These are pictures
of a batch of shrimp frying to illustrate how watching the bubbles tells
you the doneness of the fried food. This method works for everything
fried. It may take a while to load... please be
patient..... There are four pictures and the oil was about 365ºF.
The first picture shows the most bubbles, that's when
the shrimp were just put in. You'll notice the shrimp start to appear on the third
picture. The last picture is when they are done, I took them out as soon
as I put the camera down. This whole process took about three
Also notice that I didn't load the pot up with
shrimp. Doing that kept the oil hot and allowed them to have a slightly
crisp outside and tender inside.
Putting too much shrimp, or any other food, will cool the oil down too
much and give you an overdone and soggy mess.
The bubble check holds true for all fried foods.
Keep your thermometer in the oil or put it in after each
batch, you'll know what's
happening at all times.
Read about "cooking oil Smoke Points". Click