How to Become A Deep Fry Master

I was talking to my chef friend about my favorite restaurant in Miami Yard Bird, and telling her how good the green fried tomatoes, and their very own Mama’s Chicken Biscuits are. While describing the bursts of flavors each of those dishes have, I realized I didn’t know how to deep-fry anything. So I asked her what’s the secret to achieve a perfect deep-fried anything and she said:

“You have to hold each piece of food with long tongs as you add it to the oil and hold just below the oil’s surface for five seconds before releasing it.”

She assured me this will seal the exterior and stop it from sticking to the pot or the other food. So as soon as I get back home I’ll try this and see how it goes. In the meantime, go ahead and try it yourselves and let me know if it works!

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