Shop products featured in this video! Polder Deep Fry Thermometer: amzn.to/3oQ1WNh Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., White: amzn.to/3JpNTrr OXO Good Grips 12-Inch Stainless-Steel Locking Tongs: amzn.to/3zUWLSJ Cuisinart Stainless Steel Strainer: amzn.to/3oQueHs When you buy something through our retail links, we earn an affiliate commission.
Essential item to keep around in the event of a fire. The pot lid. If there's flames, pull the thermometer out of if you can (use the tongs), and drop the lid on. DO NOT throw water into an oil fire. Ever. DO NOT use any old fire extinguisher on an oil fire. If you want a fire extinguisher, look for a kitchen extinguisher. Type B or Type ABC. If you can't find one, keep baking soda nearby. Extinguish or use baking soda, drop on lid, turn off heat, if possible move to a cold burner. Wait a minimum of 5 minutes, look for white smoke, before removing the lid.
Saftey tips: She didn't talk about how much oil to use which I've seen ppl that put too much oil in the pot. So here ya go. Only fill the pot to half way a little more than half way. Maximum! As you saw, the oil bursts violently, and it doesn't absorb the oil either (unless it's not hot enough) so it gets displaced. If ya use too much, you risk it pouring over the sides like a volcano and you can end up with an uncontained fire. Also if you get an oil fire, DO NOT USE WATER. DO NOT USE A FIRE EXTINGUISHER (unless it specifically says it is designed for grease fires). Instead, cover with a lid, let the fire use up the oxygen and leave it for awhile til it cools and you can safely dispose. I feel these are important things to talk about when you're talking 101.
Thank you so much for a complete video on frying! Just ordered a frying thermometer because the people deep frying in our household sometimes the oil is to hot and food is burnt or overcooked and sometimes the oil is not hot enough and food is grease.. thanks again!
Would have liked to see how you strained the oil, suggestions on different things to use to filter out the small particles, and the container you used to store it. Also, info on how long you could store it in the refrigerator (I’m guessing you store used oil in the fridge, I could be wrong). It isn’t easy handling a pot like that (I have one and it’s really heavy) especially when filled with oil. If, as a professional chef, you have any tips on how to handle the pot while filtering the oil, I would LOVE to have seen it. Thanks
I've always used a 4-oz (large) soup ladle to get the slightly warm oil out and into my filter funnel. I haven't lifted a whole pot of oil since working at Howard Johnson's 50 years ago. When say "warm" I mean cooled down to the bath water or lower level. It just helps it flow better through the screen and cheesecloth I use to filter it than letting it get to room temp.
This is an excellent presentation, really excellent and classy. Compared with the run of the mill presentation where they start with the "HIGH GUYS" that has from the start NO CLASS! The tone of the voice, the speed of the speech makes it just outstanding. I am really impressed.
I'd highly suggest a cheap deep fryer if you have the counter room. I got one for 40 dollars and it eliminated the need to maintain the temperature because it does it on its own. Trying to maintain oil temperature can be mind numbing if you're using something like lard. My spouse found out what happens if you get it too hot as well... House smelt like burnt oil for a day.
Same thing with how recipes always use the word "incorporate" when they could just say "mix". A lot of them are desperate to jazz up the terminology to make everything seem more elegant and sophisticated than it is. It's food, people. Goes in one hole, comes out the other.
This made me really want to get back into frying stuff. I used to fry lots of things weekly with a frydaddy. I would buy the 5 gallon container of oil from Costco or Sam's club. One night there was a racket underneath the sink. Both cats were in the kitchen with poofy tails. I open the cabinet and there is an opossum inside the oil container with the top chewed off without a care in the world. He lazily looked up and made eye contact and then he looked back down and continued to bathe in his liquid dinner. I closed the child proof cabinet and nope'd back to bed. Haven't fried anything since.
I think I would have liked to hear more about other types of oils and if there's anything specific different items need when deep fried--like, anything specific we need to know about chicken strips, french fries (double fry?), tempura, candy bars, oreos, ice cream, vegetables (blanched?), fish filets etc?
If you accidentally spill your container of hot oil on the countertop, dump kitty litter all over it. It soaks up the hot oil really well and it's easier to dispose of than trying to wipe up with towels, etc.
Stinky greasy oil makes an amazing Fly Trap. We all have flies, we all hate flies. So put a bit of your waste oil in a bottle or jar, and put a lid or plastic wrap on it, and poke in holes just big enough for the pesky fly to crawl in. A bit of dishsoap in the oil can help to prevenet them from climbing back out.
I have a summer job as a deep fryer and broiler cook. Just trying to make sure I don't mess up. Obviously we have big industrial machines and what not . Any help is good help tho
light, oxygen, and warmer temps will cause used oil to become rancid more quickly. so i recommend storing in an air tight container, in a dark freezer. the fridge will work too, it just won’t last as long. also, you should only use a glass container because used oil can absorb PVCs from plastic over time, and some oils will react with certain metals and produce toxins. learned this when i became certified in food safety
Is that scar on Adrienne's left arm caused by touching the forearm to the top of a hot oven while taking something out of it? The direction and position of it make it look like it. Also, great video, very informative, thanks.
The video is missing so much information: - bring your old oil to a recycle point: it can be recycled very easy - NEVER try to extinguish oil with water. Use a fire blanket - which type of oil is good for certain food? - how to make you own French Fries (tip: it needs to fry twice) I'm sorry for my criticism, but this could have been a much better video. Right now it's a shallow video about deepfrying...
I feel like the title is misleading. This is just a few pointers on deep frying and doesn't cover "anything." It doesn't even specify when each tool would be most useful.
I don't deep fry (or fry at all) anything. Instead, I use the air fryer for everything. Just as crunchy and amazing without all the oil. I just use Avocado Oil Spray and make sure I completely spray coat everything. Best "fried" chicken in the land!
The large long tongs are actually really dangerous. When lifting something out if you raise it too vertically the hot oil can run down the inside channel and burn the cook's wrist/arm.
Cooking is not an exact science and you should be allowed to do it freely, at least for me. I always like to think of the fact that people have been cooking since the very beginning of time, so when I hear someone telling me that to make fried shrimp I need a 200 dollar pot and all sorts of kitchen gadgets, I just want to run away.
Where are you shopping where an enamel pot is $200? You can find them reasonably cheap, especially during sales. Also these tools are recommended for safety reasons, you don't want to be digging around a huge pot of hot oil with just a fork, there's a good chance you'll drop something and have it splash on you.
Damn it Epicurious you're better than this, please include units atleast in the text graphics, for someone like me with zero knowledge of cooking and not knowing the ballpark of things it's straight up confusing or dangerous even.
@@TheRealSkele You bread or batter what you are deep frying because what is actually cooking it is the steam created inside the bread or batter, You cannot do that with stir frying, you fundamentally are not understanding why these cooking styles are different.
@@phartferd5738 at this point I will admit that I technically didn't say the whole truth. I usually stir-fry or fry (not deep fry). You merely reminded me of it by mentioning breading. So, I stir-fry my french fries. It's better and cheaper and less dangerous. I fry my breaded chicken. It's cheaper, possibly even faster and again less dangerous. Deep frying is a technique where you give frying an extra level of dangerousness and put in extra time to get the same result as stir-frying and frying. It's good for making fast food and good for making alot of it, but when you make something that fits on a pan, why not just fry it or stir-fry it.
This is more like deep frying one-half. So many other foods. More about different oils. Fish and chips. How do you not do fish & chips??? Check out serious eats for how to use gelatin to filter gunk out of your oil and use it longer. Still love you guys, but not your best work today. I’ll wait for deep frying 102.
Shop products featured in this video!
Polder Deep Fry Thermometer: amzn.to/3oQ1WNh
Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., White: amzn.to/3JpNTrr
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs: amzn.to/3zUWLSJ
Cuisinart Stainless Steel Strainer: amzn.to/3oQueHs
When you buy something through our retail links, we earn an affiliate commission.
Essential item to keep around in the event of a fire.
The pot lid. If there's flames, pull the thermometer out of if you can (use the tongs), and drop the lid on.
DO NOT throw water into an oil fire. Ever.
DO NOT use any old fire extinguisher on an oil fire. If you want a fire extinguisher, look for a kitchen extinguisher. Type B or Type ABC. If you can't find one, keep baking soda nearby.
Extinguish or use baking soda, drop on lid, turn off heat, if possible move to a cold burner. Wait a minimum of 5 minutes, look for white smoke, before removing the lid.
as many other cooking channels do you guys should add the F° to C° conversion on screen when mentioning temperatures, would be highly appreciated ;)
Saftey tips:
She didn't talk about how much oil to use which I've seen ppl that put too much oil in the pot. So here ya go. Only fill the pot to half way a little more than half way. Maximum! As you saw, the oil bursts violently, and it doesn't absorb the oil either (unless it's not hot enough) so it gets displaced. If ya use too much, you risk it pouring over the sides like a volcano and you can end up with an uncontained fire.
Also if you get an oil fire, DO NOT USE WATER. DO NOT USE A FIRE EXTINGUISHER (unless it specifically says it is designed for grease fires). Instead, cover with a lid, let the fire use up the oxygen and leave it for awhile til it cools and you can safely dispose.
I feel these are important things to talk about when you're talking 101.
The best way to dispose of used oil is to put it in your next door neighbour's car petrol tank at around 3 a. m. in the moring.
@@socialmeaslesinpartnership1252 yes. And be sure it doesn't leak out the tail pipe by shoving potatoes in it
@@socialmeaslesinpartnership1252 You joke, but some biodiesel is refined from used cooking oil. So in a way...
Yes, yes, yes. NEVER USE WATER to put out an oil fire. Search for videos on what happens. It’s terrifying.
Yeah, that info could’ve been in the video. Great comment.
Very happy you included the chapter on re-use and disposal. Good stuff
Love this girl .. you can tell she loves what she does .. God be with her ❤️
Thank you so much for a complete video on frying! Just ordered a frying thermometer because the people deep frying in our household sometimes the oil is to hot and food is burnt or overcooked and sometimes the oil is not hot enough and food is grease.. thanks again!
This lady is a fantastic teacher. I love her series.
I agree, dude.
And she's beautiful!!! Not like that matters.
My experience says a cooling rack is always better than a tray with kitchen towel. Always crispier. The bottom gets soggy when I use a kitchen towel.
Drying rack with paper towels does the trick!
I also prefer this
Would have liked to see how you strained the oil, suggestions on different things to use to filter out the small particles, and the container you used to store it. Also, info on how long you could store it in the refrigerator (I’m guessing you store used oil in the fridge, I could be wrong).
It isn’t easy handling a pot like that (I have one and it’s really heavy) especially when filled with oil. If, as a professional chef, you have any tips on how to handle the pot while filtering the oil, I would LOVE to have seen it.
Thanks
I've always used a 4-oz (large) soup ladle to get the slightly warm oil out and into my filter funnel. I haven't lifted a whole pot of oil since working at Howard Johnson's 50 years ago. When say "warm" I mean cooled down to the bath water or lower level. It just helps it flow better through the screen and cheesecloth I use to filter it than letting it get to room temp.
@@GradyGillis Thank you so much for the suggestions! Really appreciate your reply.
Have a wonderful day.
This is an excellent presentation, really excellent and classy. Compared with the run of the mill presentation where they start with the "HIGH GUYS" that has from the start NO CLASS! The tone of the voice, the speed of the speech makes it just outstanding. I am really impressed.
You have changed my whole life! 🎉❤😂.! Your instructions are perfect! ….bless you!.. Just addicted to your channel.! Never stop…!
Thanks for this advice, I only usually deep fry at 180°C so loved all the new information. A very useful video...👍
I'd highly suggest a cheap deep fryer if you have the counter room. I got one for 40 dollars and it eliminated the need to maintain the temperature because it does it on its own.
Trying to maintain oil temperature can be mind numbing if you're using something like lard. My spouse found out what happens if you get it too hot as well... House smelt like burnt oil for a day.
Use it outside your house ! Best way to enjoy it and avoiding the smell of the oil
Cheers from San Diego California
✔️ I absolutely love it how she says deepfrying and it slowed down as she put the food in the grease ✔️
3:00 Why do breaded food need a higher temperature than battered ones?
I like how she says "dismount them" like this is some kinda cooking acrobatics.
Same thing with how recipes always use the word "incorporate" when they could just say "mix". A lot of them are desperate to jazz up the terminology to make everything seem more elegant and sophisticated than it is. It's food, people. Goes in one hole, comes out the other.
Love this content.. keep it coming.
Well explained. I really appreciate your detailed every part of your recipe. Thanks for sharing 🥰
Awesome explanation with very little wasted time. Thank you 🇺🇸🇺🇸
This made me really want to get back into frying stuff. I used to fry lots of things weekly with a frydaddy. I would buy the 5 gallon container of oil from Costco or Sam's club. One night there was a racket underneath the sink. Both cats were in the kitchen with poofy tails. I open the cabinet and there is an opossum inside the oil container with the top chewed off without a care in the world. He lazily looked up and made eye contact and then he looked back down and continued to bathe in his liquid dinner. I closed the child proof cabinet and nope'd back to bed. Haven't fried anything since.
Where did the opossum go though? Did you just leave it? Did it escape the same way it presumably got in?
@@Cora.T the same way his cats does. Get a DOG
@@t500010000 ??
low key traumatic tbh
@@Cora.T turns out there was a gap between the cabinets and the wall that led to the attic where he entered from. Yes he went the same way out.
I think I would have liked to hear more about other types of oils and if there's anything specific different items need when deep fried--like, anything specific we need to know about chicken strips, french fries (double fry?), tempura, candy bars, oreos, ice cream, vegetables (blanched?), fish filets etc?
Idk why but deep fried food tastes like 1000 times better that normal food
If you accidentally spill your container of hot oil on the countertop, dump kitty litter all over it. It soaks up the hot oil really well and it's easier to dispose of than trying to wipe up with towels, etc.
And for people who have no cats? I doubt people just keep that on hand.
@@loveforeignaccents Flour?
@@lilyn7497 I don't know. I like your profile pic though... very pretty!
Hello, what number your thermometer has to say, or when it reach deep fry on the theremometer then you know to start frying?
Stinky greasy oil makes an amazing Fly Trap. We all have flies, we all hate flies. So put a bit of your waste oil in a bottle or jar, and put a lid or plastic wrap on it, and poke in holes just big enough for the pesky fly to crawl in. A bit of dishsoap in the oil can help to prevenet them from climbing back out.
I have a summer job as a deep fryer and broiler cook. Just trying to make sure I don't mess up. Obviously we have big industrial machines and what not . Any help is good help tho
Please, use also Celsius tempetature.
can't wait for the next frying tutorials!!!
This is the first time I watched a video and then got genuinely upset that I couldn't eat the food! 😭OMG, that shrimp looked SO GOOD!!!!!!!!! 🤤🤤🤤🤤🤤
What do u do with the oil after it cools? Do you discard?
What is the best process to reuse your oil?
That was a lot of oil. Is the oil re-usable? If not, one might want to wait & cook a larger portion of food. Thanks for any replies.
I like to use a wire racc instead of a paper towel, helps it stay crispy all over
What about foods that fry at a lower temp, taken out and fried again at a higher temp? Still too oily?
Could you guys make a video on sweetbreads? The organ meat, not the flour stuff.
When I discard frying oil, I first put it in the freezer. That way it doesn't drip nasty oil when I take it to the building's garbage bin.
I hope Adrianne does compete in Top Chef 20, which is an Ultimate All-Stars Season, with Winners, Runners-Up, and Finalists.
What type of oil are you using
Gosh, I love this chef!
She’s so awesome.
But damn who did the color editing on that shirt? Lol it’s neon
Never heard removing food from the fryer called "dismounting"...sounds more suited to gymnastics or an equestrian event
You need 'What to do with leftover fry oil' or 'how to store leftover fry oil' video :)
Awesome video, 😀
Great tutorials, thanks.
How do you store used oil ... room temp or in the fridge?
light, oxygen, and warmer temps will cause used oil to become rancid more quickly. so i recommend storing in an air tight container, in a dark freezer. the fridge will work too, it just won’t last as long.
also, you should only use a glass container because used oil can absorb PVCs from plastic over time, and some oils will react with certain metals and produce toxins.
learned this when i became certified in food safety
can i use olive oil? pls help me
Is that scar on Adrienne's left arm caused by touching the forearm to the top of a hot oven while taking something out of it? The direction and position of it make it look like it.
Also, great video, very informative, thanks.
The video is missing so much information:
- bring your old oil to a recycle point: it can be recycled very easy
- NEVER try to extinguish oil with water. Use a fire blanket
- which type of oil is good for certain food?
- how to make you own French Fries (tip: it needs to fry twice)
I'm sorry for my criticism, but this could have been a much better video. Right now it's a shallow video about deepfrying...
101 deep frying but Epicurious went for a budget video!
Beautiful!
i usually put the oil inside a aluminum Foil, then wait to get cold, make a ball with it then throw it away like any other trash
Yeah but oil costs a lot in my country. How am i supposed to add so much oil everytime i want to fry something?
5:21
@@disordely It's still too much just for 3 to 5 times. With that much oil, if you use it a little everyday you can last a month.
@@MikroOyun this is true, oil is expensive. Buying in bulk can help but yeah it's one of the annoying things about deep frying
Are you an Oakland A's fan?
Dewey Cheatham and How?
I came here from the fried Maiitake mushrooms. Yum!
I really really like this lady
Alternative Title" The Best to "Posh up" deep frying lol. This lady using Tweezers hahaahah! and not once she talked about any safety precautions lol!
I wonder how they feel about using fry away to throw out stuff
I say 2 trays. one for the food, the other for the greasy tools, I also am lucky enough to do this outside. Keeps the fry smell down.
I was curious about some information but I learnt surprisingly little.
Guarantee you the editor had some fun playing around with different green screen effects on her shirt just for laughs when they were editing this
I feel like the title is misleading. This is just a few pointers on deep frying and doesn't cover "anything." It doesn't even specify when each tool would be most useful.
I still learned more than what I knew before which was nothing.
Title was definitely misleading, but I learned exactly the things I came for. Still a useful video
*cries in Celsius*
I don't deep fry (or fry at all) anything. Instead, I use the air fryer for everything. Just as crunchy and amazing without all the oil. I just use Avocado Oil Spray and make sure I completely spray coat everything. Best "fried" chicken in the land!
This woman needs a WHOLE kitchen to deep fry foods. Meanwhile, I only need a fork, a pot and hot oil to do so.
2 words: air fryer. No more guilt from the extra calories, no more guilt from discarding so much oil into the trash/environment
Ironically I just came frim Doctor Mikes video on that guy who only at mcdonalds for 30 days
Here in Indonesia every kind of food is deep fried
I dump used oil in my back yard behind the shed.
Meanwhile my asian mom: Fry everything in one go and crazy splatter fest in the wok
Also my mom: the oil doesn't bother me anyway
I love deep-fried stuff. I'll eat a boot if you deep-fry it.
LOL 😂😂
I have no idea why I'm watching this... I am too afraid to deep fry anything.
thanks beyoncé
Ask your local recycling center if they accept cooking oil, some do.
Very disappointed there was no mention of all recycling... Such as soap making, biodiesel, taking it to a recycling depot, etc
I would avoid any and all grain based oils as these are highly inflammatory.
Best way to discard oil is your local recycling center
why do you need a spider and slotted spoon? Just a spider is enough
Add Celsius too next time please
The large long tongs are actually really dangerous. When lifting something out if you raise it too vertically the hot oil can run down the inside channel and burn the cook's wrist/arm.
Cooking is not an exact science and you should be allowed to do it freely, at least for me. I always like to think of the fact that people have been cooking since the very beginning of time, so when I hear someone telling me that to make fried shrimp I need a 200 dollar pot and all sorts of kitchen gadgets, I just want to run away.
Where are you shopping where an enamel pot is $200? You can find them reasonably cheap, especially during sales. Also these tools are recommended for safety reasons, you don't want to be digging around a huge pot of hot oil with just a fork, there's a good chance you'll drop something and have it splash on you.
Shoulda use Celcius
😍😍😍
We know
Olive oil
this is like cooking whit a 2 years old person
My personal advice (for myself) on how best to deep fry? Don't. 🤣
Maybe buy a deep fryer ?
Fa real! This is stressful
Frying is fun but why use that most horrendous insect called a shrimp ....
Before 101, deep frying should be done outdoors, with the cook wearing an N95 mask, having secured the agreement of any neighbours in writing.
And a fire extinguisher closeby!
Just use a Air fryer 😌
Damn it Epicurious you're better than this, please include units atleast in the text graphics, for someone like me with zero knowledge of cooking and not knowing the ballpark of things it's straight up confusing or dangerous even.
Americans don't collect the old oil and recycle it?
Well, why in the trash? Sale it to woodworker :)
I usually stir-fry. It's cheaper and less dangerous with the same result.
It absolutely is not lol
@@phartferd5738 if you don't know how to do it then I really can't help you with that.
@@TheRealSkele You bread or batter what you are deep frying because what is actually cooking it is the steam created inside the bread or batter,
You cannot do that with stir frying, you fundamentally are not understanding why these cooking styles are different.
@@phartferd5738 at this point I will admit that I technically didn't say the whole truth. I usually stir-fry or fry (not deep fry). You merely reminded me of it by mentioning breading.
So, I stir-fry my french fries. It's better and cheaper and less dangerous. I fry my breaded chicken. It's cheaper, possibly even faster and again less dangerous.
Deep frying is a technique where you give frying an extra level of dangerousness and put in extra time to get the same result as stir-frying and frying. It's good for making fast food and good for making alot of it, but when you make something that fits on a pan, why not just fry it or stir-fry it.
You know. Now that you gave me the idea, I might try and stir-fry some breaded foods.
Always remember to keep plenty of water on hand to put out any oil fires..... huehuehuehuehue
"Dismount them"... wtf?
This is more like deep frying one-half. So many other foods. More about different oils. Fish and chips. How do you not do fish & chips???
Check out serious eats for how to use gelatin to filter gunk out of your oil and use it longer.
Still love you guys, but not your best work today. I’ll wait for deep frying 102.
Beautiful Woman
The batter just fell off! Professional??