For today's cook I'm gonna show you how I
took my deep fryer to a whole new level. I deep fried every single meat and let me
tell you something some of them just blew my mind,
others not so much. And my goal for this video is to show you that the deep fryer
can be used for so many more things than just french fries. This is I cooked every
meat in a deep fryer. So let's do it! And we're gonna start off with a
beautiful Wagyu tomahawk steak. This is an Australian Wagyu marbling score 9. It
is also two and a half inches thick and as you can tell the marbling of the
steak is incredible. This is one of the best beefs you can buy. Now have
deep-fried some steaks before and they did turn out fantastic, however every
single one of them was thin. I've never actually tried a thick steak but hey
that's gonna change today because we're gonna be deep-frying this beautiful
steak. One thing you got to keep in mind is that wagyu fat literally melts at
room temperature so whenever you deep-fry a thin steak it's no problem at
all, but deep frying at 2 inches thick monster is something else. But hey we're
gonna find out right now how it's gonna turn out. And as you already know the
best treatment for a beautiful steak like this is to dry brine, and all that
is is to season it with salt put it on a cooling rack and set it on my
refrigerator overnight. The very next day this is what it looks like.
As expected the deep red color is a sign that the dry brine worked. To
really try the beautiful flavor of the steak I'm not gonna be adding any
freshly ground black pepper or garlic powder. So with that being said it is
time for the deep fryer. I set my oil to 300 degrees Fahrenheit, threw my
tomahawk in there and let it cook. Since this is a thick steak you don't want to
cook it too fast, which also makes me very worried about the fat, because as
you saw me mentioning before he melts at room temperature. To make sure he cooks
evenly I kept flipping the steak every 15 minutes. And to my surprise it
actually took 1 hour to reach an internal temperature of 135 degrees
Fahrenheit and as I did I quickly pulled that off and this is what I was left
with. I know what you're thinking and that is an ugly steak. As you can see I
would say 75% of the fat has been completely melted. And it was right at
this point I was like oh my goodness what have I done. Did I just destroy a
beautiful Wagyu tomahawk steak? I'll tell you one thing I almost slapped myself. But
before going any farther the only way I was gonna find out is to slice it open.
And once I did this is what it looks like. The internal temperature was 135
degrees Fahrenheit but that looks to me way lower but as I continue slicing I
actually figured out what happened. This is a perfect steak for everyone in the
family, because this is medium-rare aka 135 degrees Fahrenheit. We also have some
rare which is a hundred and twenty degrees but most importantly we have
that crust and that is as crispy as it gets. But the most important thing is
always the taste and as I took my first piece check it out!
I can't wait any longer and it's time to give it a try. And as I did, whoa this is
phenomenal! It is a wonderful steak.Oh my! I'm telling you right now it is so
crunchy juicy yes you can tell it's a Wagyu steak. Even though there's no salt
and pepper it is fantastic. I want to give it a try to the rare steak and see
how that tastes. And as I did oh my god forget about it! This thing is amazing!
Even a rare steak like this it has a wonderful taste. To sum this up deep
frying a Wagyu tomahawk steak might not be the healthiest thing but let me tell
you something it's a big thumbs up for me. Moving on to the next one in it is
gonna be lobster tail. For this cook I'll be using in Florida lobster tail. The
great thing about it is that the tail part is much larger than the ones from
Maine. And keep in mind that they also don't have any claws. The first thing I
like to do is to cut the middle with some shears. This makes the job nice easy
and quick. Once that's done you just gotta open up
the shell and pull it all out. If you've never done it it might look complicated
to do but it's easy, anyone can do it, you just gotta have some patience. Now of
course since we're gonna deep fry it the first thing we need to do is some
seasoned flour. And for that I threw in some all-purpose flour,
followed by cornmeal, a little bit of salt, black pepper, garlic powder, onion
powder and to finish it off smoked paprika, mix it well in your seasoned
flour is done. Since the lobster is quite wet there's no need to add any egg wash.
Just add as much of the seasoned flour as you want and your lobster tail is
ready for the deep fryer. And talking about that I set my deep fryer to 375
degrees Fahrenheit and threw in my lobster. Now one tip I'm gonna give you
is that you must hold it down for a second because if you don't your lobster
will curl up on you and make some weird shapes. Just hold it in - the shell is
completely set and you're ready to release. The goal is to cook until an
internal temperature of 140 degrees Fahrenheit. And as it was cooking I
decided to make a quick dipping sauce for it and here's how. I started with
mayo, followed by sweet chili sauce, a little bit of garlic paste, mix it well
and your sauce is done. This is what's known as bang bang sauce. It's normally
used for shrimp but today we're gonna use for lobster so in the end I guess
you can call it we're making bang bang Lobster. And by this time as I was done
with my dipping sauce my lobster was also ready. That my friends is a
deep-fried lobster or you can also call it a piece of art. Because the
interesting thing is you can shape it however you want.
But hey regardless of how cool actually looks the most important thing is always
how is it gonna taste. And as I grabbed my knife and I took my
first piece and check that out. That is a thick piece of lobster. And I don't know
if it's coming through the camera but it's perfectly cooked. But I mean this
piece is even too large for me but it goes to show you how easy it is to serve
lobster like this for your guests, or yourself. So I went ahead and got a more
manageable piece. And as I take my first bite... What that is amazing! That is how
Lobster should be cooked. Forget about steaming a lobster and
don't get me started on boiling it. This is how lobsters should be served. But
there's one thing left to do and that's to try it with the sauce. And as I pour
my sauce on top and that took a bite. What! Yes! It is so good. Saying that this is
delicious is a complete understatement. I'm pretty sure you had bang-bang sauce
before and if you didn't you should because having it with your lobster is a
life-changing experience. To sum it all up be fry your lobsters you will not
regret it. Now let's talk about duck. And I'm talking about wonderful tasty duck.
Yes this one is gonna blow your mind, just like it did mine. And of course I
am going to be using duck breast. If you've never cooked duck breast before
one of the things that is fantastic about it is the skin. It is hard to
resist that crispness that come from the skin. Before that skin can even think
about getting crispy you must render all that fat and if you try to do that
directly on the deep fryer it it will overcook the duck,
and as you already might know that breast needs to be served medium-rare,
that is how I like my duck. So first I'm gonna be rendering all of this fat. But
everything always start with the seasoning, and for this duck breast I
kept it really simple with only salt and nothing else and that's only because I'm
gonna be deep frying in the end making a wonderful season flour. To render the fat
I set my pan to low heat. Using a nonstick pan I throw in my duck breast.
To make sure all of the skin had contact with the pan I used a weight and that's
perfect because he presses down on the skin and let it render evenly. And
here's where your patience is gonna pay off. You want to do this nice and slow
because the last thing you want is for your skin to burn and your fat not to
render. So let it take its time and do its thing. And after about five minutes I
removed the press and it was time to flip and once I did look at that. This is
what I'm talking about perfectly rendered and crispy duck skin.
And as you can see the other side still completely raw but the skin is basically
what duck dreams are made out of. Now as as it cools down I decided to make my
seasoned flour and for that I started with all-purpose flour
followed by Guga's rub mix it well in your season flour is ready. Now you want
to pat it down real good to make sure there's no excess oil. Throw it in your
seasoned flour and make sure every single edge is coated. And to be honest
with you you can just finish right here and deep-fry this thing just as is. But
we want to take that to the next level and that's to add breadcrumbs, to be
specific and adding panko because I think it's a lot better. I'm using the
traditional method that you bread fried anything and that's to go from the
seasoned flour to the egg wash and directly into the breadcrumbs. The only
thing you gotta keep in mind is to make sure every single edge is coated because
in the end we want a nice crispy duck breast. Talking about that it is time for
the deep frying and I set mine to 325 degrees Fahrenheit, threw in my duck
breast in there and let it cook until I reach an internal temperature of 135. As
it was cooking of course I decided to make a simple sauce to go along with it.
So I started with strawberry jam, followed by garlic paste, ginger paste,
soy sauce, white vinegar and finish it off with chili oil. Now all there's left to do is mix it well in your duck sauce is done. And that is how you make a fast
quick duck sauce because you know you gotta always make your duck sauce so
that you don't make Gordon Ramsay angry that's the last thing you want. And once
I was done with the sauce so was my duck breast. As I'm removing them you can see
that the bread crumbs are perfectly golden brown. And I present you the
deep-fried duck breast. I mean just by looking at this you can already tell
that this crispiness is next-level. But of course we gotta go in for the slice
and once I did look at that. Perfectly medium-rare just the way I like it. This
is how duck breast should be eaten. Yes there's still a little bit of pink but
that is what makes it good. But as I take my first piece you can see that it's
perfectly cooked and I can't no longer wait for my first bite. And as I did...What!
This is duck breast to the next level! It is so flavorful and the crunchiness is
fantastic. Of course I gotta give it a try with the sauce and as I put my sauce
oh come on. All right let's try this with the sauce. oh I mean this is so good that
I gotta try something because we all know that anything that goes in a taco
is 10 times better. So I made some mini tacos put some sauce on and and I throw
a little bit of parsley in and take a look at this. I urge you to give this a
try. Because let me tell you something it was awesome!
And I definitely recommend you giving this one a go.I ate all of them. This one
is dedicated to all the youngsters out there because we all know there's a
little kid inside of all of us. And it is hot dogs, but not any kind of hot dogs,
special hot dogs. And of course the first thing we're gonna need are some wieners.
You can use any kind you like. I'm using the ones that my children love the most
and that's because they have some cheese inside, but any of them will work. The
first thing you want to do is to put them in skewers. Try to be as precise as
possible and inserted right in the middle, but if you're a little bit off
it's not the end of the world. Now grab a paring knife and start cutting. And this
is what you're trying to do; you're basically going all the way around until
it hits the skewer you're trying to make fun food here so make sure you have some
fun and go nice and slow. There is no reason to be fast. Now slowly and
carefully spread them apart the wider you can go the better just keep in mind
that if you push too much they will break. For the dough I'm gonna be using
these pre-made biscuits. You can definitely make any kind of dough you
like but we're trying to make something fun and easy for the kids even to help
you out. And even though these are pre-made it tastes awesome.
And if you've never seen them check it out. This is what it looks like. You just
gotta basically use your hand and spread them out as thin as possible. And if you
do have children encourage them to give you a hand because this is fun. As you
could probably already tell all you have to do is insert the dough through the
Wiener and your hot dogs are ready for the deep fryer. This is quick easy and a
lot of fun to make and you should definitely give it a try with your
children. And if you don't have kids give it a try anyway because we all know
there's a kid inside of all of us. Now it's time to move into the deep fryer. Talking
about that I set my oil to 300 degrees Fahrenheit. Threw in the hotdogs in
there and let it cook. You don't want to cook any hotter than that because if you
do that dough will not get cooked all the way through. And there's nothing
worse than a nice crispy dough outside but the inside is raw. So as it was
cooking I made a quick sauce, which consists of only three ingredients; a
little bit of mayo, ketchup and mustard. It does not get any easier than that. Now all
you have to do is mix it well and your sauce is done. By the time I was done
with my sauce so was my hot dogs. And these my friends are deep fried hot dogs.
Hey it is the same exact thing as a regular hot dog you got the Wiener and
you got the bread. But to make it even better it is deep fried. And let me tell
you something they don't only look fantastic they smell fantastic. And the
funny thing is that I made this with my kids and as I was showing through the
camera look at them on the background just taken it they could not wait any
longer and I don't blame them because there is no need for me to describe to
you what these taste like. And one of the reasons I love cooking is to share it
with my family and friends. And of course if you love sauce make sure you put it
on but if you don't it is just as good give this one a try your inner child is
asking for it. Now let's move on to pork belly, and yes we're gonna make chicharron style pork belly aka the maximum crunch. And for that we're
gonna be needing pork belly. If you want to make a chicharron you must have the skin
on but most importantly try to look for one that has a lot of meat. If there's
one thing pork belly always has is enough fat. The first thing I like to do
is to start it by boiling some water then I throw in three bay leaves
followed by some peppercorn and a good amount of salt. Threw in my pork belly in
there and let it cook all the way through. Depending on the size you have
you could take anywhere between one hour to four hours. The great thing about
boiling at firstly that it will make a nice crispy skin and most importantly a
tender piece of meat because from previous experiments if you cook at this
thick all the way through with deep fryer it would not be that tender and as
we all know tender is always better. Now the next thing I like to do is to put it
on my refrigerator so that it can dry up overnight. The very next day this is what
I got. That my friends is as dry as it gets.
It is also exactly what you're looking for when you want to deep fry something
to make it crispy. Talking about that since it's fully cooked all there's left
to do is to put it in the deep fryer. So I set my deep fryer to 350 degrees
Fahrenheit and threw it in there. The one thing you have to remember with pork
belly is that a lot of oil will splatter up. Make sure you do it safely I
recommend using a splatter guard this will not only keep your area clean but
most importantly you it will keep it safe. But after about 10 minutes on the deep
fryer at 350 degrees Fahrenheit it was time to take it off and as you can see
the skin is starting to get nice and crispy and also the edges are getting a
nice crust. To finish it up I cranked my oil to 450 degrees Fahrenheit.
Now you want to throw it in there and fry it up until it's fully cooked. This
is where the chicharrones are gonna come through. It will literally take anywhere
between two minutes to five minutes. To know exactly when it's ready is when
it looks like this. Just make sure you do not burn it because that oil is hot. And
here we have deep-fried pork belly heaven. This right here is exactly what
you're looking for. Crispy skin to the max and even though
it was deep-fried it is absolutely dry because none of the oil will penetrate
the meat. And the best way to enjoy this is to have a nice beverage of your
choice. And just in case you are wondering if it's crispy check it out. That is crispy to the max. Of course the
first thing I gotta go for is the crispy skin and I will just let you hear this.
Oh yes my friends that is fantastic. I know you had pork belly before and you
know what it tastes like don't wait any longer everybody go make
yourself some deep fried pork belly you deserve it. Moving on to the next one
we're gonna deep fry some delicious sea scallops. And here's what they look like
raw. To make them is the easiest thing in the world. I just started by seasoning
them with salt and freshly ground black pepper.
To make them even better than they already are I wrapped them up in bacon.
It is pretty simple and easy to do, you just gotta use some toothpick to secure
it and as you can see by the time I was done I have them nice and ready for the
deep fryer. Talking about that I set the oil to 350 degrees Fahrenheit threw them
in and let them cook because I was looking for an internal temperature of
145. As it was cooking I made a nice simple sauce to go along with it and I
started by melting two tablespoon of butter. As soon as your butter starts to
brown up just a little bit it's time to add the other ingredients, so I threw in
garlic paste, followed by parsley, some lemon juice and heavy whipping cream. Now all
there's left to do is to mix all the ingredients together and your sauce is
done. Now I tell you one thing, this sauce is fantastic to go along with any
seafood. It is creamy garlic and most important delicious. As you notice I did
not add salt or pepper because our scallop has plenty of flavor. And talking
about that by this time my scallops were ready and that is exactly what I'm
looking for a nice golden brown color. And I'll tell you one thing deep fry
your scallops is 10 times better than cooking them in the oven that will
ensure that the bacon gets fully cooked without overcooking the scallops. And
once I was done with all of them here we have
deep fried scallops. I mean come on take a look at that. Is there any possibility
that this is not gonna be amazing? I don't think so. The great thing is that
you can serve this as an appetizer or the main dish and if you are wondering
if they are fully cooked look at this perfectly cooked to perfection including
the bacon and the scallops. But obviously the most important thing is that taste
because I can't wait any longer and as I took my first bite what it is amazing.
I'm talking about all the way up to the moon.
It is sweet because of the scallops, smoky because of the bacon and just
overall a perfect combination. Of course now we got to go in with our sauce and
see how that's gonna taste and as I slice and took my first piece... It is
phenomenal absolutely incredible and like every sauce I'm making more is
always better. I think scallops were made to be
deep-fried and if you've never had them you should because as you can see not
even my family members could wait for me to finish filming. And of course we
got to cook some type of bird but if you think that this is chicken you are
absolutely mistaken. This is a pheasant. If you are unfamiliar with it you
shouldn't. A lot of hunters know what this tastes like and as you can see this
one was air chilled which basically makes everything better. I've done a
complete video explaining how that works and you can check it out on the card
above later on. But after I removed it from the packaging this is what it looks
like. Yep I know what you're thinking it looks
like a chicken and you're absolutely right, let's just say a smaller chicken.
To cook it in the deep fryer I'm gonna treat it just like a regular chicken and
to me buttermilk deep fried chicken is one of the best.
So I started by throwing a good amount of buttermilk on the bowl, followed by my
favorite hot sauce. For the seasoning I went with garlic powder and a good
amount of salt. Now mix it well and your buttermilk
marinade is ready. Throw the pheasant in there and make sure that you coat
everything with the buttermilk. You can also do this directly in a ziplock bag
but to make it easier for you to see I'm using the bowl. I covered it up and let it
marinate in my refrigerator for four hours. For the seasoned flour I
started with all-purpose flour, followed by Guga's rub, mix it all
together and combine everything through in your seasoned flour it is ready. Once
the time was up my pheasant was ready. You want to make sure to strain it as
much as possible and throw it directly into the seasoned flour and don't be shy
make sure you add as much as possible because as we all know a
nice crispy skin is the best thing to have on chicken and I'm hoping that the
fans and it's the same thing. And as you can see by the time it was done I was ready
for the deep fryer. And for that I set my oil to 375 degrees Fahrenheit. Now here's
a tip if your oil start getting too hot a good tip is this; of course first
thing turn off your heat, then add more room-temperature oil this will
immediately bring the temperature down this is a good easy and effective way to
bring the temperature down as fast as possible. Do everything you can to keep
that heat at 375 degrees Fahrenheit that is the optimum temperature for deep fry
pheasant because once it reaches an internal temperature of 165 degrees
Fahrenheit on the breast this is what you're left with a perfectly deep fried
bird. That my friends is a deep fried pheasant. I'll tell you one thing this
thing is crispy to the max and I'm wondering if it's juicy inside. So of
course the first thing I gotta go for is always the dark meat. And as I took the
first leg out whoa that is as juicy as he gets. I couldn't wait any longer I had
to go in for my first bite and as I did what this tastes amazing and here's the
breast oh that looks juicy to me there's
nothing dry here. Of course I gotta go in for a bite and
as I did yep it's just like chicken but better. And I think I have a solution to
make this even better so I went ahead and throw in some of my favorite hot
sauce. I mean we all know that hot sauce and chicken were made for each other
and as I took my first bite with the hot sauce forget it. I could tell you right
now this is the best chicken aka pheasant I ever had. That is all the meat
I currently have in my house. I cooked everything everybody. Anyway guys I hope
you enjoyed this video if you do enjoy it make sure to give it a thumbs up. If
you're not a subscriber be sure to subscribe for future videos. Remember if
you are interested in anything I use everything is always on the description
down below. Thank you so much for watching and we'll see you guys on the
next one. Stay safe, keep cooking if you keep cooking I will. See you guys on the
next one take care everybody. Bye bye.
looks delicious
bang bang sauce is really good, and the cooking is so satisfying
🤤
I WANT THAT MEAT IN MY MOUTH
Dammit I shouldn't have watched this at midnight, now I'm hungry