Top Highlights

• Triforce of cooking: good ingredients + good
• THE MYTH OF THE FRY: USING HOTTER OIL DOES NOT LEAD TO LESS OIL IN YOUR FOOD
• Up to 70 percent of the oil absorbed by fried foods is absorbed within the first few seconds after it comes out of the fryer.
• But despite having absorbed less oil, the chicken cooked at 275°F, which was limp and oily, tasted much greasier than the crisp chicken cooked at 325°F. Turns out that what we describe as “greasy” actually has nothing to do with the total amount of grease in a food—it’s just an illusion. Rather, it’s the combination of surface oil and a mushy, mois...
• hamburgers start with cows