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Keeping Fried Food Crispy

Illustration of fried chicken on a cooling rackOlivier Kugler

If you’re frying up shrimp or chicken, don’t rest the cooked pieces directly on a plate—the residual heat will become trapped under the food, creating steam and turning everything soggy. Instead, use a cooling rack (set on a rimmed baking sheet to keep counters clean). With room for air to circulate, fried morsels will maintain their satisfying crunch until dinner.

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Aluminum foil and plastic wrap in a drawer

The flan can be baked up to 3 days in advance; refrigerate, loosely covered with plastic wrap. Unmold just before serving.