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Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 cup (240ml) vegetable oil 4 packages (480g) Nongshim Neoguri Spicy Seafood Ramen (use all the noodles and all the spice packets) 3 tablespoons (54g) gochugaru 2 stalks green onion, finely chopped, extra for garnish 2 clove garlic, finely chopped Method: In a small saucepan, heat vegetable oil to 350°F (176°C). Separately, bring a large pot filled with water to a boil. Add your 4 packages of dry noodles to the boiling water and cook according to package directions (without the seasoning packets). Drain and set aside. In a heat proof mixing bowl add all seasoning and sauce packets from your 4 ramen packages plus the gochugaru, green onion and garlic. Mix to combine.  Then carefully pour hot oil into the mixing bowl, stirring until fully combined.  The mixture will bubble aggressively, so be careful not to burn yourself. Toss your drained noodles with the hot chili oil. Transfer to a plate and garnish with green onions and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 25 minutes Ingredients: 2 packages (260g) Shin Black Ramen, (use both noodles and 1-2 seasoning packets to taste) 3 tablespoons (44ml) extra virgin olive oil 3/4 cup (177ml) homemade or store-bought pizza sauce 4 ounces (118g) grated low moisture mozzarella 2 ounces (59g) grated Parmigiano Reggiano cheese 10-12 (25-30g) pepperoni slices Method: Adjust oven rack to center position and preheat oven to 400°F (204°C). Bring a large pot of salted water to a boil. Add noodles and cook until flexible but not completely softened, about 2 minutes. Drain carefully. Add your noodles to a large mixing bowl and toss with 1 each of the red and gold seasoning packets, or to taste. Add noodles to a 10-inch cast iron skillet and press down into an even layer that completely covers the bottom of the skillet. Drizzle olive oil around the edges of the pan to help the ramen brown and get crispy.  Spread the sauce evenly over the noodles leaving a bit of a border around the edges. Top with the cheeses and pepperoni slices. Bake until the top is browned and bubbly, about 20 minutes. Allow to cool slightly, then use a thin metal spatula to loosen edges from the skillet. Carefully slide pizza out onto the cutting board. Slice, and serve immediately. Enjoy!

Turns out you can make homemade ramen without JUST following the package directions. NY Times Recipe from Roy Choi, adapted by Jeff Gordinier Ingredients: 1 pack (130g) Shin Black ramen (use noodles and seasoning packets) 1 large egg, broken into a small bowl but not beaten ½ teaspoon (2g) butter 2 slices American cheese ¼ teaspoon (1g) toasted sesame seeds ½ scallion, green part only, thinly sliced on the bias Method: Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add in the seasoning packet, stir, and continue to cook for another 30 seconds. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach. Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions and enjoy.

This is the ideal homemade fried chicken meal. It's not about being fancy... it's about being simple, done incredibly well, and in many cases quite easily! Buttermilk Biscuits Mac and Cheese Mashed Potatoes Grilled Corn on the Cob Hush Puppies ALMOST Instant Cajun Fries Fried Chicken

Mac and Cheese Serves: 4 Cook time: 15 minutes Prep time: 5 minutes Ingredients: 8 oz (227g) elbow macaroni ¼ cup (56g) unsalted butter ¼ cup (38g) all-purpose flour ½ cup (118ml) heavy cream 1.5 cups (355ml) whole milk 1 cup (113g) cheddar cheese, grated 1 cup (113g) American cheese, shredded or finely chopped ½ cup (108g) Gruyere cheese, grated Salt, to taste Method: In a 6-8 quart stock pot, bring water to a boil and season with salt.  Cook elbow macaroni according to package directions or until al dente, about 7-8 minutes.  Drain pasta in a strainer and set aside. Using the same large pot, melt your butter over medium heat. Once fully melted, whisk in your flour. Cook, stirring continuously, for about 2-3 minutes. While continuously whisking, slowly pour in your heavy cream and milk. Once smooth and thickened, cut off the heat.  Add your cheddar cheese, mix until melted, then add the American and Gruyere cheeses. Season to taste with salt and mix until fully melted and incorporated, around 2-4 minutes. Add your cooked pasta into the cheese sauce and fold together until fully coated. Taste for salt, and season if needed. Keep warm over low heat stirring occasionally, and serve immediately and enjoy.

Hush Puppies Serves: 4-6 Cook time: 10 minutes Prep time: 20 minutes Ingredients: 4 Shishito peppers ¾ cup (113g) all-purpose flour 1 cup (160g) cornmeal 3 tablespoons (45g) granulated sugar 1 teaspoon (5g) fine sea salt ½ teaspoon (3g) Cajun or Creole seasoning ½ teaspoon (3g) garlic powder ¼ teaspoon (1g) fresh ground black pepper 1 teaspoon (5g) baking powder ¼ teaspoon (1g) baking soda ½ cup (118ml) whole milk 2 ½ tablespoons (45g) vegetable oil 1 large egg, beaten 2 small or 1 large shallot, finely minced 2 quarts (2L) vegetable oil, for frying Salt, to taste Method: Place a small wire rack on top of your stove and turn the heat on to medium-high. Char your Shishito peppers for 2-3 minutes, give each pepper a quarter turn and char 2-3 more minutes, until blackened in small spots. You can also do this on a grill or with a kitchen torch. Remove their stems, and optionally remove the seeds. Chop them finely and set aside. To make your batter, in a large mixing bowl whisk together your dry ingredients until thoroughly combined. Then add in your remaining wet ingredients and whisk together until incorporated. If your batter is looking thin, let it rest for 5 minutes and the cornmeal should soak up any excess moisture and thicken up a little bit. In a 6-8 quart heavy-bottomed pot or Dutch oven, heat your oil to 350°F (176°C).  Once your oil is to temperature, using a spoon or tablespoon-sized cookie scoop, drop 4-8 scoops of batter at a time into the hot oil. Fry until a beautiful golden brown, and bubbling has noticeably subsided, turning as needed for even browning, 2-3 minutes. Drain on a small paper towel-lined sheet pan and season with salt to taste immediately. Repeat with the remainder of your batter. Serve and enjoy as is, or optionally serve with something like a remoulade, garlic mayo, or flavored dipping sauce of your choice.

Buttermilk Biscuits Yield: About 12 biscuits Cook time: 15-20 minutes Prep time: 10 minutes Ingredients: 3 cups (450g) all purpose flour 1.5 tablespoons (23g) granulated sugar 1.5 tablespoons (23g) baking powder 1 teaspoon (5g) garlic powder 2 teaspoons (10g) fine sea salt ¾ cup (168g) cold unsalted butter, cut into ½ inch cubes 1¼ cup (296ml) buttermilk, plus more for brushing 8 ounces (224g) sharp cheddar cheese, grated and very cold Garlic Butter Topping: ¼ cup (56g) salted butter, melted 1 large cloves garlic, minced Method: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. In a large mixing bowl or a food processor, add your dry ingredients and pulse until thoroughly combined. Add your butter and lightly pulse a few times until you get large pea sized balls of butter (Alternatively, you can do this in a large mixing bowl using a pastry cutter or two forks to break down the butter into the flour). Transfer the contents of the food processor into a large mixing bowl and using only a fork, mix in your cheese and then add your buttermilk and mix with your fork until a rough, crumbly cohesive dough has formed. If the mixture seems too dry, add buttermilk one tablespoon at a time, until the dough begins to come together a bit more. Generally, this is a drier dough so be cautious not to add so much liquid that the dough becomes tacky. Turn your dough onto your work surface and using a bench scraper, bring it together into one mass.  Try to touch it with your hands as little as possible so as not to melt the butter, use your bench scraper and rolling pin during this time to avoid doing so.  Using a rolling pin, roll the dough into a 10x14 inch rectangle. Flour your dough as needed to prevent sticking. Using your bench scraper, fold the short sides of the dough over the center into thirds like folding a letter, overlapping one side over the other. Rotate 90 degrees, fold like a letter once more, and roll your dough out one final time keeping the final rectangle at least 1-inch thick. Do not roll your dough too thin or your biscuits will have no height.  Repeat the rolling-folding process a third time. Your dough should come together by now, but if it’s still crumbly, repeat the folding and rolling process one final time. Using a 3-3 1/2” inch biscuit cutter, punch out your biscuits by pushing straight down without twisting your cutter. Bring any scraps together, roll back out to 1-inch thick, and repeat until all the dough has been used.  Place your biscuits on your baking sheet evenly spaced, and lightly brush the top of each biscuit with buttermilk. Bake for 15-18 minutes until the tops of the biscuits are a nice deep golden brown. While the biscuits are baking, optionally you can make your garlic butter topping by melting your salted butter in a small saucepan set over medium heat. As soon as the butter is melted, cut off the heat and stir in your garlic. As soon as the biscuits come out of the oven, brush each one with your garlic butter and allow to cool on a wire rack before serving. If you wish to serve the biscuits later in the day, you can reheat in an oven set to low.

Grilled Corn On The Cob Serves: 4 Cook time: 4-6 minutes Prep time: 15 minutes Ingredients: 4 ears of corn, shucked ½ cup (112g) unsalted butter Flaky salt, to taste Method: Light a charcoal or gas grill to medium-high heat, or if indoors heat a large grill pan to medium-high heat. While your grill is heating, to a small saucepan over medium heat, add your butter and cook until fully melted. Allow your butter to cook swirling and stirring occasionally until the butter smells nutty and is a deep golden brown. Be aware that the butter may continue to brown a little bit from the residual heat left in the pan even after the heat has been turned off, so try to cut it off slightly earlier than necessary to avoid burning the butter. Cut off the heat and set to the side. Place the corn on the hottest part of your grill and cook for 1-2 minutes or until the corn is hot and lightly charred.  Give each ear of corn a quarter turn and cook for 1-2 more minutes until all sides are lightly charred and heated through. To serve, brush each piece of corn generously with your browned butter, and season all over with flakey salt. Serve and enjoy.

Fried Chicken Serves: 4-6 Cook time: 25 minutes Prep time: 30-45 minutes (not including marinating time) Marinade: 3-4 bone-in chicken drumsticks 3-4 bone-in chicken thighs 3-4 whole chicken wings 2.5 cups (593ml) buttermilk 1.5 tablespoons (23g) garlic powder 2 teaspoons (10g) onion powder 1 tablespoon (15g) celery powder 1 tablespoon (15g) cayenne powder 1 tablespoon (15g) white pepper powder 2.5 tablespoons (38g) kosher salt 1.5 teaspoons (6g) MSG 2.5 teaspoons (13g) smoked paprika Dredge: 2.5 cups (375g) all-purpose flour ½ cup (96g) potato starch 2.5 tablespoons (38g) kosher salt, plus more to taste 1 tablespoon (15g) mushroom soup base powder 1 tablespoon (15g) garlic powder 1 teaspoon (5g) white pepper powder 1 teaspoon (5g) celery powder 2 teaspoons (10g) cayenne powder 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) dried thyme, crushed between fingers Fresh cracked black pepper, for finishing Fried Chicken 3 quarts (2.8L) vegetable oil Method: To make the marinade, in a large mixing bowl combine all the marinade ingredients except the chicken pieces, and whisk until fully incorporated.  Add your chicken, toss together and make sure some marinade gets under the skin.  Cover with plastic wrap and refrigerate for a minimum of 30 minutes or ideally overnight. Once your chicken is marinated, fill a 6-8 quart heavy-bottomed pot or Dutch oven with vegetable oil, making sure that your pot does not fill beyond around the halfway point, and heat to 350°F (176°C). For your dredge, in a separate large mixing bowl, combine all ingredients and whisk until fully incorporated.  Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge.  This is not mandatory but it will create the extra crispy flakes on the outside of your fried chicken. Remove the chicken from the marinade and toss in your dredge. Press the chicken into the dredge aggressively to coat it thoroughly. Once completely coated, shake off the excess and place on a baking sheet that has been dusted with the dredge.  Repeat with the rest of your chicken. Once the oil is at temperature, gently add the chicken in batches (3 pieces per batch maximum), and fry, stirring occasionally, for about 5-8 minutes or until golden brown and the internal temperature reads 165°F (73°C).  Using tongs or a spider, transfer your cooked chicken to a wire rack or paper towel-lined baking tray to drain off excess oil and season very lightly with salt and fresh cracked black pepper to taste. Serve and enjoy.

ALMOST Instant Cajun Fries Serves: 4-6 Cook time: 10 minutes Prep time: 15 minutes Ingredients: Cajun Seasoning: 1.5 tablespoons (23g) kosher salt 1 teaspoon (4g) MSG 2 teaspoon (10g) granulated sugar 2 teaspoons (10g) ground white pepper 1 teaspoon (5g) onion powder 1 tablespoon (15g) cayenne powder 2 tablespoons (30g) garlic powder 2 teaspoons (10g) smoked paprika French Fries: 2 lbs (908g) frozen French fries 3.5 quarts (3.3L) vegetable oil Cajun seasoning, to taste see note Salt, to taste Cajun seasoning method: In a small mixing bowl, combine all ingredients and whisk until thoroughly combined. French Fries method: Heat your vegetable oil in a 6-8 quart heavy-bottomed pot or Dutch oven to 350°F (176°C). Once your oil is at temperature, using a large stainless steel slotted spoon or spider, gently lower your French fries into the hot oil in 2-3 batches and fry until the bubbling has subsided and they are golden and crisp, about 2-4 minutes. For each batch, remove fries from the oil using your slotted spoon or spider skimmer, allowing excess oil to drain for a few seconds before adding to a large heat-proof bowl and immediately seasoning to taste with your Cajun seasoning. Be cautious of the seasoning level as some frozen fries come more salty than others, be sure to taste your finished fried fries before seasoning.  Drain onto a wire rack-lined baking tray. Repeat with the rest of your fries and serve immediately. ***Note: You can easily just buy a pre-made Cajun seasoning if you have a preferred brand. Check to see if it has salt in it. And then be careful not to oversalt your fries, as they may have already been seasoned before purchase.

Mashed Potatoes Serves: 4-6 Cook time: 20-25 minutes Prep time:  10 minutes Ingredients: 2 pounds (908g) Yukon Gold potatoes, peeled and cut into 2 inch chunks ¾ cup (168g) unsalted butter 10 cloves garlic, peeled and left whole ¾ cup (178ml) whole milk Freshly cracked black pepper, to taste, for garnish 2 tablespoons (6g) thinly sliced chives, for garnish Salt, to taste Method: To a 6-8 quart stock pot, add your potatoes and cover them with cold water.  Season generously with salt to taste. Bring to a boil over high heat, cook for 15-20 minutes or until your potatoes are very fork tender. To make your confit garlic, while the potatoes are boiling, combine the butter and garlic in a small saucepan over medium-low heat and cook, stirring occasionally, for 7-10 minutes or until the garlic is incredibly soft and mushy. Add whole milk and heat until steamy. Turn off the heat and using an immersion blender or regular blender, blend the mixture together until as smooth as possible. Once the potatoes are done cooking, strain the potatoes out over a colander to drain off all the water. Place your potatoes back into your now empty pot, then using a potato masher or a potato ricer, mash all the potatoes as finely as possible. Using a fine mesh sieve, strain your hot butter mixture directly into the potatoes and stir until thoroughly combined. Season to taste with salt and serve garnished with fresh cracked black pepper and chives.

You can make everything taste good with this. TABLE OF CONTENTS Chart - Types of Fat For Frying Method #1 - Straight Deep Fry Chislic Fried Brussels Sprouts Chicken Wings Potato Chips Method #2 - Dusted - Chicken Piccata Method #3 - Wet Marinade Yan Su Ji (Taiwanese Salt & Pepper Chicken) Hat Yai (Thai Fried Chicken Wings) Method #4 - Two Tier Fry - Buttermilk Fried Chicken Method #5 - Three Tier Fry Katsu Schnitzel Fried Ice Cream Mozzarella Sticks Method #6 & #7 - Thin Batter Fry Shrimp Tempura Beer Battered Fish Method #8 - Thick Battery Fry - Corn Dogs Method #9 - Wok Fried - Chongqing Chicken Method #10 - Par-Cook Fry - French Fries METHOD #1 - STRAIGHT UP DEEP FRY Chislic 1 pound (450g) lamb steaks 2 quarts (2L) canola oil Salt and Pepper to taste Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, cut the lamb steaks into 1 inch cubes. Place about 4 cubes of meat onto a skewer. Repeat until all of the meat is on skewers. On a wire rack lined baking tray, season the lamb skewers with salt and pepper to taste. Working 3 skewers at a time, place the skewers into the hot oil and fry until golden brown. Remove the cooked skewers from the oil and drain on a wire rack lined baking tray. Repeat until all of the meat has been fried. Fried Brussels Sprouts ½ pound (225g) Brussels sprouts Salt and pepper to taste Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, prepare the Brussels sprouts for frying by halving or quartering the them depending on size. Working a small handful at a time gently low the Brussels sprouts into the oil using a spider. Be careful when adding the Brussels sprouts to the oil as they will “spit” hot oil when first added. Cook the sprouts until golden brown and crispy. Remove the cooked sprouts from the hot oil using a spider. Add the cooked sprouts to a mixing bowl and begin to toss while seasoning with salt and pepper to taste. Repeat until all sprouts are fried. Serve immediately. Wings 1 pound (450g) party wings Salt and pepper to taste Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, season the wings in a large mixing bowl with salt and pepper. Gently add wings to the frying oil, being careful to not add too much at one time so that the oil does not boil over. Be sure to constantly stir wings while frying to ensure they do not stick together and cook evenly. Fry the wings for 8-10 minutes, or until golden brown and crispy. Once cooked, transfer to a mixing bowl using spider, and season with salt and pepper to taste. Serve immediately. Potato Chips 2 lbs (900g) large russet potatoes 2 quarts (2L) cold water 2 tablespoons kosher salt, plus more to taste 2 quarts (2L) canola oil Begin by peeling the potatoes. Place the peeled potatoes into a large mixing bowl filled with cold water. Once all of the potatoes have been peeled, use a mandolin to slice the potatoes as thin as possible, at least 1/16th of an inch. The potato slices should be almost transparent. Add the sliced potatoes to a large mixing bowl with cold water and kosher salt. Let the potatoes sit in this brine for one to one and a half hours. While the potatoes are brining, begin to heat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C). Transfer the sliced potatoes from the brine and lay them out in a single layer onto a paper towel lined baking sheet. Using another piece of paper, pat the chips dry. Working in batches, add the potatoes to the hot oil, making sure to move them constantly, this will help the chips cook more evenly. Once the chips are golden brown and crispy, use a spider to remove the chips from the hot oil, giving them a moment to drain themselves of excess oil before transferring them to a large mixing bowl and seasoning with salt to taste. METHOD #2 - DUSTED Chicken Piccata 1 chicken breast 2 lemons, juiced 2 garlic cloves, thinly sliced ½ bunch, parsley, rough chopped ¼ cup (60g) white wine ¼ cup (60g) chicken stock ¼ cup (60g) unsalted butter, cubed 2 tablespoons (15g) capers 1 cup (120g) all purpose flour Salt and pepper to taste Starting from the thick side of the chicken, use a knife to slice down the long side of the chicken, being careful not to slice all of the way through the breast. Cover the butterflied chicken breast with a layer of plastic wrap. Using a meat mallet or the bottom of a pan, pound the chicken breast to about ¼ of an inch thick. Remove the plastic wrap and season the chicken breast on both sides with salt and pepper. Once seasoned, dredge the chicken in all purpose flour. Preheat a large pan over medium heat, and once hot add oil to the pan.When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side. Once the breast is seared, transfer to a wire rack lined baking tray. Deglaze pan with white wine and chicken stock. Begin to reduce the wine and stock by half. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce. When the sauce is reduced by half, cut the heat from the pan and add the lemon juice. Begin to add cubes of butter one at a time constantly swirling the pan to emulsify a sauce. Once the sauce is emulsified and thick enough to coat the back of a spoon, add the sliced garlic to the pan, and let the garlic slices lightly cook into the sauce. Transfer cooked chicken to a plate, and spoon sauce over top. Garnish with chopped parsley. METHOD #3 - WET MARINADE Yan Su Ji (Taiwanese Salt & Pepper Chicken) Marinade: 4 boneless skinless chicken thighs 4 garlic cloves, grated 2 tablespoons (32g) light soy sauce 2 tablespoons (4g) beer, ideally a lager, do not use a dark beer 1 tablespoon (16g) kosher salt 1 tablespoon (16g) sugar 1 teaspoon (6g) white pepper ¼ teaspoon (1g) Chinese five spice Dredge: 1 cup (100g) sweet potato flour 2 quarts (950ml) vegetable oil for frying Seasoning: 1 tablespoon (12g) white pepper 2 teaspoons (8g) salt ½ teaspoon (2g) Chinese five spice ⅛ teaspoon (>1g) curry powder Start by making your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl. Next dice chicken into 1” cubes and combine with garlic, soy sauce, beer, salt, sugar, white pepper, and five spice in a medium mixing bowl, and allow to marinate for 1 hour in the refrigerator. Preheat vegetable oil in a heavy bottomed pot to 350°F (176°C) over medium high heat. Add half of your flour to marinated chicken and mix to create a tight batter. In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated. Working in batches, fry chicken pieces for 4-6 minutes, or until pieces begin to turn golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 5-10 minutes. Transfer cooked chicken to a wire rack lined baking tray and season with the seasoning mix that was made earlier. Hat Yai (Thai Chicken Wings) 1 pound (450g) wings, mix 4 cloves garlic 1 bunch cilantro stems, rough chopped 1 tablespoon (15g) sugar 2 tablespoons (32g) light soy sauce 1 teaspoon (7g) dark sweet soy sauce 1 tablespoon (15g) fine sea salt ¼ teaspoon (1g) black peppercorn ⅛ teaspoon (>1g) white pepper ¼ cup (50ml) water 1 cup (180g) rice flour 4 shallots thinly sliced In a blender add garlic, cilantro stem, sugar, light soy, dark soy, salt, white pepper, black pepper, and water. Blend on high speed until homogenous. Combine the contents of the blender and chicken wings in a medium sized mixing bowl and massage marinade into chicken. Let marinate for 2-3 hours. Thinly slice shallots to at least an ⅛” inch and add to cold vegetable oil in a heavy bottomed pot and bring the temperature up over medium-high heat. Allow shallots to cook until they are golden brown, making sure to regularly stir the shallots using chopsticks during the cooking process so they do not stick to each other. Transfer cooked shallots to a paper towel lined baking sheet. Clean your fryer oil of any leftover bits and hold temperature at 350°F (176°C). Once chicken is marinated, add rice flour to the bowl, and mix by hand to fully coat the wings. Working in batches gently lower chicken wings into hot oil and fry for 4-6 minutes. Once cooked, transfer to a wire rack lined baking sheet and season with salt. Garnish with fried shallots METHOD #4 - TWO TIER FRY Buttermilk Fried Chicken Marinade: 4 boneless skinless chicken thighs 2 cups (480ml) buttermilk 1 tablespoon (10g) kosher salt 1 tablespoon (14g) garlic powder 1 tablespoon (10g) smoked paprika 2 teaspoons (6g) ground white pepper 1/4 teaspoon (1g) onion powder 1/2 teaspoon (2g) MSG Dredge: 2 cups (240g) all-purpose flour 1 tablespoon (10g) kosher salt 2 teaspoon (9g) garlic powder 1 teaspoon (4g) smoked paprika 2 teaspoons (5g) medium-coarse ground black peppercorn 1/4 teaspoon (1g) MSG 2 quarts (2L) veggie oil In a medium sized bowl whisk together buttermilk, salt, garlic powder, paprika, white pepper, onion powder, and MSG until thoroughly combined. Then add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in your refrigerator. Heat vegetable oil in a heavy bottomed pot to 350°F (176°C). For your dredge, in a separate large mixing bowl whisk together all purpose flour, salt, garlic powder, paprika, black pepper, and MSG. Working two at a time, put chicken thighs in your flour, and coat thoroughly. Make sure to press into the flour aggressively, make sure it is completely coated with the dredge. Shake off the excess, place them on a sheet tray and repeat with all your chicken thighs. Again working two at a time gently lay the thighs in the hot oil and cook for 5-8 minutes or until the internal temperature is 165°F (74°C) transferring cooked chicken on a wire rack lined baking tray. METHOD #5 - THREE TIER FRY Katsu 4 boneless pork chops, about 1- 1 ½-inches thick 3 large eggs 2 cups (150g) panko breadcrumbs 1 cup (150g) all-purpose flour 1 tablespoon (12g) water Salt, to taste 2 quarts (2L) canola oil Fill a heavy bottomed pot, or Dutch oven just over halfway with canola oil and heat to 350°F (176°C). Have a sheet pan, lined with a wire rack, near the hot oil. Using a meat mallet or the back of a pan, pound the pork chops into cutlets that are about ½-inch thick and 4-5-inches wide. Create a breading station by adding the flour to one medium bowl, whisking the eggs and water until homogenous in a second bowl, and adding the panko to a third bowl. Have a sheet pan next to the breading station. Generously season both sides of the pork with salt. Coat the chops with flour, shaking off any excess, then dip in the egg mixture, making sure every part of the chop is fully coated. Then place into the panko and press firmly to adhere as many breadcrumbs as possible. Place on the sheet pan and repeat with the remaining cutlets. Fry the pork chops, two at a time to avoid overcrowding, for 3-4 minutes or until crispy and golden brown. Remove to the wire rack and season with salt. Repeat with the remaining cutlets. Schnitzel 1 whole boneless pork loin, cut into 2.5 inch thick pieces 2 lemons, cut into wedges or cheeks 2 eggs 2 cups (125g) plain bread crumbs 1 cup (150ml) flour ⅓ cup (80ml) clarified butter 1 tablespoon (16g) water Salt and pepper to taste Butterfly each piece of pork and gently open it up. Using a meat mallet pound both butterflied sides out so that the pork is about ⅓ inch thick and massively wide. Try to avoid making holes in it. Season your pork with salt and pepper and let sit for 5 minutes at room temp. In a deep cast iron skillet fill with just enough clarified butter for ½ inch of depth making sure not to go more than halfway up the skillet. Heat that to 350°F (176°C). Once you’re ready to fry, first coat your pork in your flour to coat completely. Shake off the excess flour then dip into the egg, and once fully coated finally coat fully in your bread crumbs, pressing to adhere onto the pork. Repeat with all your pork. Fry 1 schnitzel at a time, flipping often for 2-3 minutes per side or until golden brown and cooked through. Transfer to a wire rack lined baking tray and season with salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy. Fried Ice Cream 1 scoop vanilla ice cream 2 eggs 1 cup (120g) flour 1 cup (120g) corn flakes, crushed Splash of water Salt to taste 2 quarts (2L) canola oil, for frying Place a small baking tray into a freezer for at least 1 hour. Once the tray has frozen, place 1 scoop of ice cream onto the baking tray and place into the freezer for 3-4 hours. While the ice cream is freezing, prepare a 3-tier breading station with crushed corn flakes, egg wash, and flour in 3 separate containers. Coat the ice cream in flour, then egg wash. Roll the ice cream in the crushed corn flakes so that it is fully coated. Roll the coated ice cream in egg wash, then again in the cornflakes to fully coat. Place the breaded ice cream back onto the cold baking tray and leave in the freezer overnight. Preheat canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). Once the oil is hot, gently lower the ice cream straight from the freezer into the hot oil. Fry until crispy and deepening in color. Once fried, transfer to a wire rack lined baking tray and season lightly with salt. Mozzarella Sticks 1 block low moisture mozzarella cheese, cut into sticks 2 eggs 1 cup (120g) flour 1 cup (120g) breadcrumbs Splash of water Salt to taste 2 quarts (2L) canola oil Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, prepare a 3-tier breading station by placing egg wash, all purpose flour, and breadcrumbs into 3 separate containers. Dredge the cheese sticks in flour so that they are completely coated. Shake off the excess flour from the cheese sticks before rolling in the egg wash till completely coated. Finally, add the cheese sticks to the breadcrumbs and fully coat so that there are no holes for the cheese to melt through. Gently lower cheese sticks into the hot oil and fry until golden brown. Transfer the fried cheese sticks to a wire rack lined baking tray and season with salt. METHODS #6 - THIN BATTER DEEP FRY Shrimp Tempura 6 shrimp 1 whole egg 1 ¼ cup (300ml) carbonated water 1 cup (120g) cake flour ¼ cup (30g) all purpose flour, plus extra for dusting ½ teaspoon (2g) fine sea salt 2 quarts (2L) canola oil In a heavy bottomed pot or Dutch oven, begin to preheat the canola to 350°F (176°C). While the oil is heating, whisk together the flours and salt until combined. Once combined add the carbonated water and egg, and gently mix together using a fork or chopsticks. Be careful not to overmix the batter or it will result in less wispy fry. Using a sushi mat, pull tightly around the shrimp and squeeze from the tail to the head to elongate and straighten the shrimp. Repeat this step until all shrimp are prepared. Coat the shrimp in all purpose flour, then dip the shrimp into the tempura batter. Once coated, gently lower the shrimp into the hot oil and fry until it begins to turn golden brown and very crispy. Using a spider or wire mesh strainer, transfer cooked shrimp to a wire rack lined baking tray and season with salt. METHODS #7 - THIN BATTER DEEP FRY Beer Battered Fish 2 pounds (900g) cod or haddock 1 egg 1 ¼ cup (300ml) beer, preferably a lager 1 ¼ cup (150g) all-purpose flour, plus more for dredge 1 tablespoon (14g) garlic powder 2 teaspoons (8g) cayenne 2 teaspoons (8g) white pepper Salt to taste 2 quarts (2L) canola oil for frying Cut the fish into 4 even pieces. Once cut, season with salt and allow to cure for at least 10 minutes. While the fish is curing, preheat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C). To make the batter, whisk together all purpose flour, garlic powder, cayenne, and white pepper until fully combined. Once fully combined, whisk in 1 egg and the beer until homogenous. On a small baking tray, dredge cured fish in all purpose flour, then dip the fish into the batter until completely coated. Once coated, gently lower into the hot oil and fry until golden brown and crispy. Using a wire mesh strainer or spider, transfer the fried fish to a wire rack lined baking tray and season with salt. METHOD #8 - THICK BATTER FRY Corn dogs 4 hot dogs 4 wooden skewers 1 cup (120g) yellow cornmeal 1 cup (120g) all-purpose flour, plus more for dusting 2 tablespoons (30g) granulated sugar 2 teaspoons (8g) baking powder ¼ teaspoon (2g) salt 1 large egg 1 cup (240ml) buttermilk (or regular milk with a splash of lemon juice/vinegar) 1 quart (1L) vegetable oil, for frying Dry the hot dogs with paper towels to remove any moisture. Insert wooden skewers into the end of each hot dog, pushing about halfway through. Dust each hot dog lightly with flour. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk together. In another bowl, beat the egg and then add the buttermilk. Combine the wet and dry ingredients and mix until smooth. In a deep frying pan or pot, heat the canola oil over medium heat to about 350°F (176°C). Dip each skewered hot dog into the batter, ensuring it's fully coated, and allow the excess to drip off for a moment. Immediately and carefully place the battered hot dog into the hot oil, holding one side up until the other side starts to float. Fry the corn dogs until they are golden brown and crispy, turning occasionally for even cooking, about 4-6 minutes. Do not overcrowd the pot; fry a few at a time. Once golden brown, remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil. Serve the corn dogs hot with your favorite condiments, such as ketchup or mustard. METHOD #9 - WOK FRIED Chongqing Chicken Marinade: 4 boneless chicken thighs, cut into 1” cubes 1 tablespoon (18g) Shaoxing wine 1 tablespoon (18g) light soy sauce ½ teaspoon (2g) fine sea salt Dredge: 1 cup (130g) corn starch 1 cup (230ml) vegetable oil for frying Assembly: 24 dried Sichuan chilies, cut in half, stem picked off 4 garlic cloves, thinly sliced 3 scallion stalks, cut into 1” pieces 1 jalapeno, ¼” slices ½ cup (125ml) caiziyou, or canola oil 2 tablespoons (14g) Sichuan chili flake 1 tablespoon (5g) Sichuan peppercorn 1 teaspoon (7g) sugar ½ teaspoon (5g) fine sea salt 1 teaspoon (5g) MSG Start by cutting your chicken into 1” cubes and combining in a medium mixing bowl with Shaoxing wine, soy sauce, and salt. Let this marinate in the refrigerator for 45 minutes to 1 hour. Preheat a wok until it is so hot that wisps of smoke begin to rise from the pan. Once the pan is hot add vegetable oil and allow it to get to 375°F (190°C). Remove chicken from marinade and pat dry lightly with a paper towel. Add chicken and cornstarch to a medium mixing bowl and toss to lightly coat the chicken. Making sure to shake off excess cornstarch before frying. Working in batches, add chicken pieces to hot oil and cook for 2-3 minutes, or until chicken begins to turn golden brown. Using a mesh strainer, remove chicken from the oil and place on a paper towel lined baking sheet. Drain oil from the wok into a heat proof container and reduce the heat to low. Add caiziyou to wok and slowly heat. Add Sichuan peppercorns and cook until fragrant. Add Sichuan chili flakes and stir, tossing often. Add garlic, scallion whites, and jalapeno and stir fry over medium heat until well incorporated and fragrant. At this point add dried chilis and fried chicken to the wok and toss to coat the chicken in oil. Lastly add sugar, salt, and MSG, and stir fry until dissolved. Transfer to plate and serve. METHOD #10 - PAR-COOK FRY French Fries: 3 Large Russet Potatoes 3 quarts (3 Liters) water 2 tablespoons (28g) white distilled vinegar 1 ¼ tablespoon (18g) kosher salt, plus more to taste 1 teaspoon (3g) baking soda 3 quarts (3L) tallow for frying Into a 6 quart stock pot add vinegar, salt, and baking soda. While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks. Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning. Once the pot is to a boil, reduce the heat to a light simmer. While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes. Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray. Heat tallow over medium high heat in a heavy bottomed Dutch oven to 350°F (176°C). Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny. Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel lined baking tray. Using another paper towel lightly press into the fries to ensure they are completely dry. Once the fries are dry, place them in the freezer overnight. Heat tallow over medium high heat in a heavy bottomed Dutch Oven to 350°F (176°C). Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Once cooked gently transfer to a wire rack lined baking tray. Season the fries with salt while hot, serve, and enjoy.