Archive for the ‘Frying’ Category

More Frying Oil

Now I don’t have to wonder if less oil for deep frying is better than more oil. This evening while deep frying some¬†potatoes¬†to go with burgers, I opted to use just enough oil to just cover the frozen potatoes. Once the oil was at 375, I added the potatoes to the hot oil and watched […]


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Friday Night Fish Fry

Successful food frying combines the correct balance of tools, oil, preparation, technique and naturally good food. Each plays a roll in creating a delicious meal with great texture and flavor.


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Bread, Batter, Batch

Successfully fried foods have a crispy crust on the outside and a tender moist interior. Breading or battering the food before frying delivers the crispiness and protects the delicate interior from over cooking.


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Frying Side Kicks

Fried foods need to be removed from hot oil and drained when they are done cooking. Draining removes excess oil and allows the food to cool off. Long handled frying utensils and a good draining rig make a potentially dangerous and messy job easy.


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Oils Well

The kind of oil used for pan or deep frying plays a large roll in the quality of the finished food. Different types of frying oils will make or break the meal.


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Fry Cook 101

While frying food seems simple there’s more to it than hot oil, batter and breading. A dutch oven and a candy thermometer will put you on the road to success.


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