You might think, “I’ll just throw it in the oil and hope for the best.” Trust me, I’ve been there—and ended up with raw centers or charcoal exteriors. Time is your secret weapon, the difference between a sad snack and a legendary meal.
Getting the timing right means you respect the science of heat transfer. Hot oil works fast on the outside, but the inside needs a gentle, steady bath. It’s like a tan: you want golden, not burnt.
