The culinary media sometimes have an exaggerated idea of how much influence we have as flavor makers. Case in point: the success of the deep fryer has little to do with us.
Until now, The Chronicle’s cooking section has never even acknowledged the existence of the machine, a tabletop appliance advertised as an easy way to fry food with just a drop of oil. Few outdated food media publications focus on deep frying in any significant way other than a few incredulous product reviews. But Americans seem to have an insatiable appetite for what is essentially a small convection oven.