Stella Culinary School Podcast Episode 8| Frying, Confit and Deep Fat Poaching

SCS 008| Frying, Confit & Deep Fat Poaching

In this episode, we finish our three part series on basic cooking techniques with a lesson on frying, confit, and deep fat poaching. In the discussion segment, I answer Dino's question on why I prefer canola oil over olive oil for cooking, and in the culinary quick tip, we go over proper breading and frying technique.

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There are 12 Comments

GreenBake's picture

In the episode 8 audio podcast (approx. 45:18), you mentioned that "fat has a higher density than water". I'm not so sure about that. Wouldn't that make fat sink?

jacob burton's picture

Damn it! I did say that. The premise still holds true. Resting meats in fat or oil will help them retain their moisture because of a difference in density, but oil is definitely less dense than water. Thanks for the correction.

Jeff's picture

You mentioned in this podcast that you'd make a deep fried basa fillet. Is that a video? Has it been done yet?

Thanks,

jacob burton's picture

@ Jeff,

WOW, I totally forgot I even said that and I haven't even done the video yet. Sorry about that, and thanks for the reminder. In the meantime, I did a pan fried version of Swai (basa) at home. You can either replicate that directly or try filling the pan with a little more oil and then breading the fish fillet using flour, eggs and panko bread crumbs, in that order. Fry at 375F until both sides are crisp.

In the meantime, I'll try and shoot the deep fried basa dish in the next few weeks.

Jacob

GreenBake's picture

What is the best place to get Kosher Salt... in larger amounts? I can find Kosher salt everywhere, but the big bags always seem to be table salt (I haven’t checked to see if they have iodine added).

 

I can find table salt in 1-1/2 pound round cylinder cardboard containers with and without iodine, but have never seen Kosher Salt in larger quantities. Places like Smart & Final and Costco carry 25 or 50 pound sacks of salt...

 

If they don’t have iodine or metals in them like aluminum, is it worth trying for the confit process or is the texture of Kosher Salt an important part of the process?

jacob burton's picture

The kosher salt's shape does allow it to adhere to the meat more easily, but when you're using a large amount like in confit, I'm not convinced that this would make a difference. I usually buy the large red boxes of Diamond Crystal Kosher Salt from my dry goods supplier by the case. Not sure where you can get large quantities of kosher salt outside of restaurant suppliers.

GreenBake's picture

Too bad Smart & Final doesn’t seem to carry larger quantities of Kosher Salt. It’s the only place I’ve found that has the extra-refined version of Canola Oil used in the restaurant industry. I don’t need (and wouldn’t have a place to store) 35 pounds of the stuff. I’ll keep looking.

GreenBake's picture

On a recent post at modernistcuisine.com, they talked about adding a little bit of old oil to a batch of new oil to get things started and to help jump start the browning process. At least that’s my interpretation of what they said. The post is located here:

http://modernistcuisine.com/recipes/the-colonels-fried-chicken

Comments, especially from those who have tested the technique, are always welcome.

GreenBake's picture

I saw small (1 gallon?) containers of the fully refined canola oil at Smart & Final within the last few months.

jacob burton's picture

@ GreenBake,

Yep, it's absolutely true that you need a little old oil to get things going. You'll find that with fresh oil, things just won't brown as evenly.

If you're starting with a fresh batch of oil at home, you can always make it old by adding a small handful of flour while you're heating the oil up.

Cú Chulainn's picture

Hi Jacob
 
In the above episode, you discussed Confit jelly at minute 43'.
I par fry chicken wings in my deep fryer at 250 Fahrenheit.
I have this thick jelly/gelatin mix at the base of my fryer.
When removed, I can reduce it into a sticky brown, (tar like) substance
 
Q: Compatible with deep frying
-You mentioned this jelly was water based, is this then the cause of aggressive bubbling in my fryer?
-Is it possible to leave this jelly in my oil during (high temp) deep fat frying, would it concentrate or would it burn?
 
Q: Flavour
-Would you say the wing gelatin as described above contains flavour?
-Does this wing gelatin contain fat or does fat separate from gelatin and disperse in the oil?
 
Thanks
 
Craig
 
jacob burton's picture

Hey Craig,

  1. Yes, it is the moisture evaporating from the wings that causes your oil to bubble.
  2. Having the "jelly" in your oil during high temp frying wont hurt it, especially if you're using a high temp oil made for deep fat frying.
  3. The wing gelatin definitely does contain flavor. It's basically a concentrated chicken jus.
  4. The wing gelatin does not contain fat, as the fat from the wings will disperse into the oil.

Let me know if you have any more questions.