Quotes About Deep-frying

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.

Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.

Every year I volunteer at a hospital on Thanksgiving, deep-frying turkeys in the children's burn unit. I do it just to see the looks on their little "faces."

The bar had the ambiance of a Chevron station mini-mart and the odor of someone deep-frying fish in a men's locker room.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.