No gasps here. Making onion rings is a huge pain without an industrial strength fryer. A kettle over the stove just doesn’t recover its heat quickly enough to do a decent frying job. And a FryDaddy threatens to burn down the house in the process.
Yes, I’m a schooled chef. And also a home cook. I have a masters degree in French literature, which I’d never have pursued if it had been more acceptable to my ever-disappproving family and attainable at the time to have studied professional cooking. I’m in the process of migrating my blog The Solitary Cook to Medium. If you are curious, I hope you’ll learn more about my approach to food and cooking.
Goodness, I’ve spilled more here than I would have thought. Thank you for asking.