A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, a creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic and the like provide crispy texture and salty, umami-rich, slightly pungent flavour. In short, they are desirable. They also just got a bit more convenient, thanks to this microwave method from Cook's Illustrated.
When it comes to confusing labels and price points, I find olive oil to be second only to wine. Once you get a handle on the whole virginity thing, there is the matter of region to contend with, and it can be hard to know which one you "should" cook with.
Most home cooks are aware that adding a smattering of fresh herbs to their dishes is an easy (and fairly cheap) way to elevate them to new, flavorful heights, but too few of them employ the power of the fried fresh herb.
I adore a good chicken nugget, but there can be a fine line between "perfectly golden brown" and "burnt". This official "Crispy Chicken Filet Colour Guide" from Burger King is the chart you've been looking for.
Air fryers have come to change the idea of cooking. They're fun, healthier (depending on what you cook, of course!) and not too expensive when compared to other large electric cooking devices. They also save significantly on oil use, which is good for both your arteries and your wallet. Here are six tips that will help you to master using an air fryer better.
Butter makes everything better, but the milk solids (which will burn) within it mean it's not the best candidate for high temperature cooking. Clarified butter (also known as "ghee"), on the other hand, is lacking such solids, making it a super delicious choice for frying.
If you've got time to swing by your local Aldi today, the supermarket has a deal on 1.5-litre Ambiano fryers that's worth checking out. For one day only, you can snap them for just $19.99. Provided it doesn't burn your house down, that's a pretty great bargain.
Frying oil usually ends up with gross gunk floating around in it, making it a poor candidate for re-using, but it turns out that there is a simple way to filter all that crap out. All you need is gelatin.
Fatty foods freeze really well. The cold and darkness help prevent the fatty foods from getting rancid, which is why freezing bacon -- and even bacon fat -- is a great idea. The same holds try for leftover frying oil.
