|Jack McDavid doing what he does best|
|Anna Maria Florio working her magic in La Cucina|
Then we visited Chef Anna Maria Florio of La Cucina at the Market, who shared further intel. She agreed with Jack on the seal issue. She elaborated: "People think that frying is an unhealthy preparation; if done correctly, it's not. The coating acts as a seal, as Jack said, and if the oil is hot enough the crust forms an immediate barrier so that the oil does not penetrate the food. The key is to heat the oil enough, but not too much. If your oil smokes, you've gone too far and it will burn the food. In that case, you have to start again."
Wally McIlhenny, Executive Chef of the Reading Terminal Market Catering Co., offered a tip on testing the oil temp: "Drop a small piece of bread into the hot oil. If it sizzles to the top immediately, then you're good to go."
|Chef Wally with his famous sweet potato salad|
And as one who is a sucker for BritCom, I offer you up another Fry--a skit from the old Fry and Laurie Show on the BBC--these guys are hilarious. Enjoy.