Deep fat frying

Chef Porter makes me want to deep fat fry something.

We're talking through an extensive list of kitchen equipment, and digressions are popping up for every tool.  Chef loves a certain type of griddle and tells us why.  Randy, a student with self-professed people problems, loves this one salamander.  And so on.

The deep fat fryer though -  Chef Porter goes into how cooking with fat is like this epic battle, and how everything is an enemy of the fat: air is an enemy of fat, food is an enemy of fat, heat is an enemy of fat, moisture of any kind, an enemy.  She goes on to paint this wild, suspenseful picture of how frying is not only a race against time (because it's basically a process of torturing the fat to death), it's an art of precision: frying must occur at temperature X to achieve desired results.  Too high and this happens, too low and this happens, but blanch and cool, then fry at higher, exact temperature and it is perfect.  Just perfect.

I've fried a million donuts, I've changed grease, cleaned fryers, probably took a year off my life breathing that gnarly detergent (which the book calls mild...mild like fiberglass is mild), but after talking about the common fryer with our chef, I want to work a fry station.

As Chef puts it: "...then you cook them at 375 until they're golden brown and delicious.  GBD.  GBD.  Awesome."