Wired blogged about this mini deep-fryer last week, and at first I was quite taken with it. Who wouldn't want a small, easy-to-store deep-fryer that uses only a quart of oil rather than a gallon or more? But then I remembered the deep-fryer episode of Good Eats, in which I seem to recall Alton Brown talking about heat recovery—that you need a good amount of oil so that the food, when dunked, doesn't lower the oil temp so far that your goodies don't fry properly. Then again, if you're only making a single serving of fries or one chicken wing at a time, I suppose this thing might work. Still, if cooking for one is sometimes lonely, deep-frying for one...
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