Frying Tips

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 gonna 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 a 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, 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

Thank you