Outdoor cooking season is here and a recent article in The New York Times lists a compelling reason for cooking with gas. While charcoal will always be king for the grill, using a gas burner to heat up your frying oil outdoors makes a lot of sense.
Deep frying inside can be a really big bummer. Oil particles collect on every surface of your kitchen, and if you indulge too much, your house will smell like a fast food restaurant. Moving the operations outdoors will save your home from off-putting smells, and outdoor burners are capable of firing up really big pans. Ever wanted to host a really big fried chicken party? Now's your chance.More »