for your home Fear frying? of
No need to shun
fried foods with
these expert tips
By Barb Freda
“PEOPLE NEVER SHOULD have been afraid
of frying in the first place,” claims “Hoppin’ ”
John Martin Taylor, author of The Fearless
Frying Cookbook (Workman Publishing, 1997).
“There’s a lot of bad press and bad information
and bad fried food out there. When people tell
me they don’t like fried food, they haven’t had
it done properly or they are flat-out lying,” he
adds with a laugh.
Taylor, who hails from the South, where
they know how to fry, developed 13 rules for
frying, and today’s electric fryers make the
rules easy to follow. “These fryers are sophisticated machines,” he says. Aside from taking
the guesswork out of frying, many models
come with lids that minimize spatter and filter smells.
Here are some of his rules.
Temperature. Food fried right should
not taste greasy. Fried at the correct tempera-
ture—365 F—food barely absorbs any oil.
Water in the food escapes as steam, which
means the oil cannot seep into the food. Cook
at too low a temperature and the water does
not become steam, letting oil soak into the
food and resulting in food that is soggy and
greasy instead of crispy and light. Fryers make
it easy to read and control oil temperatures.
They also let users monitor the temperatures
to keep oil from burning (by way of an auto
shut-off after 30 minutes of inactivity) or
from cooling too much and thus allowing
food to absorb too much oil.
Homemade twice-fried French fries
JOHN MARTIN TAYLOR, author of The
Fearless Frying Cookbook, has memories of
fabulous fries made in Paris. Here, except
for frying the potatoes in beef fat, as
the French do, is Taylor’s technique
for making world-class fries.
• Use russet potatoes,
which have more starch than
waxy, red potatoes.
• Thirty minutes before
frying, cut the potatoes into
thick matchsticks, about
•Lay the cut potatoes on
a dish towel and fold the
towel up and around the
potatoes to keep them from turning brown.
62 ;e Costco Connection OCTOBER 2012