Tips for Frying
The best oil for frying is peanut oil. But if you're worried about allergies, go with canola oil.
Avoid using regular vegetable oil. It is very bland and heavy. Oil has a huge affect on the flavor of your food.
If you're not sure how to determine if your oil is at the right temperature, drop ONE SINGLE drop of water into your oil. If it sinks, your oil is too cold. If it pops, your oil it too hot. If it sizzles, you got it just right.
Poor salt. It gets a bad rap. But salting your food is the most crucial part of the cooking process. Proper salting does not make food salty, but brings out the natural flavor of the food you are cooking. Here are some tips for using salt properly.
Roasted or grilled veggies: Add salt BEFORE cooking.
Pasta, rice & grains: Salt the water before cooking.
Steamed veggies: Salt AFTER cooking.
Salad greens: Salt and toss before dressing. When making a vinaigrette, add salt before whisking in oil (this will help the vinegar emulsify with the oil).
Onions, shallots, garlic & leeks: Salt while sweating or sauteing.
Seafood, poultry & meat: In general, salt just before cooking.
Homemade stock or broth: Lightly salt ingredients before cooking. Add salt to broth after reducing.
Eggs: Add salt immediately before cooking.
Beans and other legumes: Soak in salted water and cook in salted water.