Deep-fried foods are delicious -- and not as fatty as you may think. Here are the basics you need to know: Use the right tools. You'll need a heavy-duty Dutch oven, a pan, a thermometer to monitor your oil temp, and some cloth liner. You'll also need a spider to dip the product in and out. Use the right oil. Canola, vegetable, safflower and peanut oil are all good choices. Other oils begin to smoke at high temperatures and will not work for deep frying, where your oil should be at precisely 360F. Use the right amount. Never fill your pan more than 2/3 full - oil expands when hot, and also when you add other ingredients. You don't want it to bubble over and injure you. Use the right meat. Look for pieces that are not too big. And be sure to season the meat as soon as it comes out of the fryer - while there's still oil on it. When you're finished, let the oil cool on the stovetop, then strain it into a safe container and refrigerate. You can re-use it 2-3 times for up to a week. When it expires, don't pour it down the drain - put it in a sealed container with a screw-on lid and throw it out with the garbage.
A true Californian at heart, CJ is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" -- it seems everyone looks up to him. CJ is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.