Call Number
DVD 641.77 FRY
Publication Date
1991
Summary
Chef Shelley Handler reviews the properties of various fats and oils, the critical importance of temperature, breading/coating techniques as well as creating three dishes incorporating frying techniques.
Format:
Other
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134352.6250
by
Reilly, Linda.
Call Number
813.6
Publication Date
2017
Format:
Electronic Resources
Relevance:
109781.7500
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by
ClickView (Firm)
Call Number
XX(307277.1)
Summary
Many dishes and recipes require you to pan-fry ingredients. This video introduces the basic dry cookery method of pan-frying, demonstrating how and when to pan-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format:
Electronic Resources
Relevance:
77634.5703
by
ClickView (Firm)
Call Number
XX(307278.1)
Summary
Many dishes and recipes require you to stir-fry ingredients. This video introduces the basic dry cookery method of stir-frying, demonstrating how and when to stir-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format:
Electronic Resources
Relevance:
77634.5703
by
ClickView (Firm)
Call Number
XX(307279.1)
Summary
Many dishes and recipes require you to dry-fry ingredients. This video introduces the basic dry cookery method of dry-frying, demonstrating how and when to dry-fry foods and providing key tips for keeping safe around hot temperatures. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format:
Electronic Resources
Relevance:
77634.5703
by
ClickView (Firm)
Call Number
XX(307280.1)
Summary
Many dishes and recipes require you to shallow- or deep-fry ingredients. This video introduces the basic dry cookery method of shallow- and deep-frying, demonstrating how and when to shallow- or deep-fry foods and providing key tips for keeping safe around hot oil and equipment. Clear explanations and footage are complemented by key definitions on screen, making this an essential resource for students training for careers in and around the kitchen.
Format:
Electronic Resources
Relevance:
71876.7813
by
Singh, Ajay.
Call Number
641.77
Publication Date
2023
Summary
Covering all about recently adapted developments among frying, challenges in frying, and other healthy approaches while in frying hours.
Format:
Electronic Resources
Relevance:
71876.7031
by
Erickson, Michael D.
Call Number
664.36
Publication Date
2007
Format:
Electronic Resources
Relevance:
71874.8750
Call Number
ARC ADV 641.5 NEW
Publication Date
1969 1968 1967 1966 1965
Format:
Books
Relevance:
67177.4375
by
Browne, Rick.
Call Number
641.77
Publication Date
2010
Summary
Just when you think you've run out of things to fry, The Ultimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory ride through the world of frying with more than one hundred recipes for anything and everything you could possibly imagine. Battered, buttered, dunked, and even forked, the recipes included in this book ensure that the most delicious food goes from the frying pan to the plate. With easy-to-understand instructions and detailed photos, this is the fryer's dream cookbook. From meat to desserts, sides to shellfish, The Ultimate Guide to Frying is the cookbook above all cookbooks for any frying questions. Beginning with a detailed guide to oils and frying equipment, Browne paints the complete picture for anyone interested in how to fry just about anything in their home and make it tasty too! With recipes such as Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Batter Trout, Sumptown Oysters 'N' Bacon, Fried Shrooms, Kathleen Cauliflowerettes, and many more, this cookbook is sure to leave its readers satisfied. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
Relevance:
57340.0000
by
Browne, Rick.
Call Number
641.77
Publication Date
2021
Format:
Electronic Resources
Relevance:
50829.8828
by
Williams, Reece.
Call Number
641.59763
Publication Date
2011
Summary
The Ultimate Turkey Fryer Cookbook covers everything you need to know to make the most of your new (or under-used) turkey fryer. Author Reece Williams adds chef-inspired tips to his detailed, delicious recipes that will not only teach you how to cook the perfect turkey, but also explain the safest and easiest ways to use your turkey fryer. The possibilities are endless in this thorough collection: Try apple fritters, fried bananas, sweet potato donuts, or zucchini wheels. The Ultimate Turkey Fryer Cookbook will take away any fear you have of using your turkey fryer and
Format:
Electronic Resources
Relevance:
49104.6523
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