I was hoping at the end Josh would mention this, but when disposing of any fats, oils, or greases DO NOT EVER put it down any drains or toilets in your home. If you do then over time it will solidify in your pipes and will cost a fortune for a plumber to remove and repair. Hope this addition information helps!
@teverthebeaver1785 buy that stuff Josh said to solidify it, or depending on where you live there are places you can take it and they will dispose of it, or let it cool and dump in a trash bag carefully.
@@teverthebeaver1785 You can re-use frying oil a few times until it smells off. To get rid of it, compost or trash. Some places collect used oil as a separate thing, but that’s mostly for restaurants that have a LOT of oil to dispose of. Let the oil cool and pour it in a disposable container, like a water bottle a ziploc bag, and put that in the trash.
Something to note - if for some reason your fry oil catches fire, cover it to suffocate the fire. Once it's covered (if your vessel is small enough) you can calmly pick it up and carry it out to your yard/sidewalk and leave it there (not unattended, you don't want your pan to get stolen) until it cools down. Leave both your front and back doors open for a while, with a fan blowing in one door and out the other to help get the smell out of your home.
I’ve been a chef for 18 years; I just got home from work… and I’m watching stuff I probably already know about 😅 but that says sth about this guy. You’re awesome Joshua!
The crunch isn't the only addictive part! I remember reading many years ago about a journal study on the science of food and it was found that there's a "sweet-spot" of fats, sodium, and sugars(carbs included), that makes fried foods truly addictive and start really sending out endorphins.
Don’t normally comment but I love these videos, not just because of the skill, but because they’re not about a single recipe, but introducing a concept (or about a dozen concepts) with general guidelines or suggestions how to adapt them and make them your own. For every technique he introduces, it opens the door to dozens of possibilities, and as someone who usually follows recipes and isn’t comfortable improvising in the kitchen, this is pure gold! Also, fun fact that many don’t realise, although tempura is commonly thought of as Japanese, it originated in Portugal, and the Portuguese introduced the technique to Japan about 500 years ago. It still exists in Portugal, generally involving tempura battered vegetables such as French/green beans, and is called “peixinhos da horta” which literally translates as “little fish of the garden” because the battered beans were thought to look like battered fish
Texture over taste is such a great book, comprehensive, detailed, insightful, and witty. I got it literally last week and have been non-stop planning my next week's meals based on a recipe or multiple per meal. Honestly, I've just been having a lot of fun and wanted to say thanks for making such a good product. Papa bless ❤
Josh - I have found doing the Dredge and immediately frying to be a problem with things like Chicken. The first layer of flower takes TIME to absorb moisture from the wet dredge so letting the battered items sit for 5 minutes before frying tends to keep the batter from coming loose in the oil. It's like letting glue dry - you are letting the inner layer of flour glue the batter to the meat.
In my country (Czech) we love fried things. In fact, the most typical meal for Christmas (we celebrate on 24th evening fully) is schnitzel (both chicken and pork) and potato salad, which consists of potatoes, veggies, eggs, mayonaise, mustard, salt and pepper and some people add more stuff. We also make three-way (just like schnitzel) fried fish, where the most typical one is carp. And then some people also have other fish, sausages, salmon and other :) And very casual meal here is fried cheese in three-way pan fry (its eidam usually - really good). Thank you Joshua for showing this I cant wait to make some of these.
I've had pretty good luck using Canola at 325 F for things like chicken fried steak or chicken. But I do it in a wide sauce pan with about 1/3 inch of oil. (My wife simply refuses my suggestion to strain and reuse oil, so I have to use this method to save on the cost of oil. But after 40+ years, I've learned to simply spend the money on another jug of oil.) FWIW, I use a first mix in corn starch on the meat, then an egg/milk or buttermilk drench, then heavily seasoned flour, often going back to the drench and then back to the flour. Makes nice little crispy bits. And yes, adding the liquid does indeed increase crispy bits that are very tasty!
That Chonqing chicken recipe is what I've been looking to reproduce for YEARS from the incredibly delicious Mexican-Chinese cuisine from Baja California (Tijuana and Mexicali), where one of the signature dishes is "Camaron Enchilado" (basically translates to "spiced up shrimp"), which is lightly breaded shrimp (or chicken, to make "Pollo Enchilado") and fried/tossed with chili flakes and green onion. Many thanks!!!
IMO the pro-move is to fry in a wok. Wok frying means you need less oil, which means faster heating, and less possible fire, and then it also means that if the oil foams or rises, it spreads out in the wok, so the actual level doesn't rise much at all, plus it's a huge catch area for any spills and for spitting.
Every recipe I've ever made that uses your measurements and techniques has turned out amazing. Appreciate you making me look like a much better cook/baker than I've ever been.
I use the corn starch slurry method to clean my oil. Literally, a couple teaspoons per hundred milliliters of oil, fry it up, and it'll stick to all the dirt, float to the top ready for you to scoop out.
I really like this style of video where it presents the cooking as very modular. I'm not a chef or even really a home cook, I just make whatever. The modularity of a recipe makes it that much easier for me to integrate it into my food musings
hint for the left over fry oil, simply use it again as regular oil. strain all the nasty bits and you have perfectly fine oil. also all the included flavors from whatever you fried it with.
one of my favorite videos you’ve ever done! great work. biggest reason we don’t fry pretty much ever is because of the smell. delicious up until the meal, then overpowering for days after lol
When frying in a pot on a gas stove I figured this out the hard way! Before you place whatever you're cooking into the hot oil turn off the burner. Give the pot a few seconds to make sure it's not going to overflow. When it's safe turn the burner back on. If you have an overflow it's still possible to ignite because everything under the pot is still really hot but you won't have the flame igniting fine oil mist
Hey Joshua! We met at the Book Passage SF signing. Just dropping quick note to say my friend in South Africa got the book you signed, and that plus the video you graciously did made her day. Never seen anyone so happy. Thanks again mate!
Hey Josh! Watched your channel for years, use your cookbook and loved every second of it! However, I really miss the old videos where it wasn't the extreme, youtube friendly clickbait videos with TV quality. I would love to see a video where you teach us to make a recipe we would probably never try without you! That is where you created your fanbase, with your technique, creativity and humor! Keep husslin my G
All good things can turn to s**t if money beckons. I rec giving RecipeTinEats a try. Excellent recipes, excellent tutorials, massive loyal following and not a hint of clickbait, except love for the family dog.
THANK YOU!!!!! I made tofu katsu tonight and it came out great!!!!! I would never have had the confidence to fry anything. Never. I'm usually afraid of hot oil. But this video of yours gave me knowledge and courage and I tried it and it came out perfect!!!
We have a extremely tradional dish in Brazil called Pastel. It is a deep fried pastry that can have any type of filling you want. Somewhat of a baby between Pizza and Dumplings but deep-fried. For sure you should give it a try, incredible crunch and flavour.
I’ve bought both the books, but more than anything I appreciate how much Josh has given essentially for free to help with learning cooking 🖤 20/10 would recommend
I don't really deep fry a lot but one of the best buys I made for my small kitchen is a Japanese style deep fryer pot. It has a rack on the lid to drain off excess oil, comes with a thermometer & has it's own slot and a spout for easy disposal or restore of oil.
Joshua!! When i get hungry, i always find myself watching your videos, but it only makes me more hungry. My dad was looking at cook books today when we were at the shops and i told him about you. Turns out he's a big fan as well. As soon as we made this connection we went straight to a bookstore primarily just to look for your cook book, Texture over Taste. We bought it and are excited to try it out. Thank you for what you do!!
I don't understand why nobody ever recommends them. They start at around $50. Great temp control, no naked flame, clear min/max markers. Much easier and safer. My one (Tefal) even has built in filter and storage, making it easier to store/reuse the oil and stop it smelling. Its even dishwasher safe.
Definitely one of the best videos on deep frying. Very well produced and you are awesome at presenting the information you want to deliver. Nice work dude.
🎯 Key Takeaways for quick navigation: 00:00 🍳 *Frying Fundamentals: Understanding the essence of frying* - Introduction to the addictive nature of fried food due to its crunchiness. - Explanation of the concept of frying and its basic principles. - Differentiation between sautéing and frying, and types of frying methods-deep frying and shallow frying. 02:07 🌡️ *Rules of Frying: Essential rules for safe and effective frying* - Three essential rules for frying: maintaining oil temperature, controlling oil volume, and avoiding contact with water or external liquids. - Handling overfilled pots, adjusting oil temperature, and precautions to prevent oil-related accidents. 03:17 🍽️ *Oil Choices and Temperature: Understanding suitable oils and their ideal temperature for frying* - Discussion about various oils suitable for frying and their optimal temperature range. - Highlighting the ideal temperature for frying (350°F or 176°C) and its relevance across different fried items. 03:58 🥩 *Straight-Up Frying: A simple, flourless frying method for various foods* - Explanation and demonstration of straight-up frying method without using flour or coating. - Examples include skewered lamb, plain fried chicken wings, raw halved Brussels sprouts, and homemade potato chips. 06:20 🍗 *Lightly Dusted Frying: Utilizing a light dusting of flour for a thin crust* - Introduction to lightly dusted frying using flour for a thin crust. - Demonstrated with chicken piccata as an example dish, emphasizing the role of flour in creating a light crust. 07:33 🍲 *Wet Marinade Frying: Utilizing marinade for a wet batter and frying* - Explanation and examples of frying using a wet marinade to create a batter-like coating. - Demonstrated with recipes like Yan Su Ji (marinated chicken with sweet potato flour) and Hot Y (marinated chicken with rice flour). 08:58 🍗 *Two-Tier Fry: A multi-layered frying method for a diverse crunch experience* - Introduction to the two-tier frying technique showcasing buttermilk fried chicken. - Emphasis on creating multiple layers of crunch using a wet dip and starch-based dredge. 11:04 🍞 *Three-Tier Fry: Utilizing three layers-flour, eggs, and breadcrumbs-for frying* - Explanation of the three-tier frying method, exemplified by Katsu and schnitzel recipes. - Comparison of deep fry versus shallow fry with these methods and their resulting crunch factor. 13:49 🍤 *Thin Batter Deep Frying: Employing thin batters like tempura and beer batter for frying* - Description and demonstration of thin batter frying using examples of shrimp tempura and beer-battered cod. Comparison between *tempura and beer batter's crunchiness and flavor profiles.* 15:41 🥞 *Thick Batter Frying: Utilizing a thick batter akin to pancake batter for frying* - Presentation of thick batter frying method using corn dogs as an example. - Highlighting the textural difference in the resulting crunch and fluffiness compared to other frying methods. 16:23 🍳 *Wok frying technique* - Demonstrating the versatility of wok frying technique. - Steps for wok frying chicken with cornstarch, then shifting to a shallow fry technique with kai-si oil for a stir-fry finish. - Wok frying offers multiple frying methods in one vessel. 17:17 🍗 *Wok fried chicken analysis* - Exceptional taste with rich flavors, delivering a sensational umami experience. - Texture-wise, a moderately crunchy dish, scoring around 6.8 on the crunch factor. - Highlights the balance between a light crunch and chewiness. 17:45 🍟 *Par-cook method: French fries* - Explaining the par-cook method, especially for french fries, emphasizing pre-cooking techniques. - Details the process of parboiling, cooling, drying, and double-frying frozen potatoes to achieve the perfect crispness. - Evaluating the unique texture of fries: a blend of crispy exterior and fluffy interior. 18:53 🥔 *French fries analysis* - Discussing the distinctiveness of exceptional french fries: a balance between outer crispiness and inner fluffiness. - Rating the perfect fry's crunch factor at a solid 7, attributing its excellence to its crispy exterior. - Exploring the ideal texture of a french fry beyond just crunchiness, aligning with the recipe from the creator's cookbook. 19:35 🛢️ *Handling used oil* - Addressing the common concern of dealing with leftover frying oil. - Providing guidance on safe ways to store and reuse oil, advising against excessive reuse for safety reasons. - Suggesting methods for oil disposal, emphasizing safe and environmentally friendly options. Made with HARPA AI
We in Czechia sometime shallow fry schnitzels in lard, much better than oil plus I found out that the schnitzel gets crunchier and tastier if you skip the flour and you just straight up egg, bread crumbs.
Meh. The fatty flavor is great but I am ALL about the crunch. Less fatty flavor but properly crunchy is much better in my palette than full fatty flavor but soggy texture
1 or 2 times?!?! When I grew you with my parents, we fried food quite regularly and used the same oil for many cooks. Never got sick and we are still alive. Lol
Awesome video and info Josh. Another option for disposing of your oil is to with your local auto parts stores. Some have tanks for recycling auto oil and kitchen oils. 👊😎
Any time you are frying with large amounts of oil, make sure that you have an appropriately sized lid instantly at the ready so that you can smother any oil fires that might spark
My special French fry method takes the brining and par boil up a notch. I make a pickle brine (inc whateveryou would put in your brine for cucumbers), boil the fries in the brine (let them get softish, not just parbpoil), leave in fridge in brine for 3-5 days, transfer to a baking sheet and freeze. From here you can bag and store them, or immediately deep fry. These fries are magic. I usually serve with a homemade Caesar dressing I make.
I had to learn that oil is flammable, and that once it catches fire you shouldnt put water on it the hard way. Glad Josh put the disclaimer for new cooks :D
Just gave the plain chislik and #5 and #7 a try. Worked really well on my fish. The chicken --not so much. Will have to practice. And some time later: I tried the potato chips: not bad. Tried the sprouts. He's right about the flavor: very nice. Going to try some wings soon.
for time efficiency I prefer yan su ji approach. Already got the marinated chicken, super lazily mix some potato starch and boom simple airy crunchy chicken.
FYI first lf all I fux with J Weissman don’t play with me second of all now I do variations of “texture over taste” like “carbs over protein” in my personal life, that’s just an example, I’m like really disciplined about the people I like. Go Josh!
As a Austrian I have to say Im most interested in the WHITE potatos Xd And I think for the schnitzel u use Butterschmalz its pretty much what its sounds like. maybe butterlard? dont know. it can be heated a way higher than normal butter so u dont have this problem. Plus the Schmalz should give it a different taste than normal fat
Very nice. Regarding French fries : i would do it in beef fat. It gives a taste that is uncomparable to any other fry method. And if you cook it in water before frying : "mop" them before you fry it.
Been doing this for ages but your videos are so good to watch and so well explained. As much as i may understand a concept myself, communicating it to a neophythe is a real skill and these videos have helped me teach my apprentices. Please keep it up Josh, ill be buying your newest book for several of my staff this christmas
4:55 in Indonesia, or specifically where I live, there's a type food called "penyetan" (penyet= to press or mash) usually they serve fried or grilled meats such as chicken, fishes, dove etc, they also usually have sides, like tempe or tofu, and my favorite, fried cabbage Yes you read that correctly, fried cabbage, and I love it so much I often just eat white rice with it, all I usually do is to just take a couple leaf of cabbage, cut them into about an inch, soak em in salt and msg water for 5 minutes, and deepfry the ever living shmit out of it, and it tastes like heaven, most likely because the second bite takes you there but oh well, I like my veggies unhealthy 😂 Edit: i forgot to elaborate about the dish itself, it's called mash food because what you do is you take a little bit of everything, the rice the meat the sides the sambal, and mash them into one ball, then nom nom away
Here's a challenge. Something for you to plan on with your busy schedule (I assume it's busy). Go to a State Fair and try to sample their foods and then not only rate it, but try to recreate and but better it. I suggest the Minnesota State Fair, because it's HUGE! And we have this weird trait of trying to provide the most things on a stick. You need to try the Corn on the Cob You need to try fanny may's cookies. And a fried chocholate covered pickle on a stick
I'd love a tutorial on the different starches that are used in different cuisines to dredge--what are they good for, which ones are better than others, etc.
If you want crispy crunchy fried potatoes in the morning. Put your grated potatoes in water. Rinse and squeeze out and repeat until the water is clear. Squeeze out the excess water. Put a paper towel over the top to absorb more. Then.....put your generous amount of oil in a pan and heat it up. Once the pan is hot put your shredded potatoes in the pan. I salt and pepper before placing them in the hot skillet. Then cover for 3-5 minutes. Flip the potatoes and cover again. The best ever!!!!
I work at a place that had a Bruschetta competition. My bruschetta was Romesco, fried brussels, and calabrian chilis, garnished with chive, rock salt, and fresh cracked pepper. Seeing someone else be excited about fried brussels made me happy. I came in second place to an Elote gimmick bruschetta, but I'm in the Southwest so I mean I half expected that.
So, something I've found about breading and frying technique is this. If you find that the breading is not getting the dark golden brown no matter how long you have it in the oil I found that letting the breaded food sit for a little bit before you deep fry will help with this problem. One of my Chefs told me it's the moisture level because that causes this issue so letting it sit for no longer than 30 minutes at room temperature or in the fridge no more than 3 days (depending on what you breaded) or pretty much indefinite in the freezer. This one bar I worked at whenever someone ordered the buttermilk chicken sandwich we had to coat and let rest on a plate for a "hot minute" before deep frying it.
Another way of disposing and give one last use for some of the oil is by storing it on glass jars with corks, this way you can use the corks afterwards as fire starters for your grill.
One thing I've found about schnitzel is that if you make your schnitzels 3-6 hours ahead and refrigerate them, I seem to get a little bit less chance of a bubble popping off a bit of my batter. Plus it moves the task earlier in the day which makes life easier. Better yet, I've found that if I make my schnitzels and freeze them, they're good for weeks (probably months but they never last that long) and you can just toss them in the pan frozen with no noticeable drop in quality. They make a killer convenience food. I'll have to try that with the katsu as well.
Hey Josh! As a Viennese I have to say, that melted butter is wrong for the Schnitzel because of the mentioned low burning point. You need lard! :D and pound the calf meat very softly into a thin piece of meat as if it would be your significant others. Pounding before the egg wash and stuff of course
Oh wow, i never fried cuz I always thought to coat chicken it needed egg. I had tried it once without egg an it peeled right off. So it was just too little oil, an heat. I will attempt again!! Deep fried mushrooms, an chicken here i come! An omg carbinated/ thick batter is how my chinese takeout is made?!! The mystery is solved, ganna try. So happy I watched this.
Every chance i get to fry something, i always bread it in instant potato flakes, sometimes i get the "fancy" ones that are garlic flavored or parmesan flavored, but plain potato flakes are amazing as well
Well done, sir. Was thinking about double (and triple) frying. And also double dredge. But I'm sure everyone has 100x things they would suggest to add.
Just thought I would say the schnitzel, we just call a hub cap tenderloin. We throw it on a bun with your favorite condiments (spicy brown mustard, pickles, etc.) Then chow down. Was kind of a comfort food growing up.
When you go to a fair and see how they fried literally everything....is amazing. And i wish i went to fairs to eat a fried twinkie or deep fried buckeye candies
I just found you on YT today.😃 I JUST bought your cook book Texture Over Taste. And, I'm SO glad I did, since I just decided yesterday that our Christmas dinner will be Fried Chicken, gravy, mashed taters, biscuits and a lovely garden salad. I REALLY APPRECIATE YOU JOSHUA WEISSMAN! THANK YOU❣❣
One great way of using your spent oil is to start your charcoal get a paper towel or three drizzle them with oil roll em up and use them to light your grill.
I used to work in a restaurant where coworkers were overly disrespectful when it came to other employee's food. One night - after weeks of coworkers snatching food off my plate when I wasn't sitting at the employee table, a buddy and I decided to get revenge against the worst offenders. At the end of the night, I collected kitchen order chits out of the trash and from the floor with the names of the worst offenders. We wadded them up, battered them, fried them, plated them and sat back to watch from afar as these people came up to eat dirty fried paper. All while wondering aloud, "who made this. It's great." The actual great part was watching their faces change as we told them what they were eating - even opening a few up to show them their own names! They never touched my food again! 😆😆
I was hoping at the end Josh would mention this, but when disposing of any fats, oils, or greases DO NOT EVER put it down any drains or toilets in your home. If you do then over time it will solidify in your pipes and will cost a fortune for a plumber to remove and repair. Hope this addition information helps!
Where should I put it to dispose of it
The drain can have a little grease as a treat 😤
@teverthebeaver1785 buy that stuff Josh said to solidify it, or depending on where you live there are places you can take it and they will dispose of it, or let it cool and dump in a trash bag carefully.
@@teverthebeaver1785 You can re-use frying oil a few times until it smells off. To get rid of it, compost or trash. Some places collect used oil as a separate thing, but that’s mostly for restaurants that have a LOT of oil to dispose of. Let the oil cool and pour it in a disposable container, like a water bottle a ziploc bag, and put that in the trash.
Nah it's fine if you rent.
Something to note - if for some reason your fry oil catches fire, cover it to suffocate the fire. Once it's covered (if your vessel is small enough) you can calmly pick it up and carry it out to your yard/sidewalk and leave it there (not unattended, you don't want your pan to get stolen) until it cools down. Leave both your front and back doors open for a while, with a fan blowing in one door and out the other to help get the smell out of your home.
i'd hope the heat would repel any would-be pan-nabbers
Very important tip
And if it catches fire, don't pour water over it. Cover with a damp cloth, dry one can catch fire.
@RepentandbelieveinJesusChrist5
True, if your fry oil catches fire, the solution is to repent to Jesus Christ. Thanks for the tip!
The pan robbers!
I’ve been a chef for 18 years; I just got home from work… and I’m watching stuff I probably already know about 😅 but that says sth about this guy. You’re awesome Joshua!
I am for 15 years
Me to but for 15
You worked an 18-year shift?
lol he is a chef too
@FirstnameLastname_official he used the comma perfectly fine lol
The crunch isn't the only addictive part! I remember reading many years ago about a journal study on the science of food and it was found that there's a "sweet-spot" of fats, sodium, and sugars(carbs included), that makes fried foods truly addictive and start really sending out endorphins.
Maybe our bodies are like "oh yeah, we could survive several winters on this" haha
That is about one week's worth of intense cooking lessons condensed to 20 minutes! Well and thoroughly researched and presented. Thanks.
Don’t normally comment but I love these videos, not just because of the skill, but because they’re not about a single recipe, but introducing a concept (or about a dozen concepts) with general guidelines or suggestions how to adapt them and make them your own. For every technique he introduces, it opens the door to dozens of possibilities, and as someone who usually follows recipes and isn’t comfortable improvising in the kitchen, this is pure gold!
Also, fun fact that many don’t realise, although tempura is commonly thought of as Japanese, it originated in Portugal, and the Portuguese introduced the technique to Japan about 500 years ago. It still exists in Portugal, generally involving tempura battered vegetables such as French/green beans, and is called “peixinhos da horta” which literally translates as “little fish of the garden” because the battered beans were thought to look like battered fish
Love from streetfoodaround ❤
Texture over taste is such a great book, comprehensive, detailed, insightful, and witty. I got it literally last week and have been non-stop planning my next week's meals based on a recipe or multiple per meal. Honestly, I've just been having a lot of fun and wanted to say thanks for making such a good product. Papa bless ❤
I'll be getting mine in about a week or 2!
REALLY looking forward to it!
My husband made me wrap mine and put it under the tree because it's a "gift". Growl....
Taxutre is needed ,Teste is also very neded to want to eat the dish in the first place
Josh - I have found doing the Dredge and immediately frying to be a problem with things like Chicken. The first layer of flower takes TIME to absorb moisture from the wet dredge so letting the battered items sit for 5 minutes before frying tends to keep the batter from coming loose in the oil. It's like letting glue dry - you are letting the inner layer of flour glue the batter to the meat.
I'm trying this. Thank you!
Interesting, will have to try it. Always have the batter come off while it cooks.
@@s0dfish110 try it with cornstarch overnight even better for crispy chicken skin.
Love from streetfoodaround ❤
In my country (Czech) we love fried things. In fact, the most typical meal for Christmas (we celebrate on 24th evening fully) is schnitzel (both chicken and pork) and potato salad, which consists of potatoes, veggies, eggs, mayonaise, mustard, salt and pepper and some people add more stuff. We also make three-way (just like schnitzel) fried fish, where the most typical one is carp. And then some people also have other fish, sausages, salmon and other :) And very casual meal here is fried cheese in three-way pan fry (its eidam usually - really good).
Thank you Joshua for showing this I cant wait to make some of these.
I've had pretty good luck using Canola at 325 F for things like chicken fried steak or chicken. But I do it in a wide sauce pan with about 1/3 inch of oil. (My wife simply refuses my suggestion to strain and reuse oil, so I have to use this method to save on the cost of oil. But after 40+ years, I've learned to simply spend the money on another jug of oil.) FWIW, I use a first mix in corn starch on the meat, then an egg/milk or buttermilk drench, then heavily seasoned flour, often going back to the drench and then back to the flour. Makes nice little crispy bits. And yes, adding the liquid does indeed increase crispy bits that are very tasty!
This video hits the crunch
first
Love from streetfoodaround ❤
That Chonqing chicken recipe is what I've been looking to reproduce for YEARS from the incredibly delicious Mexican-Chinese cuisine from Baja California (Tijuana and Mexicali), where one of the signature dishes is "Camaron Enchilado" (basically translates to "spiced up shrimp"), which is lightly breaded shrimp (or chicken, to make "Pollo Enchilado") and fried/tossed with chili flakes and green onion. Many thanks!!!
Love from streetfoodaround ❤
IMO the pro-move is to fry in a wok. Wok frying means you need less oil, which means faster heating, and less possible fire, and then it also means that if the oil foams or rises, it spreads out in the wok, so the actual level doesn't rise much at all, plus it's a huge catch area for any spills and for spitting.
Every recipe I've ever made that uses your measurements and techniques has turned out amazing. Appreciate you making me look like a much better cook/baker than I've ever been.
Yeah I agree, his recipies are always amazing
Love from streetfoodaround ❤
I use the corn starch slurry method to clean my oil. Literally, a couple teaspoons per hundred milliliters of oil, fry it up, and it'll stick to all the dirt, float to the top ready for you to scoop out.
I really like this style of video where it presents the cooking as very modular. I'm not a chef or even really a home cook, I just make whatever. The modularity of a recipe makes it that much easier for me to integrate it into my food musings
Surprised Josh didn’t cover double frying for chicken; that’s how you get super crispy crunchy chicken like with dakgangjeong
kara-age too
hint for the left over fry oil, simply use it again as regular oil. strain all the nasty bits and you have perfectly fine oil. also all the included flavors from whatever you fried it with.
one of my favorite videos you’ve ever done! great work. biggest reason we don’t fry pretty much ever is because of the smell. delicious up until the meal, then overpowering for days after lol
Love from streetfoodaround ❤
When frying in a pot on a gas stove I figured this out the hard way! Before you place whatever you're cooking into the hot oil turn off the burner. Give the pot a few seconds to make sure it's not going to overflow. When it's safe turn the burner back on. If you have an overflow it's still possible to ignite because everything under the pot is still really hot but you won't have the flame igniting fine oil mist
Probably THE most entertaining cooking show on TH-cam. Congrats Josh, you da man!
This man is making me a better cook. My confidence is a lot stronger than it used to be. I trust your methods and i am thankful.
I love that fry away stuff and I've also used quick oats and let that soak up all of the oil and then feed it to the birds
Hey Joshua!
We met at the Book Passage SF signing. Just dropping quick note to say my friend in South Africa got the book you signed, and that plus the video you graciously did made her day. Never seen anyone so happy. Thanks again mate!
Love the videos as always! My pro tip for tempura and beer batter is a 50/50 mix of cake flour and corn flour for super crisp.
Love from streetfoodaround ❤
I am completely addicted to crunch. These are my favorite videos Joshua makes. Pure knowledge and passion
Hey Josh! Watched your channel for years, use your cookbook and loved every second of it! However, I really miss the old videos where it wasn't the extreme, youtube friendly clickbait videos with TV quality. I would love to see a video where you teach us to make a recipe we would probably never try without you! That is where you created your fanbase, with your technique, creativity and humor!
Keep husslin my G
Same. Stopped watching for this reason. I miss the jank of fermentetion fridays
All good things can turn to s**t if money beckons. I rec giving RecipeTinEats a try. Excellent recipes, excellent tutorials, massive loyal following and not a hint of clickbait, except love for the family dog.
THANK YOU!!!!! I made tofu katsu tonight and it came out great!!!!! I would never have had the confidence to fry anything. Never. I'm usually afraid of hot oil. But this video of yours gave me knowledge and courage and I tried it and it came out perfect!!!
We have a extremely tradional dish in Brazil called Pastel. It is a deep fried pastry that can have any type of filling you want. Somewhat of a baby between Pizza and Dumplings but deep-fried. For sure you should give it a try, incredible crunch and flavour.
These are my favorite videos Joshua makes. Pure knowledge and passion
I made your chicken parm for friends a couple of years ago, so I no longer fear frying! It was FANTASTIC!
Love from streetfoodaround ❤
I’ve bought both the books, but more than anything I appreciate how much Josh has given essentially for free to help with learning cooking 🖤
20/10 would recommend
same innit its so good man
This is fun to watch, as someone who doesn’t fry a lot I always want to try something
I don't really deep fry a lot but one of the best buys I made for my small kitchen is a Japanese style deep fryer pot. It has a rack on the lid to drain off excess oil, comes with a thermometer & has it's own slot and a spout for easy disposal or restore of oil.
is it electric or do you put it on the stove top?
I love your video's Josh, but you should put these ideas, techniques, and recipes into a cookbook. I bet it would be a #1 New York Times Best Seller!
He has two cookbooks
@@Iamreallyhungry That's the joke
He might be working on one now and gonna release soon maybe 🤷♂️🤷♂️
I would buy a Fried-only Cookbook if he released one.
@@oriongear2499 This NEEDS to happen
Joshua!! When i get hungry, i always find myself watching your videos, but it only makes me more hungry. My dad was looking at cook books today when we were at the shops and i told him about you. Turns out he's a big fan as well. As soon as we made this connection we went straight to a bookstore primarily just to look for your cook book, Texture over Taste. We bought it and are excited to try it out. Thank you for what you do!!
A good idea get a deep fat frier since that lets you more easily control the oil temperature.
I don't understand why nobody ever recommends them. They start at around $50. Great temp control, no naked flame, clear min/max markers. Much easier and safer.
My one (Tefal) even has built in filter and storage, making it easier to store/reuse the oil and stop it smelling. Its even dishwasher safe.
Definitely one of the best videos on deep frying. Very well produced and you are awesome at presenting the information you want to deliver. Nice work dude.
🎯 Key Takeaways for quick navigation:
00:00 🍳 *Frying Fundamentals: Understanding the essence of frying*
- Introduction to the addictive nature of fried food due to its crunchiness.
- Explanation of the concept of frying and its basic principles.
- Differentiation between sautéing and frying, and types of frying methods-deep frying and shallow frying.
02:07 🌡️ *Rules of Frying: Essential rules for safe and effective frying*
- Three essential rules for frying: maintaining oil temperature, controlling oil volume, and avoiding contact with water or external liquids.
- Handling overfilled pots, adjusting oil temperature, and precautions to prevent oil-related accidents.
03:17 🍽️ *Oil Choices and Temperature: Understanding suitable oils and their ideal temperature for frying*
- Discussion about various oils suitable for frying and their optimal temperature range.
- Highlighting the ideal temperature for frying (350°F or 176°C) and its relevance across different fried items.
03:58 🥩 *Straight-Up Frying: A simple, flourless frying method for various foods*
- Explanation and demonstration of straight-up frying method without using flour or coating.
- Examples include skewered lamb, plain fried chicken wings, raw halved Brussels sprouts, and homemade potato chips.
06:20 🍗 *Lightly Dusted Frying: Utilizing a light dusting of flour for a thin crust*
- Introduction to lightly dusted frying using flour for a thin crust.
- Demonstrated with chicken piccata as an example dish, emphasizing the role of flour in creating a light crust.
07:33 🍲 *Wet Marinade Frying: Utilizing marinade for a wet batter and frying*
- Explanation and examples of frying using a wet marinade to create a batter-like coating.
- Demonstrated with recipes like Yan Su Ji (marinated chicken with sweet potato flour) and Hot Y (marinated chicken with rice flour).
08:58 🍗 *Two-Tier Fry: A multi-layered frying method for a diverse crunch experience*
- Introduction to the two-tier frying technique showcasing buttermilk fried chicken.
- Emphasis on creating multiple layers of crunch using a wet dip and starch-based dredge.
11:04 🍞 *Three-Tier Fry: Utilizing three layers-flour, eggs, and breadcrumbs-for frying*
- Explanation of the three-tier frying method, exemplified by Katsu and schnitzel recipes.
- Comparison of deep fry versus shallow fry with these methods and their resulting crunch factor.
13:49 🍤 *Thin Batter Deep Frying: Employing thin batters like tempura and beer batter for frying*
- Description and demonstration of thin batter frying using examples of shrimp tempura and beer-battered cod.
Comparison between *tempura and beer batter's crunchiness and flavor profiles.*
15:41 🥞 *Thick Batter Frying: Utilizing a thick batter akin to pancake batter for frying*
- Presentation of thick batter frying method using corn dogs as an example.
- Highlighting the textural difference in the resulting crunch and fluffiness compared to other frying methods.
16:23 🍳 *Wok frying technique*
- Demonstrating the versatility of wok frying technique.
- Steps for wok frying chicken with cornstarch, then shifting to a shallow fry technique with kai-si oil for a stir-fry finish.
- Wok frying offers multiple frying methods in one vessel.
17:17 🍗 *Wok fried chicken analysis*
- Exceptional taste with rich flavors, delivering a sensational umami experience.
- Texture-wise, a moderately crunchy dish, scoring around 6.8 on the crunch factor.
- Highlights the balance between a light crunch and chewiness.
17:45 🍟 *Par-cook method: French fries*
- Explaining the par-cook method, especially for french fries, emphasizing pre-cooking techniques.
- Details the process of parboiling, cooling, drying, and double-frying frozen potatoes to achieve the perfect crispness.
- Evaluating the unique texture of fries: a blend of crispy exterior and fluffy interior.
18:53 🥔 *French fries analysis*
- Discussing the distinctiveness of exceptional french fries: a balance between outer crispiness and inner fluffiness.
- Rating the perfect fry's crunch factor at a solid 7, attributing its excellence to its crispy exterior.
- Exploring the ideal texture of a french fry beyond just crunchiness, aligning with the recipe from the creator's cookbook.
19:35 🛢️ *Handling used oil*
- Addressing the common concern of dealing with leftover frying oil.
- Providing guidance on safe ways to store and reuse oil, advising against excessive reuse for safety reasons.
- Suggesting methods for oil disposal, emphasizing safe and environmentally friendly options.
Made with HARPA AI
We in Czechia sometime shallow fry schnitzels in lard, much better than oil plus I found out that the schnitzel gets crunchier and tastier if you skip the flour and you just straight up egg, bread crumbs.
Arguably, crunch is less significant than enormous amount of fat held by batter in terms of addictiveness
Meh. The fatty flavor is great but I am ALL about the crunch. Less fatty flavor but properly crunchy is much better in my palette than full fatty flavor but soggy texture
1 or 2 times?!?! When I grew you with my parents, we fried food quite regularly and used the same oil for many cooks. Never got sick and we are still alive. Lol
Bro fr fried his own cookbook 💀
Man. You put a tonne of work into these and they’re awesome. Food budget must be mountainous. Well done. Ordered the cookbook.
BRO FRIED HIS COOKBOOK
I watched to find the answer to what to do with the oil and was not disappointed. Thank you!
A video about how all the different flours affect the fry. Would be interesting to see!!
Love from streetfoodaround ❤
Awesome video and info Josh. Another option for disposing of your oil is to with your local auto parts stores. Some have tanks for recycling auto oil and kitchen oils. 👊😎
watched the whole video on 50x speed and its a banger
I can confirm
Any time you are frying with large amounts of oil, make sure that you have an appropriately sized lid instantly at the ready so that you can smother any oil fires that might spark
I’m from Barbados 🇧🇧 and I love your videos. I love this!!
My special French fry method takes the brining and par boil up a notch.
I make a pickle brine (inc whateveryou would put in your brine for cucumbers), boil the fries in the brine (let them get softish, not just parbpoil), leave in fridge in brine for 3-5 days, transfer to a baking sheet and freeze.
From here you can bag and store them, or immediately deep fry.
These fries are magic.
I usually serve with a homemade Caesar dressing I make.
I am German and this is one of the best looking schnitzels I have seen in a while. 10/10
my copy of your book came in yesterday! long time fan and love the videos!
The crunch echoing through this video is so crass and clear! Josh you are a fry master!
that frying method with the wok looks like it would have so much flavour with the amount of oil that gets absorbed into the food
I had to learn that oil is flammable, and that once it catches fire you shouldnt put water on it the hard way. Glad Josh put the disclaimer for new cooks :D
Just gave the plain chislik and #5 and #7 a try. Worked really well on my fish. The chicken --not so much. Will have to practice. And some time later: I tried the potato chips: not bad. Tried the sprouts. He's right about the flavor: very nice. Going to try some wings soon.
for time efficiency I prefer yan su ji approach. Already got the marinated chicken, super lazily mix some potato starch and boom simple airy crunchy chicken.
FYI first lf all I fux with J Weissman don’t play with me second of all now I do variations of “texture over taste” like “carbs over protein” in my personal life, that’s just an example, I’m like really disciplined about the people I like. Go Josh!
This video crunch score: 10/10
Love you Joshua.
Thank for this video. I got a lot of knowledge!
As a Austrian I have to say Im most interested in the WHITE potatos Xd
And I think for the schnitzel u use Butterschmalz its pretty much what its sounds like. maybe butterlard? dont know. it can be heated a way higher than normal butter so u dont have this problem. Plus the Schmalz should give it a different taste than normal fat
im so excited to dive into ur book my fiance got it for me for an early christmas gift and im ready to dive in to texture!!!
Very nice. Regarding French fries : i would do it in beef fat. It gives a taste that is uncomparable to any other fry method. And if you cook it in water before frying : "mop" them before you fry it.
Been doing this for ages but your videos are so good to watch and so well explained.
As much as i may understand a concept myself, communicating it to a neophythe is a real skill and these videos have helped me teach my apprentices.
Please keep it up Josh, ill be buying your newest book for several of my staff this christmas
Love from streetfoodaround ❤
4:55 in Indonesia, or specifically where I live, there's a type food called "penyetan" (penyet= to press or mash) usually they serve fried or grilled meats such as chicken, fishes, dove etc, they also usually have sides, like tempe or tofu, and my favorite, fried cabbage
Yes you read that correctly, fried cabbage, and I love it so much I often just eat white rice with it, all I usually do is to just take a couple leaf of cabbage, cut them into about an inch, soak em in salt and msg water for 5 minutes, and deepfry the ever living shmit out of it, and it tastes like heaven, most likely because the second bite takes you there but oh well, I like my veggies unhealthy 😂
Edit: i forgot to elaborate about the dish itself, it's called mash food because what you do is you take a little bit of everything, the rice the meat the sides the sambal, and mash them into one ball, then nom nom away
Here's a challenge. Something for you to plan on with your busy schedule (I assume it's busy). Go to a State Fair and try to sample their foods and then not only rate it, but try to recreate and but better it.
I suggest the Minnesota State Fair, because it's HUGE! And we have this weird trait of trying to provide the most things on a stick.
You need to try the Corn on the Cob
You need to try fanny may's cookies.
And a fried chocholate covered pickle on a stick
I'd love a tutorial on the different starches that are used in different cuisines to dredge--what are they good for, which ones are better than others, etc.
If you want crispy crunchy fried potatoes in the morning. Put your grated potatoes in water. Rinse and squeeze out and repeat until the water is clear. Squeeze out the excess water. Put a paper towel over the top to absorb more. Then.....put your generous amount of oil in a pan and heat it up. Once the pan is hot put your shredded potatoes in the pan. I salt and pepper before placing them in the hot skillet. Then cover for 3-5 minutes. Flip the potatoes and cover again. The best ever!!!!
I work at a place that had a Bruschetta competition. My bruschetta was Romesco, fried brussels, and calabrian chilis, garnished with chive, rock salt, and fresh cracked pepper. Seeing someone else be excited about fried brussels made me happy. I came in second place to an Elote gimmick bruschetta, but I'm in the Southwest so I mean I half expected that.
Josh in December: "Fry anything". Josh in January: "How to stay on diet"
So, something I've found about breading and frying technique is this. If you find that the breading is not getting the dark golden brown no matter how long you have it in the oil I found that letting the breaded food sit for a little bit before you deep fry will help with this problem.
One of my Chefs told me it's the moisture level because that causes this issue so letting it sit for no longer than 30 minutes at room temperature or in the fridge no more than 3 days (depending on what you breaded) or pretty much indefinite in the freezer.
This one bar I worked at whenever someone ordered the buttermilk chicken sandwich we had to coat and let rest on a plate for a "hot minute" before deep frying it.
Just convinced me that I really need a wok. Pork and chicken fried thrice, is always nice 😋 👌🏾
Another way of disposing and give one last use for some of the oil is by storing it on glass jars with corks, this way you can use the corks afterwards as fire starters for your grill.
The thing I’m happy about is that Joshua is also showing Celsius instead of just Fahrenheit
Papa... This is the video I've been waiting for. Thank you so much 😍
That is so going to increase the quality of life for 100's of thousands of folks wanting to increase or better their quality of cooking life.
Love your salt sprinkle sound effects 😂. Like fairy dust 🧚♂️
One thing I've found about schnitzel is that if you make your schnitzels 3-6 hours ahead and refrigerate them, I seem to get a little bit less chance of a bubble popping off a bit of my batter. Plus it moves the task earlier in the day which makes life easier. Better yet, I've found that if I make my schnitzels and freeze them, they're good for weeks (probably months but they never last that long) and you can just toss them in the pan frozen with no noticeable drop in quality. They make a killer convenience food. I'll have to try that with the katsu as well.
Hey Josh! As a Viennese I have to say, that melted butter is wrong for the Schnitzel because of the mentioned low burning point. You need lard! :D and pound the calf meat very softly into a thin piece of meat as if it would be your significant others. Pounding before the egg wash and stuff of course
For shallow frying you can use kitchen paper to soak up the used oil and bin the towel.
Oh wow, i never fried cuz I always thought to coat chicken it needed egg. I had tried it once without egg an it peeled right off. So it was just too little oil, an heat. I will attempt again!! Deep fried mushrooms, an chicken here i come! An omg carbinated/ thick batter is how my chinese takeout is made?!! The mystery is solved, ganna try. So happy I watched this.
I'm a simple man. Josh uploads, I like.
In Germany we say: "Dein Schnitzel sieht hervorragend aus!" and I think that's beautiful.
Every chance i get to fry something, i always bread it in instant potato flakes, sometimes i get the "fancy" ones that are garlic flavored or parmesan flavored, but plain potato flakes are amazing as well
Well done, sir. Was thinking about double (and triple) frying. And also double dredge. But I'm sure everyone has 100x things they would suggest to add.
PLEASE add more book tour stops! Especially in Texas, Arkansas, Oklahoma, Louisiana. I just discovered your channel!
Just thought I would say the schnitzel, we just call a hub cap tenderloin. We throw it on a bun with your favorite condiments (spicy brown mustard, pickles, etc.) Then chow down. Was kind of a comfort food growing up.
I love this book I’m on this chapter now regarding texture: CRUNCH!
When you go to a fair and see how they fried literally everything....is amazing. And i wish i went to fairs to eat a fried twinkie or deep fried buckeye candies
I just found you on YT today.😃 I JUST bought your cook book Texture Over Taste. And, I'm SO glad I did, since I just decided yesterday that our Christmas dinner will be Fried Chicken, gravy, mashed taters, biscuits and a lovely garden salad. I REALLY APPRECIATE YOU JOSHUA WEISSMAN! THANK YOU❣❣
Chef G showed how h20 and oil works
As did you!
That my all time favorite video
Period
Most of yours are cool
Guga
And Brian & Frenchie
All the companies in the cholesterol pill accosiation approve this video :-) Love your videos keep up the great work you do!!!
You have me in crunk time. Ohh yeah! Save this and lock it in for this video big time 😁😁😁😁😁.
One great way of using your spent oil is to start your charcoal get a paper towel or three drizzle them with oil roll em up and use them to light your grill.
I’m grateful for new content today!
I used to work in a restaurant where coworkers were overly disrespectful when it came to other employee's food. One night - after weeks of coworkers snatching food off my plate when I wasn't sitting at the employee table, a buddy and I decided to get revenge against the worst offenders. At the end of the night, I collected kitchen order chits out of the trash and from the floor with the names of the worst offenders. We wadded them up, battered them, fried them, plated them and sat back to watch from afar as these people came up to eat dirty fried paper. All while wondering aloud, "who made this. It's great." The actual great part was watching their faces change as we told them what they were eating - even opening a few up to show them their own names! They never touched my food again! 😆😆
I like to add cornstarch to my dry mix. Helps add crunch. Dredge chicken wings in CS to up their crunch factor.
2:17 I've never seen a glass pot before
I am always facinated with the american taste palate obsession with crunch