How can you save the oil from absorving wh en you deep fry the things/?

You can't really keep oil from absorbing into food, all you can really do is let the food drain on some paper towels after you cook it.How can you save the oil from absorving wh en you deep fry the things/?
I'm assuming you mean how to stop food absorbing the oil when you deep fry. Make sure the oil is hot enough before putting the food into it. A good way to test the oil is to put the handle of a wooden spoon into it. If it sizzles your oil is hot enough. When the oil is hot enough it seals the outside of the food.How can you save the oil from absorving wh en you deep fry the things/?
Well all the answers are some what Right, But the secret is to have a thermometer for your oil. Usually a good frying temp is 350-375 degrees. Depending on what you are frying. Just remember not to over fill your or overcrowd the pot with food or oil. Make sure you place the food in slowly not all at once since this will shock the oil and bring the temp down fast, then it has to get back up to temp again. When the food is done remove quickly and place on a draining rack over some towels.
follow the 2nd answer!That person is right.
Make sure the oil is at a very high temp before dipping food in, this helps speed the frying time so less oil is absorbed. Then drain on paper towel.
put the things in a piece of paper this will absorb the oil.
I learnt this in school and would like to share with you.


The degree of oil absorption depends on many factors.





1) the type of ingredients/type of coating on food


- Foods that contain a high percentage of sugar and fats will absorb more oil.


- soft flour absorb more oil than hard flours = battered fish absorb more oil than breadcrumbed ones.





2) temperature of fat during frying


The oil must be maintained at 190degrees Celcius or above when frying. The key word here is maintained. If you fry a piece of chicken and halfway you add in a frozen nugget in, that's gonna bring down the temp of the oil, increasing the oil absorption. Do not use oils that have been reused many times cos this increases the surface tension of the oil, thus resulting in foods soaking up more oil.





3) surface area of the food


Large pieces of foods tend to absorb less oil than smaller ones (cos of the larger surface area). So don't cut up ur food into tiny pieces - fry them in large pieces instead. Also, fry food for the minimum time required - do not overfry to prevent more oil absorption.





Foods with holes (eg. lattice or ring shape) have increased surface area and this increases oil absorption too. Crinkle cut fries absorb more oil than straight cut ones.
You can't prevent 100% of the oil from getting into food but you can keep it to a minimum by:





Try to deep fry as much as you can with only flour as a breading. While simple flour coating doesn't protect things like skinless chicken, its more than adequate for chicken that still has the skin on. A simple coating of flour provides less coating on the outside of the food for oil to absorb into in the first place.





Making certain that you fry relatively moist things, as the moisture escaping is key to keeping oil from absorbing too much.





Keep that oil at a high temperature at least 325 degrees and preferably 350 degrees. The high oil temperature causes the food to heat up at the correct rate, turning moisture inside to steam. As the steam escapes, it prevents the oil from being drawn into the food.





Place the food on a layer of paper towels after you have taken it out fo the oil to drain off some of the oil that was abosorbed. Replace the towels frequently as needed to prevent them from getting too greasy.
you cant but u can dicrease it by putting your stuff in a hot oil putting ing it in a warm oil the potato or chicken would observe the oil while waiting for the oil to be hot and when finish frying put them on a paper towel ot will observe another amount of oil but youll never prevent ur food frpm pbserving the oil