How to Choose the Right Cooking Oil (or Butter)
Cooking without fat is doable, but not fun. Not only does fat equal flavor, it promotes browning, helps seasonings cling, and keeps food from sticking to the pan. There is…
Fry Food Without Burning Your Beautiful Hands
Fried food is art, and fish houses, purveyors of fried chicken, and Southern gas stations have it making down to a science. But there is something deeply satisfying about transforming…
Dirty Martini Fried Chicken Is Giving Crunch
My great love of olives is led me to create Dirty Martini Fried Chicken. I wanted another way to enjoy olives with chicken, and I didn’t care how it happened.…
Make ‘Elephant Ears’ With Store-Bought Pizza Dough
Photo: Claire Lower Fried dough is a broad category. Doughnuts, elephant ears, funnel cake, and beignets all fall into this particular basket, and while no two taste exactly the same,…
Why You Should Be Air-Frying Your Tofu Before Marinating It
Marinated tofu is great, but getting tofu to actually absorb marinades is trickier than it seems. If you want the flavor to get all the way inside, you have to…
You Should Double Fry Your Chicken
Photo: Koarakko (Shutterstock) The best karaage chicken I ever ate was at a Japanese restaurant down in the Bowery area of New York City called Bessou. The restaurant took great…
How to Drain Greasy Food When You’re Out of Paper Towels
Photo: Dari Poomipat (Shutterstock) Fried foods are comfort foods. But holding onto that just-fried crunch is a precarious dance of wicking off oil and allowing the food to cool on…
Why You Should Know Your Finishing Oils
Photo: Alexandra Harashchenko (Shutterstock) Choosing the right oil for the job can be the difference between experiencing a romance of flavors, or the taste of scorched, bitter fats ruining your…
You Can Deep Fry Outside on the Grill
Photo: Foodio (Shutterstock) I won’t say that deep frying at home isn’t “worth it,” but I will say that it’s downright unpleasant. It stinks. It’s messy. Sticky vaporized cooking oil…