Fried Shrimp

You know a lot of us older cooks, we just take things for granted

But there are a lot of new young cooks coming into the kitchen. So I'm here right now to share just a few tips with you

Like I said, that I take for granted every day. Let's talk about frying

For starters, I like frying in peanut oil. And the reason for that is it's got a high, high resistance to burning

It has to get extremely hot before you're going to get a lot of smoke from it

You can drain it and you can reuse it up to three or four times

So even though it's a little bit more expensive, you can really get a lot of use out of it

If I'm frying chicken, I like to put my chicken on the counter until it's almost to room temperature before I drop it in my grease

That way it won't drop the heat of my grease real drastically

And you'll want to make sure if you don't have a deep fryer that you can set your temperature on

And you'll want to get you a thermometer that you can put in your grease

And you want to fry at 350 degrees. And of course, the best tip of all is never have your fire extinguisher over your stove