Deep Frying - GoKawiil

Fritaire CEO shares trick for restaurant-crisp air fryer fries

Andreas Hansen, founder of air fryer maker Fritaire, detailed a technique that gets frozen or homemade fries closer to deep-fried texture without oil. The approach borrows from a chain of chefs, including Joshua Weissman and Chris Young, who credit Heston Blumenthal's triple-cooked method as its origin. The result, per the tip, is golden, evenly crisp fries in under 15 minutes with no oil cleanup.

cnet.com · 2026-09-22

Chefs say frying oil can be safely reused, not tossed after one use

Culinary instructor Melanie Underwood explains that leftover frying oil doesn't need to be thrown out after a single use, as long as it wasn't overheated to the point of smoking or used to fry something with an overpowering flavor like seafood. She recommends neutral, high-smoke-point oils such as canola, peanut or sunflower oil, and maintaining a frying temperature between 350 and 400 degrees Fahrenheit to keep the oil viable for repeated use.

cnet.com · 2026-09-20