Fry

BOILING FOOD IN OIL IS ONE OF THE MOST flavorful methods of cooking food and perhaps the most misunderstood and least used at home. We tend to think of fried foods as high in calories, and while there’s no denying that deep-fried foods retain some of the calorie-dense oil they’re cooked in, when you fry properly, the food should not be overly oily. The oil is not penetrating the dense muscle of a chicken drumstick undergoing deep-frying. Rather, the oil is cooking the water out of the skin and batter and turning them a flavorful, crisp, golden brown as it heats the meat through. When you drop batons of potato into hot oil, the water in the potato boils and vaporizes in countless bubbles, pushing the oil away from the potato.