The wild minds of ChefSteps got 8 vats of oil and then deep fried the hell out of basically every food under the Sun. Cupcakes? Yep. Cauliflower? Peaches? Avocados? Why not. Steak and Potatoes? Mmhmm. A Sausage Egg McMuffin from McDonald’s? Absolutely. Peanut butter and jelly sandwich? Of course. There is so much…
Learn how to fry meat, fish, vegetables, or even desserts to perfection with master chef Raymond Blanc. I don't know if it's his accent, his immense knowledge of the different cooking techniques or what but I can't stop watching this guy talk—and cook.
There's probably a term you learn if you're an econ major to describe the point at which your product is so similar to every competitive product that you deep fry it in order to differentiate. Here it is.
It might look like a souped-up bagel toaster you'd find in a cafeteria, but this radiant heat oven was designed by a Purdue University food researcher to fry up foods without requiring them to swim in a vat of fatty oil. Which means healthier fried foods with less calories, fat, and cooking times.