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  • Writer's pictureRochelle Van Der Merwe

I'm Not Saying You're Doing it Wrong, But...: Frying Food

Updated: Feb 24, 2021

Most people end up with soggy-bottomed fried food. Find out how to avoid this in this video:

If you don't have a deep fryer, a fry thermometer is imperative. Here is the only one I use:

If you don't already have a cooling rack, I recommend stainless steel so they can go in the oven and dishwasher also. Here is an inexpensive 2-pack that will fit the bill:

Stirring is Not Cooking is a member of the Amazon Associates program and may receive payment for any item purchased through the links above.

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