America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.
Perhaps you tried a deep-fried recipe once and was disappointed at the greasy/burned/undercooked/otherwise unappetizing results, or maybe frying has always seemed like an intimidating prospect. Don't lose hope.
We assure you that hot, crisp, golden, non-greasy, deliciously fried food is achievable by any level of cook armed with the right knowledge. Below we've answered eight common frying conundrums. Here's your opportunity to give frying a go.
All linked products are the test kitchen's recommendations for equipment.
Our frying wisdom is distilled from over 20 years' worth of recipe development; the information below is adapted from our newest book, "The Cooking School Cookbook," a comprehensive reference for every home cook.
I don’t have peanut oil; can I use canola oil?
Is there any way to minimize the messy splattering?
My fried food always comes out greasy.
My food is pale and soggy.
My food is burnt on the outside and underdone on the inside.
The oil is smoking; what do I do?
I don’t want to throw out all this oil; can I reuse it?
Could I use shortening or lard for the frying oil?
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