Frying—Dry-Heat Cooking with Fat
Lecture no. 6 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 33 min | Categories: The Great Courses Plus Online Food & Wine Courses
In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should you take when frying in your kitchen? How can you tell when your food is done? Learn about this and more as Chef Briwa fries up a veal cutlet, fish and chips, and parsnips.