How to Deep Fry

How to Deep Fry

Many people want to learn how to deep fry. Who doesn’t? Just about anything deep fried is amazing: chicken, French fries, fish, calamari, even Oreos and cheesecake! Deep fried food has been a favorite for centuries, dating back to the Egyptians and later by the Greeks. By the thirteenth century, recipes show that fried fish was a common meal in Spain and Portugal and funnel cakes were already common in northern Europe. From then, we have begun deep frying more and more food—and that’s a great thing! Here are some tips to learning to deep fry foods:

Get the Proper Tools.

You can deep fry using a variety of tools. From a deep fryer, a wok, or a fry basket. The easiest is by far using a deep fryer so I would recommend this for anyone deep frying for the first time.

Temperature is Key.

The right temperature can make or break the food you are cooking. If your heat is too high, you will have to leave the food in longer to cook and it can become extremely greasy and even burned. Heat too low will cause your food to lack that crisp and crunch everyone loves. While the temperature of the oil depends on the food, specifically the thickness of the food, you can plan for the temperature being somewhere between 350 and 375 degrees Fahrenheit.

Clean Your Fryer.

Whether you are using a deep fryer, wok, or fry basket, it is important that you are cleaning this tool regularly. I have heard many people tell me “It adds more flavor” by not cleaning it, and, while that may or may not be true, it also adds contaminants to your food. This may end up adding a flavor that you like, however it is not healthy and could lead to health problems later. Use dish detergent and/or baking soda to clean your tools, regularly, to prevent contamination and keep your food tasting yummy.

Don’t Add too Much Oil.

Regardless of whether you are using a deep fryer, wok, or fry basket, you need to make sure that you are not using too much oil. I recommend only filling the pan half-way. The oil can and will splatter and you do not want to be burned by the excess oil. Also, you will need to dispose of the oil later and having less will make your life a lot easier.

Pat Food Dry.

Before placing the chicken, poultry, or whatever food item into the deep fryer, wok, or fry basket, you want to make sure that the food is dry. To do this, use a paper towel to remove any excess water or fluid that may be on your soon-to-be-fryed food. If the food is wet, it will add water to the oil and if you are going to be cooking more than a few things, this could affect how they cook.



How to Roast Meats

How to Roast Meats

Roasted meats allows proteins to break down slowly, resulting in tenderness and juiciness. It’s also one of the easiest methods to prepare a large cut of meat as once the meat is in the oven there’s really nothing left to do. Let us explain the basics of roasting meats.


Oven temperature is key when roasting meats- low and slow is the best method so be sure your have a few hours at home and crank up the temperature to a low 275- 325 degrees. The low temperatures help a larger cut of meat cook evenly and ensure tenderness, however you need high temperatures to obtain that beautiful browning and add a complexity of flavors.

You’ll notice in many roasted meat recipes that the meat is initially placed in a high temperature oven (450- 500 degrees) for anywhere between 10-30 minutes. This helps brown the meat and makes for a crispier crust. If you notice the meat getting too brown too quickly, cover with aluminum foil to prevent burning.

Meat Preparation

Begin prepping the meat the night before roasting, to allow the seasonings to penetrate the thick cut. In addition to kosher salt and pepper consider using an assortment of herbs- rosemary and thyme are sturdy enough to last in the oven during roasting, garlic is also a great choice for most meats and flavor profiles. Dried herbs are always great as are spice rubs. Experiment with flavors and choose what you like.

Keep the seasoned meat in the fridge, but remove about 30 minutes to an hour prior to roasting. This will help ensure even cooking as placing the meat straight from the fridge into the oven will heat the surface faster than the cooler center.


When it comes to the roasting platform, you want to keep air circulating freely around the meat. Use a pan with short sides, or even a sheet pan with half inch sides to catch any juices. Consider using a wire rack as well to elevate the meat and get air underneath it, or use a bed of vegetables such as carrots, celery, and onion. Covering the pan promotes steaming, so leave the meat uncovered.

Place the meat in the oven, fat side up. As the fat melts it’ll self baste, keeping the outside of the meat nice and moist. For doneness, instead of relying on time, rely on internal temperature, so if you’re using a probe that’s safe to stay in the oven, insert it into the thickest part of the meat and avoid any bones.

Roast the meat at the previously mentioned high temperature for 20- 30 minutes then lower to the low, perfect-for-roasting temperature. As mentioned, rely on the internal temperature for doneness (safe internal meat temperatures are readily available), but you can calculate approximately how long it’ll take: about 20 minutes per pound. Pull out the meat when it’s internal temperature is 5-10 degrees below the desired temperature as the meat will continue to cook even after removed from the oven.

Cover the meat with foil and let it rest for 20-30 minutes to ensure the juices stay inside the meat when carving. Enjoy!