The food lab better home cooking through science ( PDFDrive ) 1067

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 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 ... 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. .. 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... 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