Martha Stewart's Cooking School Season 1 Episode 12 Frying

In episode 12 of season 1 of Martha Stewart's Cooking School, titled "Frying," Martha teaches viewers the art of frying and the different techniques involved in this cooking method. Throughout the episode, she showcases a variety of dishes that can be fried, including chicken, fish, and vegetables.

Martha begins by explaining the different tools and ingredients needed for frying, such as a deep fryer or a heavy pot, a spider or slotted spoon, and oil with a high smoke point, like vegetable or peanut oil. She then moves on to different frying techniques, including shallow frying and deep frying.

For shallow frying, Martha demonstrates how to coat foods in flour, egg, and breadcrumbs before placing them in a shallow pool of hot oil. She emphasizes the importance of not overcrowding the pan and flipping the food only once when it becomes golden brown.

Next, Martha moves on to deep frying, where foods are fully submerged in hot oil. She shows viewers how to prepare a light batter for tempura-style vegetables and a beer batter for fish and chips. She also highlights the importance of using a thermometer to ensure the oil is at the right temperature.

Throughout the episode, Martha offers tips and tricks for frying, such as using a paper towel-lined plate to drain excess oil and sprinkling fried foods with salt while they're still hot. She also recommends experimenting with different flavor combinations, such as adding lemon zest to the tempura batter or serving fried chicken with a honey mustard sauce.

In addition to the main dishes, Martha also shares recipes for fried side dishes, such as onion rings and zucchini fritters. She even shows viewers how to make homemade potato chips, emphasizing the importance of soaking the sliced potatoes in cold water before frying to remove excess starch.

As always, Martha emphasizes the importance of using fresh, high-quality ingredients and taking the time to prepare each dish properly. By the end of the episode, viewers will feel confident in their frying skills and eager to try out new recipes using this versatile cooking method.