Knowledge Base › Fran Costigan - Vegan Holiday Showstopper Desserts for Everyone

I'm really intimidated to fry at home...big pot of hot oil, temperature going up...never quite sure how to control the oil temperature. Any tips to make frying less scary! I do have a good quality Dutch oven and a thermometer.

Vegan Holiday Showstopper Desserts for Everyone

Fran Costigan - Vegan Holiday Showstopper Desserts for Everyone

Recorded

This event was on December 6, 2022

Join Vegan Pastry Master Fran Costigan for an exploration of Holiday Showstopper desserts! Learn how to make the spectacular holiday log known as Buche de Noel complete with mushrooms and forest ‘dirt’ and how to make Baked Jelly Donut (Sufganiyot) for Chanukah. The Chef Fran way means making components ahead, a simpler shaped cake and variations for dietary considerations. Bring your questions and an appetite for some amazing holiday desserts. You won’t want to miss this event!

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Question

Aruna Durbin

I'm really intimidated to fry at home...big pot of hot oil, temperature going up...never quite sure how to control the oil temperature. Any tips to make frying less scary! I do have a good quality Dutch oven and a thermometer.?

Answer

Well, I would tell you that I haven't done any deep frying in a really long time and I do get some of these questions ahead. So I reach that to my Rouxbe colleagues and they confirmed for me what I thought. You do need to use a deep fry thermometer and pay attention to it. You need to use. The right utensils for flipping and a good quality oil. So make sure to use an oil with a high smoke point. You wouldn't be using all extra virgin olive oil to do the deep frying so be careful. Control, the oil don't have too much in the pot pay attention to the temperature. Get yourself a good flipper and just be very careful because you can certainly get her by boiling oil also boiling syrups.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.