Fried Carbs….Yummm

Kelly Alexander writes about the many incarnations of fried dough and it’s place in the contemporary food world in this week’s New York Times magazine. She traces the origins of this wonderful food all the way back to the 19th century. She explains that even though storefronts dominate the donut business today,making donuts in your own kitchen is delicious and has been done throughout history in home kitchens. Today, many A-list chefs are doing gourmet versions in their restaurants.

She writes, “a good doughnut should have an airy puffiness, which is achieved when small pieces of dough are dropped into hot fat and quickly heated to well above the boiling point, so that steam aerates the inside before the outside can harden.”

So that’s what makes fried dough so fantastic. It’s just science, people.  Read Kelly’s article here, at the NY Times Magazine.