Frying

There is one rule for all frying: don’t wander off. A thermometer may be handy but in most cases it is not essential. Again, sight and smell and testing a small piece can give you the answer. Use the oil you like best for frying. I use peanut or grapeseed oil. For shallow- and deep-frying, please let me be nannyish once in this book and ask you not to use wads of paper towels for draining, but to line a baking sheet or tray with layers of brown paper (supermarket bags, for instance) and put a layer or two of paper towels right on top. It’s absolutely true that we shall never see a poem lovely as a tree.