rack, very little oil actually drips out of the food—the oil’s
surface tension keeps it in place. A paper towel, on the other
hand, wicks oil away through capillary action, effectively
drawing more fat out of the food and helping it stay crisp
longer. In fact, in a side-by-side test, I found that paper
towels drew out nearly four times as much oil from the food
as a simple rest on the rack. To get the least greasy food
possible, drop your food directly from the fryer onto a
paper-towel-lined plate, tray, or bowl, flip it to blot oil on
both sides, and then quickly transfer it to a rack, to allow for
circulation (steam building up under the food can soften its
crust).
Rest your fried food on paper towels to wick away grease.Season Immediately
I worked for a chef who was fond of saying, “I don’t care if