Not that I would ever want to encourage anyone from trying it at home, but you probably could up the safe factor with a fry screen and keeping the pot covered the entire time. That would be slightly safer…
18 grams of water (a little over a tablespoon) will expand to 22.4 liters of volume when turned to steam, and it will happen really fast. So if that little ball thing leaks, the resulting steam will probably blow the top off your frying vessel and cause the oil to boil over, exposing it to the naked flame beneath or testing the circuit breaker in your electric appliance. You probably won’t have hot oil flying at your face and you might not have an oil fire, but at the very least you will have a very big mess to clean up.
You’ve probably heard that deep-frying is the absolute worst way to prepare anything ever, but a study published in Food Chemistry has found that it can actually add nutritional value to some vegetables.
Concerned about the amount of heat olive oil can tolerate (~400F)? Just fry below the smoking point. In Spain, they use pure olive oil for fries instead of extra virgin because you can crank it higher. When you fry at high temps, food absorbs less oil. But I have no problem getting my fries nearly confitted with olive oil. Might be a bit soggy, but make them homefries!
We’ve all been there. You decide you’re finally going to cook up the perfect steak. You’ve brought home your carefully selected grass-fed meat, let it come to room temperature, and seasoned it well. You get your pan good and hot and let ‘er rip. Then, just as it’s starting to sear up to a crusty golden brown, a squirrel invites itself into your house and you spend the next half-hour chasing it out. Oh wait, you haven’t been there? Okay: More realistically, you got drunk on that third glass of wine and ended up with dinner that’s more beef jerky than beef tenderloin.
Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up.
It’s a question I ask myself every single time I slice into the big purple vegetable. Conventional wisdom has you salt the slices to draw bitter liquid out of the eggplant. Once the slices have sat for about a hour, you’re suppose to rinse them under cool water to remove any excess salt and then proceed with your recipe.
I knew that salting the eggplant drew out some of the water, but I didn’t realize that the goal was to remove bitterness. I thought it was just better for there to be less water in the eggplant when cooking. All those salty minutes wasted.