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6

When deep frying, the most important piece of equipment you can have is a decent thermometer--many candy/frying thermometers have a clip that can be positioned on the edge of a dutch oven so that you can keep watch of the temperature while frying (like this one). Different oils have different smoke points. For refined peanut oil, the smoke point is 450°F / ...


22

I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Funny enough, I was reading this yesterday. And if you go through the end, Kenji gives a very scientific explanation on how double-frying your wings can make them more crispy. ...


10

It does help, yes. The first frying acts to partially dehydrate the skin, while partially hydrolysing the collagen into gelatin. The second frying then completes the dehydration and "puffing up". If you didn't have the first frying, there would be less time for those effects before the food burned.


2

The actual USDA recommends that you let your oil cool down, strain it and store it in an air-tight, light-proof container if you plan on using it again. Refrigeration is not mandatory, but highly recommended. These precautions are in place to prevent your oil from oxidizing and giving a rancid smell to your food. 165 degrees Fahrenheit is the minimal ...


0

Found out that oil has to atleast be 165 degrees to be left inside the fryer.


2

When I serve tempura for a large crowd I deep fry a few hours in advance, drain on paper towel on top of newspaper. When guests arrive I warm up tempura for 5 minutes in an air fryer and it comes out crisp. A convection oven should do the trick too.


1

You aren't missing anything, it's completely normal for parts of the breading to come off food while it's frying. This residue will keep cooking, leading to blackened breading bit buildup. If pieces of breading are sticking then the answer is to fish them out, you can use a metal strainer to do this, there are strainers designed just for that purpose. You ...


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