Frying
Safety is the paramount concern in deep frying, as Chef Angus explains, which becomes obvious when we learn the oil used for cooking is kept at 350 degrees. The lesson includes a comprehensive explanation of the commercial fryers used nowadays, as well as the selection of soybean and canola oils as the frying liquid.
Chef Angus explains the utensils and equipment used for frying in the modern kitchen, and the need for both draining and drying areas.
Another critical aspect of deep frying is protecting the product from the oil by dressing it. Breading fillets of fish with breadcrumbs, referred to as "al Anglaise" or "English Style", is one way shown. Another is "al Francaise" or "French Style". A third breading possibility is cornmeal, which Chef Angus affectionately refers to as "al Americainne".
The importance of listening to the frying food is approached, and Chef Angus explains the particulars of deep frying, such as avoiding overloading baskets.
Next, Chef Angus demonstrates the technique of battering food. Tempura battering and Beer battering are covered. Using the tempura batter, blanched vegetables are deep fried. Later, Chef Angus demonstrates deep frying garnishes such as gaufrette potatoes, sage leaves, and thinly-sliced tortilla shells.
Another technique demonstrated is wrapping potato strings produced with Chinese mandolin around shrimp before frying. Still another involves coating potatoes in pasta prior to frying.
An Indian dish comprised of small, stuffed and fried pastry pockets called "Samosas" is prepared. Chef Angus demonstrates the creation of several different ways to fold pastry pockets for deep fried dishes.
The episode ends with the creation of Conch Fritters, in which handfuls of a mixture are simply squeezed off and dropped into the oil. Variations include dipping the conch in coconut.