The Best Way To Deep Fry Anything | Epicurious 101
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Professional chef Adrienne Cheatham demonstrates everything you need to know in order to get fully-cooked, crispy results when …
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Well, why in the trash? Sale it to woodworker 🙂
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 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!!!!!!!!! 🤤🤤🤤🤤🤤
I really really like this lady
I dump used oil in my back yard behind the shed.
[ ] [ ] [v] ¡EXCELENTE Western Clásico y me encanta muy tubesex.UnO buena película. Saludos desdes Arenillas, República del Ecuador, *Sudamérica. Gracias y bendiciones * soludossssss.
Here in Indonesia every kind of food is deep fried
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.
Always remember to keep plenty of water on hand to put out any oil fires….. huehuehuehuehue
Well explained. I really appreciate your detailed every part of your recipe. Thanks for sharing 🥰
I was curious about some information but I learnt surprisingly little.
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.
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.
I hope Adrianne does compete in Top Chef 20, which is an Ultimate All-Stars Season, with Winners, Runners-Up, and Finalists.
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
Shoulda use Celcius
I hope you adress more safety issues and how to deal with them next time!
can't wait for the next frying tutorials!!!
Add Celsius too next time please
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
I usually stir-fry. It's cheaper and less dangerous with the same result.
3:00 Why do breaded food need a higher temperature than battered ones?
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!
Beautiful Woman
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.
The batter just fell off! Professional??
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?
How do you store used oil … room temp or in the fridge?
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
Maybe buy a deep fryer ?
She’s so awesome.
But damn who did the color editing on that shirt? Lol it’s neon
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.
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