Deep Frying Quotes

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.

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 key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

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

Deep frying a Twinkie makes it healthy, right?

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

What exactly is a french before it's fried?

I'm from Texas, we fry everything.

One year, we tried to deep-fry a turkey. It must have been really humid outside, because the temperature of the oil got thrown off. It ended up being slow-cooked in oil - black on the outside and raw on the inside.

As soon as you wanna take away the flavor of anything, just fry it.

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.

A great trick for frying is to put a popcorn kernel in the oil, and when it pops, you're ready to fry.

I always get so excited cooking chicken wings.

Steer clear of anything fried.

Hot oil! We need hot oil!... Forget the water balloons!

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.

The only thing you can do to make catfish edible is fry them.

I love anything hearty and I'm very vocal about my hatred for turkey. I just, I will never understand people's love for turkey - and everyone will cry out, 'Well, you haven't made it the right way!' and it's like, no I have. I have deep-fried it, I've done the beer can turkey, I've done everything possible - I've had the fancy stuffing inside, I've had the Stove Top Stuffing inside - no! It's bad, any which way.

You can deep-fry anything, and I would eat it.

When a couch potato is sliced up and then deep fried that is couch french fries.

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.

I can fry hollandaise, I can fry ketchup, I can fry mustard.