In this episode, we finish our three part series on basic cooking techniques with a lesson on frying, confit, and deep fat poaching. In the discussion segment, I answer Dino's question on why I prefer canola oil over olive oil for cooking, and in the culinary quick tip, we go over proper breading and frying technique.
Details
Download & Listen To More Episodes
The Stella Culinary School Podcast is our core curriculum and the most effective method to gain knowledge and take your cooking to the next level. You can view and listen to all episodes by visiting the Stella Culinary School Podcast Index.
Subscribe to Podcast
There are 11 Comments
Damn it! I did say that. The
Damn it! I did say that. The premise still holds true. Resting meats in fat or oil will help them retain their moisture because of a difference in density, but oil is definitely less dense than water. Thanks for the correction.
You mentioned in this podcast
You mentioned in this podcast that you'd make a deep fried basa fillet. Is that a video? Has it been done yet?
Thanks,
@ Jeff, WOW, I totally
@ Jeff,
WOW, I totally forgot I even said that and I haven't even done the video yet. Sorry about that, and thanks for the reminder. In the meantime, I did a pan fried version of Swai (basa) at home. You can either replicate that directly or try filling the pan with a little more oil and then breading the fish fillet using flour, eggs and panko bread crumbs, in that order. Fry at 375F until both sides are crisp.
In the meantime, I'll try and shoot the deep fried basa dish in the next few weeks.
Jacob
The kosher salt's shape does
The kosher salt's shape does allow it to adhere to the meat more easily, but when you're using a large amount like in confit, I'm not convinced that this would make a difference. I usually buy the large red boxes of Diamond Crystal Kosher Salt from my dry goods supplier by the case. Not sure where you can get large quantities of kosher salt outside of restaurant suppliers.
@ GreenBake, Yep, it's
@ GreenBake,
Yep, it's absolutely true that you need a little old oil to get things going. You'll find that with fresh oil, things just won't brown as evenly.
If you're starting with a fresh batch of oil at home, you can always make it old by adding a small handful of flour while you're heating the oil up.
Hey Craig, Yes, it is
Hey Craig,
- Yes, it is the moisture evaporating from the wings that causes your oil to bubble.
- Having the "jelly" in your oil during high temp frying wont hurt it, especially if you're using a high temp oil made for deep fat frying.
- The wing gelatin definitely does contain flavor. It's basically a concentrated chicken jus.
- The wing gelatin does not contain fat, as the fat from the wings will disperse into the oil.
Let me know if you have any more questions.