Reader Dorothy asks:
I get a lot of conflicting information about fry oil. Some recipes say you should only use fresh oil, others say old is better. Which is right?
Thanks for that question, Dorothy. The answer is that the perfect fry oil is fresh, but with a tablespoon or two of old oil added. The reason, because while fresh oil gives you a crispier product and less oil soak-in, you need a few old oil soaps to ensure decent browning. There’s plenty more on frying here. Scroll to the bottom and work your way up!