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.
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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.