Busting Deep Frying Myths (The BEST Way To Deep Fry At Home)
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- Опубліковано 13 вер 2023
- Today, we're pinning the Mythical Kitcheneers against each other to figure out the best way to deep fry food at home!
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I absolutely, 100% wholeheartedly thought the Josh method was gonna be him putting his fingers in the oil.
Please don't tell Josh to eat out of the trash - I'm afraid he actually will.
I think that train left the station a long, long time ago.
i honestly wouldn’t put it past him
You say that like he hasn’t already -
Dont tell him not too either or he will want to 😂😂
I'm pretty sure he already has... 😅
I would buy a thermometer, but I'm waiting for a Mythical one.
You already ordered a josh and its coming in the mail, or... ?
@@Palidine4M0OI have a mini Josh on a 40 week layaway.
Josh and Nicole (and link) making sure the HR department stays in business
😭😭
Nicole's look to the camera after the first press joke had me rolling 😂😂
It was so powerful.
We've been deep frying in a cast iron at home for years and it always comes out beautifully.
It's deep frying. Of course it does.
I think having a gas vs electric stove also makes a difference because electric can only get so hot
@@madpetrolhead1that is literally the opposite of true, electric gets much hotter, gases only advantage is quickly reducing heat which you can simulate on electric with a 2nd preheated burner at a lower temp. Fwiw medium high on my electric range is about full blast when I had gas still
@@sunnohh strangely enough that has not been my experience with using gas and electric. Electric always gave me a headache trying to maintain high heat or increasing the heat after dropping something cold in the pan but gas stoves make it a breeze to maintain high heat for searing meat even if not using cast iron
@@madpetrolhead1 I have an induction cook top that goes up to 600F that can be fine adjusted 10F, and the pan is hot in seconds. Just have to use magnetic pans.
When I'm out camping/hunting I use portable gas stoves and at work all the burners are gas, gas seems to not heat the pan as evenly and you always have that super hot spot above the flames. Best way to test the hot spots is put wonder bread in your pan, don't move it for a couple minutes, and see how it toasted
12:56 I love lily's random outbursts lol "PULL THE SHRIIIIIMP"
For anyone wondering how to best drop things into a deep fryer; the basket has a little hooked part on the end and most deep fryers have a place where you can hook the basket on to them. Then you place in your food, pick up the basket, and lower it down.
No need to drop or toss the food or splash the hot oil.
I was shocked to see them drop things into a deep fryer by hand. Also if the problem with a deep frier is temperature drop, you could just pre-heat at a raised temperature like you do with ovens.
Personally I believe it depends on how often you deep fry items, and or just the comfortability/skill you have. I can admit no matter what if you make the slightest mistake you may get burnt, but as someone who has worked in many kitchens and loves to cook at home you find a good way to fry things without the basket as they doooo. I love them! I love y’all. Of course it’s a different comfortability/idea but the more often it happens the easier it becomes. No matter how much you love it or hate it practice does make “perfect” (better)
Show Idea: a 90s style sitcom of the mythical kitchen crew's behind the scenes life. I would watch this in a heartbeat.
Like it would just pan to josh walking in with a cheering track and josh just coming up with crazy show ideas.
dangit now i have to get rid of my Josh and buy a Thermometer
Lily and Trev are a fantastic duo. I love the chaos energy
11:55 no look high five... Lily is showing her power level right in front of our faces
"Spice Wars" had me laughing so hard! Hope your insides are okay after that. Also, I truly appreciate you reading the comments and incorporating the scientific method into your videos. It was insightful to see the control setup alongside the other tests. This felt more like a genuine experiment rather than just cooking food. Great job!
I like deep frying in a wok. the wide brim makes spillover nearly impossible, and it also catches a lot more of the splatter
This show is hilarious and definitely not a cult! My favourite parts of the show is when they do those cool and not culty things, like chanting and sacrificing already dead things!
Can I get my sister back now please? It's been 7 years, I miss her
My mom had a heavy-duty home deep fryer from T-Fal back in the day (my high school years, 1991-95), and I'd say if you've got teenagers, having a home deep fryer is a great way to make sure they're never out of your sight. I'd also recommend having one if you've got a well-used home kitchen.
Everyone came to my football parties on Sundays. Thanks, Mom!
Appalachian deepfrying is usually done with peanut oil in a normal pot with paper towels to rest. Found this was pretty interesting it all lined up
yall should do a soup myth munchers for halloween so you can cook em up in a big ol witches cauldren
I love that they know Adam ragusea, he's so informative and nice, I would love to see him on the podcast and listen to him and Josh geek out over food
I second this!
That guy is World Champion mansplainer. 🏆🗣️🌎
@@paulblichmann2791He's got a definitive voice that he picked up in radio and he's pretty self-aware about how it comes off as "mansplaining" (listen to any of his podcast episodes where he has his wife on-she calls him out on it but in a clearly not that offended way.)
Josh's extra virgin joke into Nicole's look starting at 16:26, priceless!!🤣
something something priceless, something something Mastercard
@@CorvusCorone68some things are priceless, for everything else their’s Mastercard.
19:53 Spice Wars was awesome! The Art Department did a lot of great work, too. I loved that I learned it is possible to cook in Birkenstocks.🤣🤣🤣
17:01 I love the genuine panic as Josh goes off script while around hot oil.
What I do is combine the Josh method of cooling, with the rack or paper towel, and they always turn out crispy! (and still warm)
When you use a deep fryer you have to anticipate for the drop in temp. Set it to 375 Degrees and as soon as you drop in the food turn it down to 350 degrees. The loss of temp will put you right at the temp you want to be cooking at.
I love to think the Josh methods are often just goofy things he comes up with to add another variable to the tests.
Or he genuinely does some of the weird things he does, which is also frankly lovely because of course that chaotic bean would do that lolol
I actually started using my wok to deep fry at home. Less messy than my shallow cast iron and it works great plus gives me an excuse to use my wok lol
I wonder if the staff has a betting pool on how long it will take Josh to cause fire damage to the Mythical studio.
Also, Nicole should do more deadpan humor.
He already did.
9:45 it's funny you're testing these as three different methods, because i always line a sheet pan with paper towels, put a rack OVER them, and then put it in a warm oven...it's all part of one method!
But the point was that the rack didn't drain the oil sufficiently. It needs direct contact with the paper towel.
Soon he will be known as Kitchen Fire Josh if he keeps using low smoke temp oils to deep fry stuff.
Yeah, it's flash point is only about 410F, so not significantly higher than deep frying temp. A lot of other good deep frying oils flash at about 600+F
He keeps complaining about the Burbank fire marshall not letting them have gas stoves, but on the evidence I don't think they should be allowed any stove
I love using two cut open paperbags for cooling fried things or cookies out of the oven. Makes it taste SO much better and I couldn't tell you why
Like, you lay the thing on the paper bags? Or you lay the paper bags over top, or you put them in the bag hot? I’m so curious
@averyeml you lay whatever it is on the paperbags. The grease gets wicked down away from the food. To me it works way better than paper towels bc it's less likely to stick and changes the flavor for the better
Very interesting!
Cast iron dutch oven, cast iron skillet, carbon steel wok. My 3 tools to fry at home. Also agree with peanut oil and thermometer at all times
Yea Wok is the way to go. Not because it gives the best quality fry, but because it's shape means it's more likely to catch splatters of oil back into itself which makes less of a mess
12:00 trevor looking up to the heavens asking why god didnt give him the willpower to control his mouth.
also AYY Nicole's rendition of you get what you give instantly put the song in my head, well done
also also, why no avacado oil with its high smokepoint goodness
Yes to all 3 of these!
There's another temperature method y'all forgot and that's to throw a drop of water in it
That’s how I was taught to test it too
Anyone else love how Lily didn't even flinch when Josh hit the board the second time?
The way Josh's jaw jiggles around when hes sawing theough wood 😂😂😂
The part of the intro where Vee snatches that whisk out of Josh's hands that makes him do the woa woa woa woa *backs up slowly* cracks me up everytime lol
Lily eating Panko out of the box .... and seeming to regret it deeply ......LOLOLO
I like how much calmer this one was... like I seriously like how less the yelling was in this
That incoherent ramble was nothing short of legendary!
My preferred frying method is normal pot, lard, paper towel and drop a bit of batter to check the temp
Josh’s depressing “yeah” to Nicole’s joke was the highlight of my day
I love the editing of this show!! it definitely adds a whole new awesome layer to everything.
Crazy enough. Josh has taught me a few things that actually helped me in the kitchen. Lol. I palm heel strike now and shallow fry because I’m scared and had a grease fire a few years back. So thank you!
As a person who hangs around Wawa at the Jersey Shore, Josh is telling the truth 100%. We'll get ya, unless you hand over the nicotine
Townsends taught me that throwing a pinch of flour to your cooking vessel to check temperature goes back hundreds of years.
Lilly ripping the whisk from Josh and scaring him to the point of backing up against the wall will never not be funny :D
Oh my god I haven't heard the Toyota of Orange jingle in forever. Truly, thank you for that blast of nostalgia.
1:56 lilly tripping over nothing 😂
Even better than the paper towel option (if you have a Japanese store nearby) - get paper meant for removing excess oil from tempura called "tempura-shikigami" [天ぷら敷紙], which is an absolute gamechanger whenever I deepfry something.
0:32 Lily is gunning for Josh's 'deranged oddball who would eat out of the trash' crown with that move...
5:29 "The half is for all the Betters out there" Highly underrated pun
Much love guys lost your channel for like a year or two and found it again pretty recently so glad i did
The Chef at Otium (/winner of the Final Table) said to always fry using beef tallow. We've done that ever since and it's amazing!
Always love the saxophone intro. It's like being transported to Friday night during my childhood.
Nicoles little throw of Tony Chachere's at the end was my favorite thing I've seen in a minute.
20:27 what a face. Lol love it.
Finally, I've been waiting for more Myth Munchers.
Honestly, given how few of Josh’s Certified Methods have actually worked on Myth Munchers, I’m not so sure this is the man I wanna be buying a cookbook from. Still, it makes for very fun videos!
"Because this is 👹m-AGahaH👹" ✨️doo-doo doo-doo✨️
Lily and Vi are kind of the best sidekicks to Josh. Both are unique and you can see that Lily especially has that dark side that matches 😂
Also chapstick method is about vibration from the pan, flour method is with some liquid...and there is a unique odour to the heat variable...what to I know except these vids are fun and Trevor is a ninja kid.
I fully believe Josh is a Tony Chachere’s witch. The ceremonial seasoning circle confirmed it 😂
This episode is absolutely relevant for us viewers. I guessed three right but it's great to learn about that deep fryer temp drop. Props to you all.
This is my absolute favorite intro ever!!!! Please always use this 😂😂😂
The bullying opening was by a mile the best ever
Spice Wars was the best MK video ever! It should happen on roughly a monthly basis.
Can definitely tell this was filmed at the end of the day. There's chaos, but it's tired chaos.
I grew up knowing the spit method...I just get a little water on my hands in lieu of spit. Works like a charm
The opening gets me. Y’all are adorable
The 90' intro was killer
They crack so many jokes about Nicole being pregnant, it’s gonna be hilarious if/when it’s actually true
I'm not too terribly into this, but bonus points for singing the Toyota of Orange jingle.
Trevor made my cat leave the room at the end when he meowed😂😂
Just wanted to hop on here and thank Josh for breathing the misconception of the thermostat. Turning it down lower in your home doesn’t make it blow colder unless you have an extremely high efficiency variable speed system. Thank you sir!
For draining, I combine the rack and paper towel method. The rack keeps it off the paper towel while allowing the paper towels to wick oil away from the finished food. You put the rack upside down on the paper towel, for clarification.
ive been using the oven method for storing while i finish cooking the rest of the food for many years, but the secret is to use both the rack method and the oven method. warm air circulates around all sides and keeps the skin crispy!!
Did anyone else notice Trevor fidgeting with what looks like A WEDDING BAND????? I need to know the story behind that!!!
This intro MUST stay. I demand it.
Definitely my favourite MK series!
Well now I have to turn my notifications back on! I love this show and I almost missed one. Lolol
I don't know if they've used it before, but this intro is EVERYTHING. xD
Also when we fry in a restaurant we fry so much more than you home frying peasants would ever need, so proportionally it's probably about the same cold food-oil ratio, not to mention the restaurant fries normally go in frozen
Some times
Adam ragusea got me into foodtube and hearing you guys shout him out was awesome
17:35 ish... Josh , Friend ... That is why the fire marshal has trust issues with you .... bruh , hot oil and loose flour plus fire 🤣
that intro is EVERYTHING
I have been using newspaper to rest my fried foods for 40 years. I have never been unhappy with this method.
Most home deep fryers are limited to 120 volts at 15amp where a stove is using 240 volts at 50 amps.
Last night I did chicken bites using the flour-egg-panko method and my home deep fryer and they turned out great, but if I were going to make fried chicken I would use my 6qt stainless steel dutch over from 1959, since it holds more oil and sits on the stove top.
I just know Josh's intro was a candid shot.
trevor is what happens when mimes talk
“It smells like shrimp, guess why” is one question I never want to hear in my personal life
I love how Trevor, Nicole and Lily looked like they didn't know what a Wawa was for a sec, like "what's that?" 😂
I love the new transitions they are very funny
Not me finding out that I apparently know more than Josh about deep frying, and I only deep fry one thing at home (funnel cake) 😂
Olive oil is fine for frying, but best to use the light non virgin olive oil. Nonna says.The bitterness you're tasting is probably in the oil itself. Every virgin olive oil has its own taste. Some are very bitter.
but why? It is expensive and not worth it for deep frying.
I will never get bored of this intro ❤
Pan and wire rack in a 175F oven for 10min is very crispy on the outside and still moist inside ive tried with chicken pieces, shrimp and french fries
In Brazil, someone showed me you can float a matchstick in the oil, and when it gets to temperature the match will ignite. It flashes up and then immediately goes out.
Horrible. You don't want the chemicals of a matchstick inside your food.
@@MaliohammadDesigns haha never said it was healthy, just said that is what people do.
Finally!!! The important questions.
"RACK!" - Lilly favorite quote this episode
In our family, when we didn't have a thermometer, we scattered water into the oil, and if it sizzled, it was ready. But we never did much frying at all.
Should have also done hot vs cold oil... I put my chips in room temperature oil then turn the hotplate on and heat the oil, they come out more crispy than putting them into boiling oil
Tony's is made down the road from my house! Love that you guys know about it and use it.