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?
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:
What are your no-fail techniques for frying? Answer the question on the Hotline here, or continue the conversation in the comments below!