mind. Simply ask your waiter or waitress how the gluten-free food is cooked or fried before ordering. If they aren’t sure, they can always run back and ask the chef or manager for you. Check with the manager or chef on how the food is cooked. Most restaurants will have designated cookware for gluten-free options to save time on cleaning between gluten and gluten-free batches. It never hurts to ask to be sure, though. Especially if you have a severe allergy that can react to even small gluten particles. Better safe than sorry! Walk away if the restaurant staff tells you that they can “cook” the gluten out of a dish. As discussed before, gluten cannot be “destroyed” by traditional frying methods. The oil will never get hot enough to do that. So, be cautious when restaurants assure you that they can destroy or cook the gluten out when making your food. Any Extra Tips I Should Know About To Avoid Gluten? The gluten-free deep-frying texture will be different. Gluten is one of the key factors in creating the crunch that you get when you eat fried food. Cooking the same dish with gluten-free flour will not yield the exact same results. So, if you are making the switch, don’t expect the food to taste exactly the same. Gluten-free frying cooks just as quickly as gluten foods. You should follow the same guidelines when deep frying your gluten-free and gluten foods. They only need a few minutes in the deep fryer to get that golden-brown coloring and crispiness. If cooking meat, be sure to check the internal temperature before eating it. You need to make sure your oil is hot enough to prevent oily foods. Whether you are frying gluten or gluten-free food, be sure your oil is hot enough when frying it! If your oil is not hot enough, your food will end up too oily. You also don’t want to overcrowd your fryer, since that can turn your food soggy! Don’t turn your food too soon! Another good tip when deep-frying is to leave the food alone in your fryer. If you try to turn the food too soon or take it out too early, the breading will most likely fall off, and you’ll be without that crispy goodness. Set a timer for 2-3 minutes to keep you on track of how long the food has been in the fryer before turning it. Summary We’ve discussed whether fryers kill gluten or not in this article. As mentioned above, it does not since the oil will never get hot enough to do so. You are better off cooking with gluten-free flour and ingredients rather than trying to “cook” the gluten out. Be mindful of cleaning the fryer if you want to use it for both gluten and gluten-free food! We also discussed how to ensure that restaurants are offering truly gluten-free foods. Be sure to talk with your wait staff or the manager before eating, especially if you have a gluten allergy. Better safe than sorry! Hopefully, this article was helpful, and you will have a great deep-frying experience!