SCS 8| Frying, Confit & Deep Fat Poaching
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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.
Links For This Episode
| For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes. |
2 comments
May 23, 2011 - 9:06pm
#2
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?
May 23, 2011 - 9:25pm
#3
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.