Frying means cooking food in hot fat. It makes even the blandest foods (such as potatoes) delicious. And who doesn’t like the crisp, brown exterior on anything fried? While most types of foods can be fried, this cooking method works best with foods that are relatively small in size and cook quickly. This class will cover the basics of shallow-frying (also called pan-frying) as well as deep-frying. You will learn the importance of maintaining proper oil temperature to ensure non-greasy food. Recipes in this cooking class include French fries, fried chicken, and Parmesan chicken cutlets.