Adjust Quote by Claire Saffitz

“Make sure the oil in the fry pan is hot before starting to fry, for less fat is absorbed by the food you are…

— N.T. Alcuaz

“Always preheat the oven unless stated otherwise. Though not stated in the directions of my recipes, oven temperatures are in Farenheit. Make sure the…

— N.T. Alcuaz

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

— Claire Saffitz

I had to get a deep-fryer. My favorite food is French fries, so I mean there you go right there. That tells you the…

— Jalen Ramsey

“HEALTHY OILS– Deep fried foods should be eliminated from your diet, but if you want to stir fry or sauté vegetables, use a healthy…

— Michael Morelli

“Use oils generously. Curtailing oil is entirely unnecessary, part of the nutritional dietary blunders of the past forty years. Use healthy oils liberally, such…

— William Davis

I'm a fry lover.

— Michelle Obama

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more…

— Jean Anthelme Brillat-Savarin

As the temperature drops, the need for heating oil goes up.

— Christopher Dodd

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

— Zac Posen

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work…

— Andrew Zimmern

I have learnt the hard way that ignoring a small fry can be many times harmful.

— Ram Gopal Varma