Fried food is greasy
Also searched as: greasy chips, oily, dripping with oil
In short: The oil was too cold, or the food sat in its own fat afterwards.
Like a house under pressure: as long as steam pushes out from inside, no oil gets in. Once the pressure stops, it pours through every crack.
The oil stays hot enough. The crust forms quickly and keeps the oil out.
What happened in your kitchen?
Did you measure the oil temperature?
All causes, by frequency
4
- Oil too cold
Below about 160 °C the crust forms slowly, and the food sits in the oil for a long time and soaks it up.
Next time: Fry with a thermometer · Reheat the oil between batches
- Too much at once
A lot of cold food cools the oil down a lot.
Next time: Fry in small batches
- Poorly drained
As it cools, the surface draws in clinging oil.
Next time: Shake off straight away and put on a rack · Do not stack on a plate
- Old oil
Much-used oil has broken down, foams and clings more.
Next time: Filter the oil and replace it regularly
Sources · 2
- Fine Dining Lovers: The science of French fries
- Harold McGee: On Food and Cooking (2004), Kapitel Kartoffeln, Stärke, Frittieren