Secrets for Successfully Deep Frying Food

Frying in deep fat has fallen out of favor over the last two decades, but it is a cinch to make a comeback once people start converting their diesel cars into hamburgermobiles that run on fast food grease. In the meantime, however, there is another even more valid reason to learn how deep fry cook your food. It's delicious! Not healthy mind, but actually gosh-darn good to eat. And when was the last time you could say that? Frying foods can be done either in a convenient electric deep fryer available at your local Target or Bed, Bath and Beyond, or in a big skillet. Here are some simple rules to fry by.

Any food you decide to deep fry should be as uniform as possible. In other words, while you certainly can fry both a thin cut pork chop and a thick cut pork chop together, you probably shouldn't. And it is also vitally important, and I cannot stress this enough Marcia, to make sure any food you plop into a deep fryer or skillet is as dry as you can get it. Any moisture at all in the form of water that is left on the food you are about to fry will pop out immediately onto your skin in the form of hot scalding oil. If you think that a measly little bubble of hot oil cannot hurt you, please allow me to disavow of that mistaken proposition. It can hurt and it will hurt and it will probably hurt until at least the next day. That's not even to mention the psychological pain of looking down at an unsightly blister boiling up on your skin. Keep it dry. This ain't sex. It's better! Of course, I'm kidding, don't be stupid. What could possibly be better than sex?