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.
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December 1, 2010 · 5:53 am