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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm always Hungry. Sophie and

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Speaker 1: I gather around my stove to cook together. Well, you cook,

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Speaker 1: I asked the questions, and eat the food and does

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Speaker 1: any food left? We come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. All Right, The art of

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Speaker 1: deep frying. Deep frying kind of gets a little bit

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Speaker 1: of a rough rap, especially because you know, people consider

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Speaker 1: it unhealthy, etcetera. Well, I mean here's the thing. Um,

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Speaker 1: if you if you deep fry incorrectly, it's unhealthy because

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Speaker 1: what happens is you absorb all the oil into the food.

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Speaker 1: But but if you're if you deep fry correctly, even

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Speaker 1: if you're deep fat, even if you're deep frying, which

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Speaker 1: means you're you're surrounding whatever you're cooking in the in

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Speaker 1: the oil. If if it's at the right temperature, it's

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Speaker 1: actually repelling away from it and just making whatever the

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Speaker 1: battery is or the outside of it crispy. I mean,

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Speaker 1: you are definitely picking up some oil. I'm not saying

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Speaker 1: it's the healthiest way, but there's but there's healthier ways

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Speaker 1: to go about it. So I think, like, first of all,

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Speaker 1: let's talk about what kind of oil you should be using.

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Speaker 1: So you're not I mean I've seen it, I've seen

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Speaker 1: it done, but you're not gonna deep frying extra version

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Speaker 1: of oil not it's not a good idea. I mean,

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Speaker 1: extra version of olive oil is very thick, it has

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Speaker 1: a low smoking point. It can easily become very bitter

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Speaker 1: once it gets heated up to a certain temperature. So

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Speaker 1: you want something light, you know, you want something like

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Speaker 1: peanut oil or vegetable oil, canola oil, staff flour, grape

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Speaker 1: seed oil, you know, something along those lines. Something that

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Speaker 1: that something is a light oil that has a high

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Speaker 1: smoking point so I can really tolerate heat, because you

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Speaker 1: want to make sure that you can get your temperature

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Speaker 1: up to somewhere beach three fifty and you know, three

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Speaker 1: eighty or something like that, depending on what you're cooking.

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Speaker 1: So it has to be able to tolerate that sort

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Speaker 1: of temperature. And that's that's really key. And then, um,

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Speaker 1: you know what do you cook in While in the restaurants,

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Speaker 1: we have these things called fryers or fry lators, and

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Speaker 1: what's great about to make French fries in my house? Well,

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Speaker 1: you can buy a tabletop one. What do you mean,

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Speaker 1: Maybe I'll think about it. We're gonna get to French

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Speaker 1: fries in a minute, because French fries are probably the

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Speaker 1: most consumed deep fried thing there in the world, and

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Speaker 1: we all love them. But it takes a long time

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Speaker 1: they make good French fries. Um and so you know

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Speaker 1: what you cook it So basically you can cook into

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Speaker 1: like a in a you know, in a in a

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Speaker 1: heavy pot that has a lot of like sort of

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Speaker 1: a high edged pot so that you don't you know,

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Speaker 1: so that the when you you have to be careful

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Speaker 1: because when you put whatever you're putting into the oil

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Speaker 1: and it's hot, the oil is going to rise and

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Speaker 1: you don't want it to rise over the pot because

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Speaker 1: that can become very dangerous, especially because it's a flame

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Speaker 1: underneath it. So you need to be really careful about that.

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Speaker 1: You don't want you know, oil expands when it gets hot,

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Speaker 1: so you don't want to you know, overfill the pot

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Speaker 1: so to speak. That's what happens unfortunately on Thanksgiving, a

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Speaker 1: lot with deep front turpose yeah, yeah, we've seen those videos.

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Speaker 1: No no, no, no, I mean and people are like

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Speaker 1: they're they're like cooking them on their wooden decks. It's

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Speaker 1: a nightmare. I'm not even gonna get into it. I mean,

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Speaker 1: it's you know, it's scary. It's important also too, so

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Speaker 1: you have to be obviously, you have to be very

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Speaker 1: safe about deep frying. It's dangerous. I mean, there's no

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Speaker 1: getting away from it. It's definitely. It's more dangerous than

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Speaker 1: you know, poaching your halibit. You know, um, but um,

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Speaker 1: you know the results of it can be delicious. Who

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Speaker 1: doesn't want something crispy fried? So um. You know, it's

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Speaker 1: important to have a like a deep frying thermometer so

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Speaker 1: you can tell what your temperature is a pot, you know,

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Speaker 1: the thing about a fry later or or a tabletop

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Speaker 1: fryers they have it has a thermometer built into it.

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Speaker 1: So two things. Number one, it gets into the temperature

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Speaker 1: that you wanted to when you just set the dial.

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Speaker 1: It also has an automatic reset so that when you

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Speaker 1: add something to something. So if you if you put

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Speaker 1: something in hot oil at three seventy you know, let's

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Speaker 1: say you put two pieces of fried chicken that you're frying,

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Speaker 1: and what do you think happens to the oil if

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Speaker 1: it's that? What if it's at three seventy five, Now

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Speaker 1: you're putting two pieces of chicken that you're frying, and

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Speaker 1: what's what's gonna happen to the oil? It's gonna lose

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Speaker 1: its temperature because you're putting something in to cool it down.

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Speaker 1: So so what these fryers do is they they they

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Speaker 1: they basically put themselves back on to get to So

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Speaker 1: now it's at three forty because you added something to it,

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Speaker 1: So now it's going to get back up to the temperature.

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Speaker 1: So it helps get back to the back to zero

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Speaker 1: in terms of the temperature. Okay, Um, And then you

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Speaker 1: need a couple of tools. I mean, I think it's

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Speaker 1: important to have like what does I have a spider

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Speaker 1: which is like this round Um, it's around headed tool

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Speaker 1: that has a lot of sort of holes through it.

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Speaker 1: And what it does is it allows you to go

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Speaker 1: into the deep fat fryer, pick out the thing that

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Speaker 1: you're frying, and it leaves the oil behind, you know

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Speaker 1: what I'm saying. And then of course you need paper towels,

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Speaker 1: a good place to land it. That's always important as well,

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Speaker 1: all right, so we're gonna we're gonna make some fritto

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Speaker 1: misto nice. You know what is nope, fried seafood. Yeah yeah,

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Speaker 1: I mean, you know, mixed fried stuff. So we're gonna

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Speaker 1: do um squid shrimp and some lemon, then slices of lemon.

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Speaker 1: I'm gonna fry. And this is a dish that we

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Speaker 1: do with a moufie. It's a really fun appetizer. And uh,

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Speaker 1: do you want to make the io league? Sure? So mayonnaise,

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Speaker 1: garlic and lemon. How much? I don't know, Put some

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Speaker 1: mayonnaise in the bowl. Okay, said enough? Garlic? Yeah, just

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Speaker 1: chop it up. This is a classic, you know, Italian appetizer.

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Speaker 1: And the thing about Europe is that they really think

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Speaker 1: about deep frying as an art. Go to Spain, you

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Speaker 1: go to Italy. I mean, it's really important to the cuisine.

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Speaker 1: But it's done in a really exceptional way. Sometimes, like

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Speaker 1: especially in this country, when we hear deep rying, we

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Speaker 1: think it's gonna be like fast food or something. But

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Speaker 1: it doesn't have to be that way. It's actually a

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Speaker 1: really great way to cook if you do it right. Okay,

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Speaker 1: so garlic, some lemon, salt and pepper, let's get up.

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Speaker 1: So I'm gonna make this batter. The basically, it's gonna

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Speaker 1: take rice flour and some water that's gonna be the

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Speaker 1: batter with some salt and pepper. Okay, it's gonna thin

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Speaker 1: it out so it makes it batter. And then we're

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Speaker 1: gonna take some shrimp and some squid. Make some circles

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Speaker 1: here as well as we have some of the squid heads,

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Speaker 1: and we have sumped some of the m hm, the tentacles.

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Speaker 1: I like the tentacles talk to you better. Oh, I

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Speaker 1: don't hate them. I don't hate some thin slices of women.

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Speaker 1: So we're just gonna we're gonna dreg this in some

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Speaker 1: rice fur its own, and then we're gonna put it

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Speaker 1: into into the batter, into the oil. Then you have

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Speaker 1: to decide, like how are you going to batter it.

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Speaker 1: There's all kinds of batters, and like you know, as

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Speaker 1: I was saying before, like every culture has its own

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Speaker 1: version of deep frying. So if you go to Spain,

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Speaker 1: you like you walk around like places like Barcelona, Madrid,

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Speaker 1: you're gonna you're gonna see in the windows of these

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Speaker 1: restaurants like they're deep frying, like all this fish and

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Speaker 1: you know, you know, squid and cuttle fish and all

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Speaker 1: these different things and shrimp and all that, and they're

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Speaker 1: and they're and they're frying them like perfectly. It's just

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Speaker 1: kind of like what we did here in terms of

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Speaker 1: like just a very light clothing of batter so that

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Speaker 1: you can really taste the fish. And I think that

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Speaker 1: that's really important. And again they serve it with like

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Speaker 1: little iolies and things like that as well, just very

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Speaker 1: very simple women, etcetera. Um, So you can make batteries

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Speaker 1: like just straight flour that you can season, like a

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Speaker 1: lot of times fried chicken will have it will be

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Speaker 1: like all purpose flour and we'll have like I don't know,

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Speaker 1: garlic powder, onion powder, you know, paprika, maybe some kind

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Speaker 1: of cayenne or something, depending if you wanted spicy, you know,

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Speaker 1: so received things like that to flavor the flavor the chicken.

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Speaker 1: One of the things I do for my fried chicken

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Speaker 1: is I put flour and corn starch in it. And

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Speaker 1: the corn starch makes it extra crispy, like if you're

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Speaker 1: eating like Korean fried chicken, there's corn starch in it

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Speaker 1: because it gets it really glass like crispy. So good. Um.

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Speaker 1: And then there's like other other kinds of batters, like

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Speaker 1: rice flower, which is what's something that I use a lot.

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Speaker 1: It's you know, it has a very it has a

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Speaker 1: very low obviously low gluten low gluten, so to speak.

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Speaker 1: And um, I love using rice flour on things like salad, squash, blossoms,

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Speaker 1: you know, things that are really delicate. I think the

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Speaker 1: rice flower works really nicely. When we went to Blue Ribbon,

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Speaker 1: what were they thing for their fried chicken matsa meal.

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Speaker 1: I've never done that. Um. Yeah, I mean you know

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Speaker 1: the Bramber brothers. I mean that's obviously from their Jewish upbringing, Like,

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Speaker 1: you know, it's a cool way to use mats of yeah, definitely. Um.

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Speaker 1: And it makes it crispy I I use in my

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Speaker 1: fried chicken, I usually use like seasoned flour and corn

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Speaker 1: starch and then panco bread crumbs all mixed together, so

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Speaker 1: it gives it a really great texture. Um. And it's

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Speaker 1: light as well. Um. And then you know there's things

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Speaker 1: like then it's tempora, which is a completely different thing.

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Speaker 1: When I think about your fried chicken, though, I always

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Speaker 1: think of bar American, right. So it used to be

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Speaker 1: like you used to only offer it on Mondays or

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Speaker 1: something when you first did it. One of the best

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Speaker 1: fried chickens I think I made was a shark, which

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Speaker 1: is not like only lasted two years because the palms

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Speaker 1: closed and it was a It was a Yeah. That

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Speaker 1: fried chicken was killer. It was like red chilies and

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Speaker 1: lime and honey. And I kind of cheat on fried chicken.

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Speaker 1: You mean, I have this process where I where I

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Speaker 1: actually I soaked the chicken in buttermilk first, okay, and

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Speaker 1: I slowly steam the chicken in the buttermilk in the

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Speaker 1: oven about three quarters of the way cooked, and then

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Speaker 1: I let it cool and then I put it back

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Speaker 1: in buttermilk, and then I double dredge it and then

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Speaker 1: I fry it. Why do I do that? Because it's

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Speaker 1: really hard. Frying chicken is a very hard thing to do.

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Speaker 1: In my opinion, people that make great fried chicken or geniuses.

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Speaker 1: That's why they're famous for their fried chicken. Because two

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Speaker 1: things have to happen perfectly and at the exact same time.

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Speaker 1: It has to be perfectly cooked through, and it has

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Speaker 1: to be perfectly golden brown and crispy on the outside.

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Speaker 1: It's hard to accomplish both of those things in a

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Speaker 1: big vat of oil. People think it's easy. It's not

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Speaker 1: easy anyway. That's another story we're not talking about. I mean,

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Speaker 1: we are talking about fried chicken only. I would like

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Speaker 1: to talk about fried chicken in every show. But but

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Speaker 1: you know, what about like coconut shrimp? What about it? Like,

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Speaker 1: how do you make coconut trimp? It's a you know,

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Speaker 1: it's a batter and then you put flakes in there.

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Speaker 1: But basically what Yeah, you put coconut flakes in the

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Speaker 1: batter or you put that, you batter it and then

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Speaker 1: just dredge it, running through the coconut flakes and put

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Speaker 1: it in. But you want you want some of the

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Speaker 1: batter to cover the coconut flakes, so otherwise they're gonna

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Speaker 1: burn sugar on them. You like cocon love cocon Oh

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Speaker 1: my god, don't you like cocing a trimp? Yeah? What

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Speaker 1: kind of dipping sauce? Do you like? That's fried food? Yeah?

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Speaker 1: What I kind of like a like a sweet and

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Speaker 1: sour sauce. How about like a icy mango or something

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Speaker 1: like that. I mean, yeah, that sound sounds great. Something

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Speaker 1: citrusy or fruity or something like that that's spicy. Though,

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Speaker 1: you know, you need some like habin arrow or some

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Speaker 1: kind of chili. The sweet and sour sauce works. But

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Speaker 1: like my sweet and sour is not spicy. It's sweet

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Speaker 1: and sour. Yeah, but it's yeah, just checking up on yourself,

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Speaker 1: all right. So like, you know, look here the things

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Speaker 1: that we think about frying so friedo misto, which is

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Speaker 1: what we did today. You know, a bunch of seafood

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Speaker 1: and um, you know, it's basically mixed fried things. We

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Speaker 1: put some lemons in there. You can put other things

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Speaker 1: in there. Something and I um at a mouth. We

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Speaker 1: we also use muscles, We do squad, We do squid

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Speaker 1: muscles and and shrimp and lemons. So good. Um. Of course,

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Speaker 1: fried calamari. You can serve that with your friend, your

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Speaker 1: favorite spicy Italian tomato sauce. Um. Of course, fried shrimp.

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Speaker 1: And that could be you know, it could be corn

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Speaker 1: meal shrimp. It could be just you know, like it

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Speaker 1: could be like a fried chicken batter kind of thing. Um.

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Speaker 1: Bobby Flay steak in Atlantic City, one of our most famous,

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Speaker 1: one of the most famous, one of our most popular

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Speaker 1: appetizer dishes was a crispy lobster and squid salad. So

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Speaker 1: we cooked lobster steamed it, took the meat out, chopped

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Speaker 1: it up, and then put it in a rice flour also,

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Speaker 1: and the squid was raw. So we had the squid

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Speaker 1: and the lobster we'd fried together and it would be

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Speaker 1: like this actually a sweet and spicy sauce and some

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Speaker 1: fresh mint and it was really really good. Salad um

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Speaker 1: fried clams, like if you go to like a clamshack,

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Speaker 1: so good, my favorite, so good. I like to cook

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Speaker 1: this around we are six degrees something like that. And

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Speaker 1: basically the key to this not over battering it, because

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Speaker 1: I want to taste the seafood and I want to

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Speaker 1: see the seafood if you just if you just cover

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Speaker 1: it in batter and all you're doing is eating fried batter.

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Speaker 1: Well oil is that that's canoa oil. And this is

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Speaker 1: a spider m hm. You know this is a good

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Speaker 1: thing to have. So so basically what we're doing is

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Speaker 1: we're just gonna cook this until the batter gets nice

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Speaker 1: and crispy. Yeah, I see that, and the and the

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Speaker 1: seafood cooks. I also I'm also frying some lemons. Yeah,

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Speaker 1: you're delicious. It smells good already. But the key the

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Speaker 1: keating heat, the deep frying is something we're going to

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Speaker 1: talk about. Is you know, there's temperature is really important.

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Speaker 1: Temperature of the oil, temperature of the batter um, like

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Speaker 1: you know, like a temperture of the battery. Like Noble

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Speaker 1: has this, like you know, his thing. He does like

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Speaker 1: this this temp you know, he does at temp poor

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Speaker 1: about on a couple of decision his restaurant, and he's

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Speaker 1: like the water and the flower and they do a

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Speaker 1: tempo about it. So it has egg in it. Um,

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Speaker 1: we'll talk about that. But he's like they almost all

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Speaker 1: three of those things have to be the same temperature.

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Speaker 1: Oh that's so interesting. Did you take the temperature? We're no,

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Speaker 1: you're better. That's a tempore a better looking good. I

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Speaker 1: like that. You fry the lemons too. We also fry

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Speaker 1: a lot of vegetables in this world. You know. One

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Speaker 1: of the things that I'm that I'm loving seeing is well,

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Speaker 1: first of all, zucchini. So there's fried zucchini, which is

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Speaker 1: classic usually their batton nets, but like I like fried

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Speaker 1: zucchini chips. Those are really really really really good. Or

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Speaker 1: eggplant chips those are those are good as well. Um,

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Speaker 1: fried cauliflower popular, I know, and people are like doing

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Speaker 1: that like buffalo cauliflower. And then fried Brussels sprouts so good,

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Speaker 1: slice them up, fry, oh my god, so good. Mix

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Speaker 1: them with like some parmesan cheese and so good. We

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Speaker 1: have those from Katsuya. Oh they're so good. I mean

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Speaker 1: I make them. Oh right, Michael Simon and I make Um.

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Speaker 1: We did something together. We fried some Brussels sprots. I

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Speaker 1: think it was like an Iron Chef or something. It

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Speaker 1: was like I think we did like a Thanksgiving holiday

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Speaker 1: special on Iron Chef and we and we were teammates

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Speaker 1: and we fried some Brussels sprouts. Um. Michael's never seen

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Speaker 1: her deep fried doesn't like Um, that's his Midwest upbringing.

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Speaker 1: And then green tomatoes, fried green tomato, so good, lots

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Speaker 1: of I like to put. I like to put cor

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Speaker 1: meals and I make like free. I like fried green

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Speaker 1: tomato salads, fried green tomatoes with goat cheese, fried green

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Speaker 1: tomatoes sandwiches. Yeah, I would like one of those soon.

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Speaker 1: Here's a here's a trivia quiz for you. I'm always

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Speaker 1: bad when you quiz me. Yeah yeah, okay, go ahead.

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Speaker 1: You're you're representing the audience. They're listening for you. It's

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Speaker 1: a fried dish. That's made out of chickpeas. Fried dish

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Speaker 1: that's made out of chickpeas, fried chickpeas. It's Middle Eastern.

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Speaker 1: I'm sure I know it and can't think of it,

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Speaker 1: but oh my god, I love flawful delicious. You know

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Speaker 1: these are all deep fried vegetables. Okay, you go to Rome,

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Speaker 1: go to the Jewish ghetto. What are you gonna have?

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Speaker 1: What's the numb waring dish? There? Fried artichokes, Oh, oh

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Speaker 1: my god, I love fried artichokes so good. And then

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Speaker 1: of course there's onion rings. Dull, you make such a

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Speaker 1: good onion ring. Thank you, the bodymls rings and Bobby

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Speaker 1: Burgers come and get it. And then like listen, I

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Speaker 1: mean we were kind of um talking about the disasters

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Speaker 1: of a deep fried turkey. Now that's said, it can

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Speaker 1: be fantastic. Have you ever done it? Have you had one? No?

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Speaker 1: Have you ever made one? Yes? I did it. I

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Speaker 1: never at home. I did it in the restaurant a

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Speaker 1: couple of times, just to try it. But I also

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Speaker 1: have a fryer, so I took the baskets out and

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Speaker 1: I dropped the turkey in there, and like literally it

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Speaker 1: cooked in like eighteen minutes. It's crazy. I mean I'm exaggerating.

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Speaker 1: It cooks very fast compared to compared to roasting it

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Speaker 1: because you have direct heat on this thing. And it's spectacular. Yeah,

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Speaker 1: but I mean it's like it's just you know, it's

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Speaker 1: very juicy from olive oil that's become part of the turkey,

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Speaker 1: and it's you know, it gets really crispy on the outside.

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Speaker 1: I mean it's like it's fried turkey. I mean, let's

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Speaker 1: face it, so good, but also like fried. You know,

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Speaker 1: chicken wings are fried to Oh my god, yeah, and

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Speaker 1: I love a chicken wing. Um. Do you know the

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Speaker 1: process for for for chicken wings? Is it similar to

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Speaker 1: like what we just did. No, not at all. So

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Speaker 1: you take chicken wings, no batter, throw them in the fryer,

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Speaker 1: and they get crispy because of the skin on them,

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Speaker 1: take them out, put him in a mixing bowl, and

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Speaker 1: you mix them with hot sauce and butter. Oh that's it, okay,

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Speaker 1: and then you serve it with you know, blue cheese ranch. Great. Wait,

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Speaker 1: then that is kind of similar to what we just did.

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Speaker 1: No we batter these. Oh there's no batter. No, there's

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Speaker 1: no bad got it? So are they unhealthy for you?

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Speaker 1: Then depends on the sauce. Um, they are healthy for you.

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Speaker 1: I'm not going to say they're diet cuisine. Listen, everything

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Speaker 1: in moderation. That that That's my whole point of this thing,

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Speaker 1: which is like, don't sleep on deep frying food because

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Speaker 1: it could be really delicious if it's done properly and

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Speaker 1: you don't have to eat it every single night. No obviously, um,

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Speaker 1: but of so much of it is fun, all right,

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Speaker 1: So oh nice, okay, nice and crispy now yeah, but

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Speaker 1: but light at the same time. Yeah, definitely, so you're

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Speaker 1: still you still tastey. There's lemons and you can still

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Speaker 1: see the color exactly the shrimp and a little ali

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Speaker 1: on top tip. Oh my good. She is like, it's

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Speaker 1: like what the fight glass, you know, m hm, it's

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Speaker 1: so good. I don't realize how easy it was to

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Speaker 1: make an ali too. The thing I like about, you know,

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Speaker 1: cooking like this is that it's fried, but you can

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Speaker 1: see the seafood right through the batter. It's almost stealth.

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Speaker 1: Like that's the key. Don't sleep on deep frying food

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Speaker 1: because it could be really delicious if it's done properly

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Speaker 1: and you don't have to eat it everything all night. No, obviously, um,

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Speaker 1: but some of so much of it is fun, I mean,

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Speaker 1: and then you know, getting to desserts, like you know,

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Speaker 1: what do you think of Well, no, I'm not into that.

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Speaker 1: I mean, like all those things. That's one thing I'm

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Speaker 1: not into. Dough come on, well with little powdered sugar. Zep's.

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Speaker 1: I mean, so I was gonna say, donuts are fried

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Speaker 1: benye's you know the deep the New Orleans exactly beautiful

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Speaker 1: with a cup of chickeny coffee. Only a big donut person,

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Speaker 1: you're not how about turos? Yep, sign me up. So

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Speaker 1: churos are a donnat it's it's it's it's a donut

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Speaker 1: recipe that is um piped out of a pastry bag.

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Speaker 1: Would they with the star tip on it? So it

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Speaker 1: has those ridges and then when they come out of

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Speaker 1: the when they come out of the oil, they're nice

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Speaker 1: and crispy you roll them and sugar and cinnamon so good.

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Speaker 1: Oh they're insane. That's that's a really good way to

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Speaker 1: end the meal, and it might be a good way

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Speaker 1: for us to end this podcast. We I really have

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Speaker 1: to ask you have you experimented at all with an

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Speaker 1: air fryer? No, and I have to say, I feel

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Speaker 1: like I'm missing out because everybody tells me they're awesome.

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Speaker 1: Have you done it? But I think maybe I'll get

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Speaker 1: you one. Okay, do you know which one to get? Yeah?

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Speaker 1: I know, if you, But I'm like curious to see

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Speaker 1: what you would do with an air fryer. What can

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Speaker 1: you do in them? Like people are making everything in them,

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Speaker 1: like sweet potato fries to like salmon, Like it's crazy.

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Speaker 1: So I'm gonna this, This is to be continued. I

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Speaker 1: gotta get you an air frier and see what let's

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Speaker 1: do an air fi podcast. We should because everybody tells

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Speaker 1: me the remaining Yeah, all right, and I believe it same, Okay, Okay,

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Speaker 1: I'll see in the air frire I bed, bathroom beyond it.

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Speaker 1: Always Hungry is created by Bobby Flay and Sophie Flay.

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Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungry is produced, edited,

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Speaker 1: and mixed by Jonathan Howks Stressler. Always Hungry is engineered

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Speaker 1: by Sophie Flay. For more podcast from My Heart Radio,

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Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever

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Speaker 1: you listen to your favorite shows.