Serious Eats - seriouseats.com

Spend the $40 and get a new one.

You might also let your bird rest at room temp. on the counter for a little while to take the chill off before frying. Good luck!

Michael, aka the douchey, backwards behatted bro, just doesn't get it. He's got a lot of chops but his ideas are masturbatory in their complexity. Simpler, well-executed & flavorful food always wins over a plate full of 40 different flavors of nouvelle late 80's 'America-in-its-fine-food-infancy' style cooking. He's like a kid with his or her first giant box of crayons - bizarre rainbows everywhere, well-drawn rainbows perhaps, but those colors don't work together. His ego is the one who does the cooking, not him.

@Big Guy : gotta love The Gilded Truffle.

Haven't seen the episode yet (we seem to be a week behind in Canada), but I'm rooting for Kevin. Michael can complain all he wants about Kevin's dishes, but the guy is consistently in the top, or winning. It's that simple. He can cook very, very well, and can create dishes that fit the challenge. The fact that he has such a great attitude just makes him look better, and will serve to bolster what will undoubtedly be a long and stellar career.

Michael V is arrogant; criticizing Kevin's food is classless and also shows he's a sore loser and most likely jealous of Kevin's success on the show. As long as the judges like it, who gives a s**t what he or anyone else on the show for that matter, thinks?

I already knew Eli was going home before the judgine even began because the final four are the strongest chefs left and he was the weakest one left. Jen has improved, but her ability to work under pressure is seriously questionable.

I really like Kevin; not only is he kicking ass, his personality is GREAT! Humbleness is ALWAYS a good trait! He is polite and gracious after every win and often encourages his competition. Kevin is full of class something Michael V. lacks in the worst way.

Your oil may be too fresh.

According to Cook's Illustrated (May &June 2009, p. 30), fresh oil (regardless of temperature) does not give the crispiest results when frying.

The explanation for this is that 'Oil that is too fresh cannot penetrate the barrier of moisture that surrounds food as it fries. Over time, as the oil continues to be exposed to heat, it breaks down, producing slippery soaplike compounds that can penetrate the water barrier. This increased contact between oil and food promotes browning and crispness.'

Their recommended solution? 'Save a cup or two of of used oil the next time you fry (we found that a ratio of 1 cup of used oil to 5 cups of fresh oil worked best).'

I haven't tried this specific approach yet, but it does gree with what I've noticed whan I've fried things in batches, and I have inevitably found Cook's Illustrated to be uniformly reliable.

Congrats to our winner bogusrogus, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

Corn Bread Dressing with Pecans and Bacon sounds perfect for our southern-themed Thanksgiving feast!

Cranberry Sauce With Champagne and Currants

Pumpkin cheesecake...

smoked oyster and sticky rice in lotus leaf
want!!!!

Pumpkin Pie Brûlée sounds amazing!