<html><body><p>No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a <a href="https://quotes.tuteehub.com/tag/tough-209" style="font-weight:bold;" target="_blank" title="Click to read more quotes about TOUGH">TOUGH</a> <a href="https://quotes.tuteehub.com/tag/time-14" style="font-weight:bold;" target="_blank" title="Click to read more quotes about TIME">TIME</a> coming in <a href="https://quotes.tuteehub.com/tag/direct-1133" style="font-weight:bold;" target="_blank" title="Click to read more quotes about DIRECT">DIRECT</a> contact with it, and thus has a hard time transferring energy to it.</p></body></html>

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No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a TOUGH TIME coming in DIRECT contact with it, and thus has a hard time transferring energy to it.

Author - J. Kenji Lopez-Alt Subject - Hard Time

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No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a TOUGH TIME coming in DIRECT contact with it, and thus has a hard time transferring energy to it.

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No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a TOUGH TIME coming in DIRECT contact with it, and thus has a hard time transferring energy to it.

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