From the Lexicon, Deep & Shallow Frying
Frying is violent dehydration: oil at 160–190°C flash-boils surface moisture outward (the bubbles ARE water leaving), creating crust while steam-cooking the interior. Laws: recover temperature between batches (crowding = greasy), match oil to job (neutral high-smoke oils for deep; the double-fry, low then high, for fries, tostones, and chicken that must stay crisp), drain on RACKS not paper (paper steams the base), and salt in the first seconds while the surface is still hot and receptive. Oil is a reusable ingredient: strain it, smell it, retire it when it darkens or foams.
Read it in the Lexicon →