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3 Ways to Check Deep Fry Oil Temp Without a Thermometer

Updated on March 17, 2016
If you don't have an oil thermometer, be sure to use one of these simple methods to check the oil temperature before you fry.
If you don't have an oil thermometer, be sure to use one of these simple methods to check the oil temperature before you fry. | Source

Have you ever used a recipe that called for oil to be heated to 350 or 370 degrees and wondered how, short of using a deep frying thermometer, to know when the oil is hot enough for frying?

Well, I certainly have.

Deep frying is normally done at between 360 and 375 degrees Fahrenheit.Here are three ways to test frying oil temperature to see if it’s ready without using an oil safe thermometer. These methods are designed to indicate when the oil reaches this temperature range.

Method One: Wood

Use the Handle of a Wooden Spoon or a Wooden Chopstick.
When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough.

Method Two: Bread

The Old Joy of Cooking Method
Drop a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365.

Method Three: Popcorn

The Cooks Illustrated Method
Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop as the oil reaches between 350 and 360 degrees. (Remove the kernel, eat it, and start frying!)

Tip: Don't Overcrowd Frying Food!

Remember that no matter what temperature you start at, overcrowding the pan will result in a dramatic temperature drop and oily food. Don’t spend a lot of effort ensuring the correct temperature only to waste your effort by dumping in a mountain of frozen French fries, for example! Fry in small batches for the best results.

Get Inspired and Deep Fry a Turkey!

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    • Spanish Food profile image

      Lena Durante 3 weeks ago from San Francisco Bay Area

      I never use a thermometer to check my oil. My mother didn't even own a thermometer; we always used the bread method. I've heard of the popcorn trick, too, but haven't used it personally.

    • profile image

      Shawn 8 weeks ago

      Wouldn't the popcorn popping create a potentially dangerous splash? When it, you know, pops?

    • profile image

      EG 3 years ago

      Great info. Thanks

    • profile image

      GG 4 years ago

      Wish I had read this before I made my fried chicken today, but I -am- getting better at this method of cooking, thanks for your help!

    • profile image

      Gxhhdbhcvb 4 years ago

      Great tip

    • profile image

      Deep fry chic 5 years ago

      LOVED THIS ARTICLE!!! so helpful! thank you :)

      keep up the great work

    • profile image

      JP 5 years ago

      Thank you so much! I used a combination of the three to make sure it was just high enough without being too high, and my chicken tenders came out great. Very useful post!

    • profile image

      Joy 5 years ago

      SOOOO happy you posted these three tips. That exact situation happened to me where the recipe called for oil to be heated to 350 for frying and I was, of course, without a deep frying thermometer. The popcorn kernel test was the best {and funniest} method. Thanks!

    • mary615 profile image

      Mary Hyatt 5 years ago from Florida

      Good ideas. I've deep fried turkey before, and it's wonderful!

    • John D Lee profile image
      Author

      John D Lee 7 years ago

      Good luck with the wings Angie!

    • profile image

      Angie 7 years ago

      I'm impressed...these guys are really organized: Time preparation, all the supplies handy & each person has a place. Fantastic. I am inspired. I'll add some hot wings to the menu :)

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