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!

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!

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

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.

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

This video hits the crunch

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.

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.

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 ❤

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.

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

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

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.

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

I just found you on YT today.😃 I JUST bought your cook book Texture Over Taste. And, I'm SO glad I did, since I just decided yesterday that our Christmas dinner will be Fried Chicken, gravy, mashed taters, biscuits and a lovely garden salad. I REALLY APPRECIATE YOU JOSHUA WEISSMAN! THANK YOU❣❣

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!

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!!!

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

I am completely addicted to crunch. These are my favorite videos Joshua makes. Pure knowledge and passion

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.

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

Love the videos as always! My pro tip for tempura and beer batter is a 50/50 mix of cake flour and corn flour for super crisp.

The crunch echoing through this video is so crass and clear! Josh you are a fry master!

Joshua!! When i get hungry, i always find myself watching your videos, but it only makes me more hungry. My dad was looking at cook books today when we were at the shops and i told him about you. Turns out he's a big fan as well. As soon as we made this connection we went straight to a bookstore primarily just to look for your cook book, Texture over Taste. We bought it and are excited to try it out. Thank you for what you do!!

This is fun to watch, as someone who doesn’t fry a lot I always want to try something

We have a extremely tradional dish in Brazil called Pastel. It is a deep fried pastry that can have any type of filling you want. Somewhat of a baby between Pizza and Dumplings but deep-fried. For sure you should give it a try, incredible crunch and flavour.

These are my favorite videos Joshua makes. Pure knowledge and passion

Been doing this for ages but your videos are so good to watch and so well explained. As much as i may understand a concept myself, communicating it to a neophythe is a real skill and these videos have helped me teach my apprentices. Please keep it up Josh, ill be buying your newest book for several of my staff this christmas

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.

BRO FRIED HIS COOKBOOK

THANK YOU!!!!! I made tofu katsu tonight and it came out great!!!!! I would never have had the confidence to fry anything. Never. I'm usually afraid of hot oil. But this video of yours gave me knowledge and courage and I tried it and it came out perfect!!!

I made your chicken parm for friends a couple of years ago, so I no longer fear frying! It was FANTASTIC!

IMO the pro-move is to fry in a wok. Wok frying means you need less oil, which means faster heating, and less possible fire, and then it also means that if the oil foams or rises, it spreads out in the wok, so the actual level doesn't rise much at all, plus it's a huge catch area for any spills and for spitting.

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

Hey Joshua! We met at the Book Passage SF signing. Just dropping quick note to say my friend in South Africa got the book you signed, and that plus the video you graciously did made her day. Never seen anyone so happy. Thanks again mate!

my copy of your book came in yesterday! long time fan and love the videos!

You're a legend man! Thanks 😊😊😊❤❤❤

Bro fr fried his own cookbook 💀

I watched to find the answer to what to do with the oil and was not disappointed. Thank you!

Definitely one of the best videos on deep frying. Very well produced and you are awesome at presenting the information you want to deliver. Nice work dude.

I love your video's Josh, but you should put these ideas, techniques, and recipes into a cookbook. I bet it would be a #1 New York Times Best Seller!

A good idea get a deep fat frier since that lets you more easily control the oil temperature.

Man. You put a tonne of work into these and they’re awesome. Food budget must be mountainous. Well done. Ordered the cookbook.

I’ve bought both the books, but more than anything I appreciate how much Josh has given essentially for free to help with learning cooking 🖤 20/10 would recommend

A video about how all the different flours affect the fry. Would be interesting to see!!

Arguably, crunch is less significant than enormous amount of fat held by batter in terms of addictiveness

I was wondering what to get someone for Christmas and you reminded me about your cookbook! She'll freaking love it.

We in Czechia sometime shallow fry schnitzels in lard, much better than oil plus I found out that the schnitzel gets crunchier and tastier if you skip the flour and you just straight up egg, bread crumbs.

PAPA IS BACK

🎯 Key Takeaways for quick navigation: 00:00 🍳 *Frying Fundamentals: Understanding the essence of frying* - Introduction to the addictive nature of fried food due to its crunchiness. - Explanation of the concept of frying and its basic principles. - Differentiation between sautéing and frying, and types of frying methods-deep frying and shallow frying. 02:07 🌡️ *Rules of Frying: Essential rules for safe and effective frying* - Three essential rules for frying: maintaining oil temperature, controlling oil volume, and avoiding contact with water or external liquids. - Handling overfilled pots, adjusting oil temperature, and precautions to prevent oil-related accidents. 03:17 🍽️ *Oil Choices and Temperature: Understanding suitable oils and their ideal temperature for frying* - Discussion about various oils suitable for frying and their optimal temperature range. - Highlighting the ideal temperature for frying (350°F or 176°C) and its relevance across different fried items. 03:58 🥩 *Straight-Up Frying: A simple, flourless frying method for various foods* - Explanation and demonstration of straight-up frying method without using flour or coating. - Examples include skewered lamb, plain fried chicken wings, raw halved Brussels sprouts, and homemade potato chips. 06:20 🍗 *Lightly Dusted Frying: Utilizing a light dusting of flour for a thin crust* - Introduction to lightly dusted frying using flour for a thin crust. - Demonstrated with chicken piccata as an example dish, emphasizing the role of flour in creating a light crust. 07:33 🍲 *Wet Marinade Frying: Utilizing marinade for a wet batter and frying* - Explanation and examples of frying using a wet marinade to create a batter-like coating. - Demonstrated with recipes like Yan Su Ji (marinated chicken with sweet potato flour) and Hot Y (marinated chicken with rice flour). 08:58 🍗 *Two-Tier Fry: A multi-layered frying method for a diverse crunch experience* - Introduction to the two-tier frying technique showcasing buttermilk fried chicken. - Emphasis on creating multiple layers of crunch using a wet dip and starch-based dredge. 11:04 🍞 *Three-Tier Fry: Utilizing three layers-flour, eggs, and breadcrumbs-for frying* - Explanation of the three-tier frying method, exemplified by Katsu and schnitzel recipes. - Comparison of deep fry versus shallow fry with these methods and their resulting crunch factor. 13:49 🍤 *Thin Batter Deep Frying: Employing thin batters like tempura and beer batter for frying* - Description and demonstration of thin batter frying using examples of shrimp tempura and beer-battered cod. Comparison between *tempura and beer batter's crunchiness and flavor profiles.* 15:41 🥞 *Thick Batter Frying: Utilizing a thick batter akin to pancake batter for frying* - Presentation of thick batter frying method using corn dogs as an example. - Highlighting the textural difference in the resulting crunch and fluffiness compared to other frying methods. 16:23 🍳 *Wok frying technique* - Demonstrating the versatility of wok frying technique. - Steps for wok frying chicken with cornstarch, then shifting to a shallow fry technique with kai-si oil for a stir-fry finish. - Wok frying offers multiple frying methods in one vessel. 17:17 🍗 *Wok fried chicken analysis* - Exceptional taste with rich flavors, delivering a sensational umami experience. - Texture-wise, a moderately crunchy dish, scoring around 6.8 on the crunch factor. - Highlights the balance between a light crunch and chewiness. 17:45 🍟 *Par-cook method: French fries* - Explaining the par-cook method, especially for french fries, emphasizing pre-cooking techniques. - Details the process of parboiling, cooling, drying, and double-frying frozen potatoes to achieve the perfect crispness. - Evaluating the unique texture of fries: a blend of crispy exterior and fluffy interior. 18:53 🥔 *French fries analysis* - Discussing the distinctiveness of exceptional french fries: a balance between outer crispiness and inner fluffiness. - Rating the perfect fry's crunch factor at a solid 7, attributing its excellence to its crispy exterior. - Exploring the ideal texture of a french fry beyond just crunchiness, aligning with the recipe from the creator's cookbook. 19:35 🛢️ *Handling used oil* - Addressing the common concern of dealing with leftover frying oil. - Providing guidance on safe ways to store and reuse oil, advising against excessive reuse for safety reasons. - Suggesting methods for oil disposal, emphasizing safe and environmentally friendly options. Made with HARPA AI

Loving your videos, I never tried that french fries method before, I am going to try it now.

This video crunch score: 10/10 Love you Joshua. Thank for this video. I got a lot of knowledge!

watched the whole video on 50x speed and its a banger

First

hint for the left over fry oil, simply use it again as regular oil. strain all the nasty bits and you have perfectly fine oil. also all the included flavors from whatever you fried it with.

I don't really deep fry a lot but one of the best buys I made for my small kitchen is a Japanese style deep fryer pot. It has a rack on the lid to drain off excess oil, comes with a thermometer & has it's own slot and a spout for easy disposal or restore of oil.

I’m from Barbados 🇧🇧 and I love your videos. I love this!!

Bavarian Girl here and i have to say, your Schnitzel aswell as the pronounciating looks and sounds actually awesome and yes, it is traditionally shallow fried and served with a lemon wedge like you did! 💛

For the new year, I'd love to see a video or series of shorts about the kinds of basic equipment people should have in their kitchen. Could do levels like basic/new chefs, chefs looking to improve their cooking, and then the advanced method chefs. Could feature things like what to look for, what to avoid, how to use this instead of that if you don't have that or if this is just better, etc. Things like a spider for frying and wire strainers for sauces, broths, etc I definitely need to dedicate a trip to get rather than try and remember and hope they are at my local grocery store. Also deli tubs.

I'd love a tutorial on the different starches that are used in different cuisines to dredge--what are they good for, which ones are better than others, etc.

Joshua always makes my day!

Fricken awesome video Josh! Thanks Bro! Very helpful!

Well done, sir. Was thinking about double (and triple) frying. And also double dredge. But I'm sure everyone has 100x things they would suggest to add.

1 or 2 times?!?! When I grew you with my parents, we fried food quite regularly and used the same oil for many cooks. Never got sick and we are still alive. Lol

im so excited to dive into ur book my fiance got it for me for an early christmas gift and im ready to dive in to texture!!!

Awesome video and info Josh. Another option for disposing of your oil is to with your local auto parts stores. Some have tanks for recycling auto oil and kitchen oils. 👊😎

Thanks Josh! That was very informative.

I love this book I’m on this chapter now regarding texture: CRUNCH!

Every chance i get to fry something, i always bread it in instant potato flakes, sometimes i get the "fancy" ones that are garlic flavored or parmesan flavored, but plain potato flakes are amazing as well

With brussels cooked liked that and I like to blanche some of the outside leaves and mix that fried brussels. Adds the lovely green colour.

Love your videos. Always enjoy the way you put out content.

I'm enjoying the learning vids keep it up. Ty

Love the new book!!!

I love your new cookbook (love your first one too) Texture over Taste is important to me as I lost my taste and smell due to COVID.

Great tips!

Papa... This is the video I've been waiting for. Thank you so much 😍

Was lucky and came across a signed copy of the new book at B&N, can't wait to try som new recipes out of it soon!

This is totally next level of cooking!!

I work at a place that had a Bruschetta competition. My bruschetta was Romesco, fried brussels, and calabrian chilis, garnished with chive, rock salt, and fresh cracked pepper. Seeing someone else be excited about fried brussels made me happy. I came in second place to an Elote gimmick bruschetta, but I'm in the Southwest so I mean I half expected that.

Just gave the plain chislik and #5 and #7 a try. Worked really well on my fish. The chicken --not so much. Will have to practice. And some time later: I tried the potato chips: not bad. Tried the sprouts. He's right about the flavor: very nice. Going to try some wings soon.

I had to learn that oil is flammable, and that once it catches fire you shouldnt put water on it the hard way. Glad Josh put the disclaimer for new cooks :D

Great tutorial! There's something about peanut oil fried potato chips that set my crunch meter to 11 though!

I’m grateful for new content today!

Chef John from "food wishes" taught me to add a little rice flour to your batter recipe for extra lightness and crispiness. Don't remember the exact ratio but know it worked!

Excellent video!

I am German and this is one of the best looking schnitzels I have seen in a while. 10/10

I ordered your book!!!!

Well you did it... I'm getting your book and one for my daughter too. XXOO

Instructions Unclear: I'm now sitting in my bed with a deepfried XBOX

Thank you for all these info. I just need you in my kitchen, PAPA 💋

My special French fry method takes the brining and par boil up a notch. I make a pickle brine (inc whateveryou would put in your brine for cucumbers), boil the fries in the brine (let them get softish, not just parbpoil), leave in fridge in brine for 3-5 days, transfer to a baking sheet and freeze. From here you can bag and store them, or immediately deep fry. These fries are magic. I usually serve with a homemade Caesar dressing I make.

Ive been practicing making a nice kakiage recipe and i really suck at it, thanks for this! It’s kinda difficult for me to get the frying done properly.

I love his book the only cookbook I have pre ordered and got the opportunity to get it signed twice thanks Josh from Karla with the funky K

PLEASE add more book tour stops! Especially in Texas, Arkansas, Oklahoma, Louisiana. I just discovered your channel!

The fry away works so good

Awesome video man 😎

I like to add cornstarch to my dry mix. Helps add crunch. Dredge chicken wings in CS to up their crunch factor.

Nice idea Joshua!

So, something I've found about breading and frying technique is this. If you find that the breading is not getting the dark golden brown no matter how long you have it in the oil I found that letting the breaded food sit for a little bit before you deep fry will help with this problem. One of my Chefs told me it's the moisture level because that causes this issue so letting it sit for no longer than 30 minutes at room temperature or in the fridge no more than 3 days (depending on what you breaded) or pretty much indefinite in the freezer. This one bar I worked at whenever someone ordered the buttermilk chicken sandwich we had to coat and let rest on a plate for a "hot minute" before deep frying it.

Its my birthday today and i got the texture over taste cookbook then i found your channel while scrolling through youtube