Swimming in Hot Oil–No Fear Frying | Test Kitchen Boot Camp
Everyone loves crispy, crunchy fried food. Before you heat up the oil, learn these smart techniques and safety tips for fearless frying.
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Great technique, thanks for sharing. My question is, what is the best way to keep the fries crispy and warm while I cook, say, the burgers?
I tried this and my potatoes were not crispy like Ashley's. Can somebody explain why?
Use beef tallow to fry.
Very excellent information.
I'm confused. You went on and on about how you need to resist the urge to stir, then you stirred. Huh? They looked awful at the end. Sometimes awful looking fries taste good, but they didn't look appetizing at all
I was enjoying the actual visual instruction from these videos up until this one. Cold start fries is a very niche and specific method which doesn't help the home cook handle any other frying that is MUCH more common. Proper technique and safety demonstrated with shallow frying or fish or deep frying shrimp and whatnot would have been much more beneficial to the general audience. All the other videos share numerous methods and techniques so I was let down here. This is the shortest video in the series and even the egg video which isn't even a min longer showed more methods.
Whoda thunk it? Fries from cold oil?
This woman is well spoken, seems to know her way around a fryer, and is drop dead cute.
I use grapeseed oil for deep frying, as its smoke point is well above that of peanut oil (485F vs. 450F, but not really that wide a margin.) Grapeseed is light and neutral; I've found peanut oil to be awfully heavy tasting, mostly in Chinese restaurant stir frys.
I used to tell my extraordinarily intelligent, educated, lively, well spoken, and likely a bit above average looking daughters, "Kiddies? Men have unreasonable desires for stunning women, but time after time, they fall very deeply in love with cute."
These fries are AAAAmazing. Go easy on the salt, keep your hand high and sprinkle down and mix at the same time…no ketchup; her romulade ? Would be amazing.
I luv these vids
What about your fish and chips recipe that you put the fries in cold oil?
Vegetable oil is not from vegetables and not at all natural. Olive oil, Lard or Tallow. health and natural.
Can’t start this one. Get an error message
do something with the hair
What about frying with avacodo oil, since it has a high smoke point?
I’ve been making fries using this recipe for months and still haven’t taken any pictures of them because if I look away to reach for my phone they will be gone! I love them with just a hint of cinnamon sprinkled on them with the salt. Potato perfection.
Ugh ! I can smell that oil.
how do you dispose of old oil ???
I used to be a line cook and we always double fried our fries. I never heard of cold starting potatoes. I guess it would work, if you only have 1 batch to cook. My mother-in-law used to always make me cook the christmas samosas. She never knew why hers were soggy. I use a thermometer and do not put them in until it hits 375 F. She kept telling me to dump them in early, and crowd them. I tried to explain to her that was why hers were always soggy ha ha.
would have liked to have seen more info on the other three common frying methods besides cold frying. Also I'm not sure that something like falafel would be good with cold frying: The falafel might absorb too much oil without the pressure from evaporating water keeping it out.
At last, acknowledging that there are people with allergies. Every time there's a recipe that includes tree nuts (in my case) I have to sadly put it out of consideration. It would help so much if at least sometimes there were suggestions for substitutions for some of the most common food allergies.
bring the kids in to eat the fries