Tag Archives: russ parsons

Seasoned Oil – the Key to Frying

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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