- Any type of wok will work for frying foods, but a flat-bottom wok is the most stable and this reduces the chances of tipping and spilling. If you want to use a round-bottom wok, make sure the ring stand is sturdy and the wok sits in it tightly. If you don't own a wok or are using it for another part of your meal, use a 3-quart saucepan for frying.
- A deep-fat frying thermometer helps you monitor the proper frying temperature. Use a long flat thermometer like the one pictured on page 10. Or, use any deep-fat frying thermometer that will clip on the side of the wok with its bulb in the oil but not touching the pan itself. Candy thermometers that register up to 400 degree F can double as deep-fat frying thermometers.
- Use a wire-mesh strainer or a slotted spoon with a long handle to remove from the hot oil. They let the oil drain off, allowing you to remove just the food. If you don't have a wire-mesh strainer or slotted spoon, use wooden or metal tongs. When using tongs, it is important to work quickly because you can only remove one piece of food at a time.
- Drain fried foods on a wok rack or on several layers of paper towels. Some woks come with a semi-circular or doughnut-shape wire rack that fits over the edges of the wok, allowing the excess fat from the food to drip back into the wok.
Continued on page 3: Reusing Oil