Professional chef Adrienne Cheatham demonstrates everything you need to know in order to get fully-cooked, crispy results when deep frying. From the right type of equipment to the right types of oil, Adrienne goes step-by-step, breaking down how to deep fry just about anything at home.
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Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor: Charlotte Carpenter
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson
Camera Operator: Erron Francis
Audio Op: Artem Kulako
Production Assistant: Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Shop products featured in this video!
Polder Deep Fry Thermometer: https://amzn.to/3oQ1WNh
Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., White: https://amzn.to/3JpNTrr
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs: https://amzn.to/3zUWLSJ
Cuisinart Stainless Steel Strainer: https://amzn.to/3oQueHs
When you buy something through our retail links, we earn an affiliate commission.
She’s so awesome.
But damn who did the color editing on that shirt? Lol it’s neon
This made me really want to get back into frying stuff. I used to fry lots of things weekly with a frydaddy. I would buy the 5 gallon container of oil from Costco or Sam's club. One night there was a racket underneath the sink. Both cats were in the kitchen with poofy tails. I open the cabinet and there is an opossum inside the oil container with the top chewed off without a care in the world. He lazily looked up and made eye contact and then he looked back down and continued to bathe in his liquid dinner. I closed the child proof cabinet and nope'd back to bed. Haven't fried anything since.
Would have liked to see how you strained the oil, suggestions on different things to use to filter out the small particles, and the container you used to store it. Also, info on how long you could store it in the refrigerator (I’m guessing you store used oil in the fridge, I could be wrong).
It isn’t easy handling a pot like that (I have one and it’s really heavy) especially when filled with oil. If, as a professional chef, you have any tips on how to handle the pot while filtering the oil, I would LOVE to have seen it.
Thanks
She didn’t go over the most difficult part, attaching the thermometer to the side of the pot
You need 'What to do with leftover fry oil' or 'how to store leftover fry oil' video 🙂
I have no idea why I'm watching this… I am too afraid to deep fry anything.
what a fuc kin waste of oil for 4 shrimps…..
Great tutorials, thanks.
Very happy you included the chapter on re-use and disposal. Good stuff
why no Fahrenheit/Celsius conversion on screen? really confusing.
Cooking is not an exact science and you should be allowed to do it freely, at least for me. I always like to think of the fact that people have been cooking since the very beginning of time, so when I hear someone telling me that to make fried shrimp I need a 200 dollar pot and all sorts of kitchen gadgets, I just want to run away.
Use it outside your house ! Best way to enjoy it and avoiding the smell of the oil
Cheers from San Diego California
If you accidentally spill your container of hot oil on the countertop, dump kitty litter all over it. It soaks up the hot oil really well and it's easier to dispose of than trying to wipe up with towels, etc.
Never heard removing food from the fryer called "dismounting"…sounds more suited to gymnastics or an equestrian event
What is the best process to reuse your oil?
Gosh, I love this chef!
Fry oil(the type most restaurants use) has doubled in price since Biden has become president.
Before 101, deep frying should be done outdoors, with the cook wearing an N95 mask, having secured the agreement of any neighbours in writing.
I wonder how they feel about using fry away to throw out stuff
Sticking feathers up your butt does not make you a chicken.
Deep frying everything and saying you are chef, does not make you a chef.
Love this girl .. you can tell she loves what she does .. God be with her ❤️
Please, use also Celsius tempetature.
Saftey tips:
She didn't talk about how much oil to use which I've seen ppl that put too much oil in the pot. So here ya go. Only fill the pot to half way a little more than half way. Maximum! As you saw, the oil bursts violently, and it doesn't absorb the oil either (unless it's not hot enough) so it gets displaced. If ya use too much, you risk it pouring over the sides like a volcano and you can end up with an uncontained fire.
Also if you get an oil fire, DO NOT USE WATER. DO NOT USE A FIRE EXTINGUISHER (unless it specifically says it is designed for grease fires). Instead, cover with a lid, let the fire use up the oxygen and leave it for awhile til it cools and you can safely dispose.
I feel these are important things to talk about when you're talking 101.
Pro tip: buy yourself a small deep fryer from Walmart and save yourself a lot of time and head aches i got one for sale at 20bucks years ago and to this day it's wonderful perfect fried chicken and potatoes every time
I'd highly suggest a cheap deep fryer if you have the counter room. I got one for 40 dollars and it eliminated the need to maintain the temperature because it does it on its own.
Trying to maintain oil temperature can be mind numbing if you're using something like lard. My spouse found out what happens if you get it too hot as well… House smelt like burnt oil for a day.
cries in Celsius
Oh Imperial units. Only 5% of current world population uses them. thumb down, bye
I feel like the title is misleading. This is just a few pointers on deep frying and doesn't cover "anything." It doesn't even specify when each tool would be most useful.