There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Just as Superman had his Kryptonite, even the most seasoned home cooks have their weaknesses. Some are terrified of pie dough -- will it roll out? Or a soufflé -- will it fall immediately? Or poaching an egg -- will it ever come together?
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Frying can be terrifying, too. Do it right and you'll end up with the perfect crust: browned, crunchy, and hiding the tender insides. But do it wrong and you'll find yourself battling splattering oil and scraping the burned bits off the bottom of the pan.
Luckily, you never fail to impress us with your tips. Here are some of your best for optimizing the frying process:
Pegeen recommends using a large, heavy pot in order to minimize oil splatter. A splatter guard will help protect your hands and face from hot oil (and also comes in handy for making bubbly sauces in a skillet).
Heat the pan before you add the oil, suggests sfmiller. Then, use a high-heat instant read thermometer to keep tabs on your oil temperature. The oil will cool after you add the food, so raise the heat until it comes back to the desired temperature.
Instead of dropping the food from a height, gently slip it into the oil. If you're scared of hot oil, ATG117 advises using tongs.
What are your no-fail techniques for frying? Answer the question on the Hotline here, or continue the conversation in the comments below!
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.