How To Fry Anything Like A Chef

You can make everything taste good with this. The end all be all...of frying guides. I love you so much.

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[brentcorley]

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!

[eldibs]

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.

[biancadasilveira]

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!

[priayief]

That is about one week's worth of intense cooking lessons condensed to 20 minutes! Well and thoroughly researched and presented. Thanks.

[Thailerr]

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.

[robertmcelfresh]

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.

[jimmothy]

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

[joseguzmanjr]

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 ❤

[TheOtherVespaGuy]

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.

[lucienovakova]

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.

[markdatton]

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

[kendavis]

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!

[Artofcarissa]

Surprised Josh didn’t cover double frying for chicken; that’s how you get super crispy crunchy chicken like with dakgangjeong

[StrobeFireStudios]

Probably THE most entertaining cooking show on YouTube. Congrats Josh, you da man!

[charwyrm]

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.

[djoscartj]

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!!!

[chriselerick]

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

[FlowerPower]

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

[GoosFrabaaa]

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.

[wlewis]

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