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tipstools tips 2008 04 best oils for frying
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A big soup spoon is the way to go for oil basting.
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(3.88)
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Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
5.0
(5)
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The world of oil is vast and varied. Here's how to navigate it.
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Here’s what our editors recommend for crunchy fries, crispy chicken skin, blistered veggies, and more.
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Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
4.7
(4.69)
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These Brussel sprouts are a textural masterpiece: crisp on the outside, tender inside, and drizzled with an indulgent honey butter.
4.0
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If you have a wok, gold star goes to you! Use it!
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What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.
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When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
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Crispy. Golden. Fluffy. Bubbe would approve.
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
4.6
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Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
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The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.
4.6
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Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
4.7
(4.66)
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.
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(4)
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Consider this your intro to frying at home. (It's worth it, we promise!)
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The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.
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While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.
3.0
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Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.
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Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
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(5)
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All the giddy deliciousness of crispy chicken tenders, all the convenience of air frying in one easy, crowd-pleasing recipe.
3.3
(3.25)