Cooking at the Academy

Frying (1x9)

: 10, 1991

Chef Shelley Handler gives cooks the confidence to achieve delectable, light, golden-brown fried foods every time. Review the properties of various fats and oils, the critical importance of temperature, breading/coating techniques, and more. Use your newfound skills to create savory Deviled Crab Cakes, Corn and Clam Fritters, elegant Sonoma Kiev, and sizzling-good Buttermilk Pan-Friend Chicken.