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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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The world of oil is vast and varied. Here's how to navigate it.
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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.
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Here’s what our editors recommend for crunchy fries, crispy chicken skin, blistered veggies, and more.
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If you have a wok, gold star goes to you! Use it!
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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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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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Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
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These Brussel sprouts are a textural masterpiece: crisp on the outside, tender inside, and drizzled with an indulgent honey butter.
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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.
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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.
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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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The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.
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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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Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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Consider this your intro to frying at home. (It's worth it, we promise!)
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The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.
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Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
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Dipping the oysters in egg whites makes the fried coating especially light and crisp.
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These coconut oil recipes range from savory to sweet—and are proof it's maybe even better than butter.
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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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