you’ve just fried dog sh*t. If it comes out of the fryer, you
season it the second it does!” And he’s right. Salt sticks to
and dissolves more rapidly on hot surfaces, so the sooner
you season your fried food, the better it’ll taste down the
line.
Reuse Your Oil
To save your oil, skim it and let it cool in the wok, then pour
it through a fine-mesh strainer lined with cheesecloth or a
paper towel. From there, pour it right back into its original
bottle (or an empty soda bottle) through a funnel. Seal the
cap, and store it in a cool, dark cabinet until the next time
you need it. If it starts getting very dark or produces foamy
bubbles on its surface when you start heating it, it’s past its
prime and should be disposed of.
ALL ABOUT OIL
Q: What’s the best oil for deep-frying?
There’s a baffling array of fats on supermarket shelves these
days, from supposedly heart-healthy olive and canola oils
high in Omega-3 fatty acids to expensive designer oils, like
avocado or grapeseed, to solid-at-room-temperature fats like
vegetable shortening and lard. Which fat is best for frying?
Which produces the crispest crust and best flavor?
I decided to find out the only way I know how: try ’em
all.
I fried a dozen batches of chicken using the following
fats: shortening, lard, canola oil, olive oil, peanut oil,
sunflower oil, corn oil, palm oil, avocado oil, generic