Promoting fried food is bad. Bad in such a good way. But even worse are failed attempts that produce limp and pale food. (For a geekalicious explanation of why it’s hard to fry in a home kitchen check out How to Read a French Fry by Russ Parsons.) The short answer on why it’s hard to fry at home is that oil repels water, and most foods contain a lot of water. To break down this barrier the oil should first be seasoned.
Tag Archives: technique
December 1, 2010 · 5:53 am
Seasoned Oil – the Key to Frying
Filed under Technique & Dirty Secrets
Tagged as cooking, deep frying, frying, recipe, russ parsons, seasoned oil, technique
