Thanks for this and so much more, Refika. I met a Turkish immigrant in the big American city I call home right now. She seemed so lost. I brought up your show and her face lit up. She hadn't met an American with curiosity about world cultures and cuisine before, let alone someone that watched you! We talked about how she didn't understand why Americans mispronounce her homeland. And she asked me what the name of her country had to do with "a big fat American bird." It was a fun conversation. Thank you so much for allowing both of us to share that moment tens of thousands of miles away!

Really loved your Masterclass on frying and would love to see more episodes. I am in my 70s and we are never too old to learn. Nearly 50 years ago I worked in a hotel/restaurant and twice a week had to blanch buckets of chips for meals ( twice fried chips). I never knew the why. Today has been so interesting - Thank you all so much. ❤👵

I always love learning how cooking really works! Our grandmothers were just learning from experience, but now we can also have the science behind it, thanks to people like you! Looking forward to the next episodes!

Another culinary lesson👏🏻 always smarter after her in-depth knowledge is shared.

Do continue this series please. What I like from you is when you explain to us things that are general techniques that we can apply in many different situations!

I love the idea of a series on basic cooking techniques and hope you’ll continue it, even with a second part on frying. As always, I very much enjoy watching your videos. Thanks and love to the whole team ❤

Loved this! Please continue to educate us on the science of food! Thank you as always 😊❤

Yes pretty please, an episode 2 on frying and Yes on your white coat cooking school. 🤞 This was really helpful as far as understanding the why and how of frying. I wish I had watched it when I was 18. Thank you Refika. Love you guys!

Please continue the series! This was so educational AND AS ALWAYS so entertaining because you guys are all so funny and upbeat. Looking forward to more technique videos from you.

I’ll take a part 2 of frying, please!! It’s great to focus on technique sometimes.

I have enjoyed learning about frying. As a rule, I don't do deep frying. Please keep teaching us more. Great job. Love you and your team. ❤❤

Really looking forward to this series!! I'm realizing that food science is not only super interesting but essential for learning to cook well. Thank you for all your hard work, to you and the whole team! Çok teşekkür ederim herkese. Ellerinize emeğinize sağlık. ❤

Yes please share the techniques. My husband told me that my food tastes better since I am looking at your videos!

Great show, Refika and team! I very much appreciated this in depth look at how and why frying works. Thank you and I look forward to more!

Loved this. I'm 68 and have been cooking since I was around 11. I always learn something new from you.

I love cooking videos like this. When I watch cooking videos, I am usually watching more for the technique than the recipe. To have someone explain the basic science behind the technique is really interesting and informative. I am looking forward to what this series brings.

I have a friend who is learning to cook, and she asks so many questions, I do not know where to start to explain. I would love it if you would continue this series, so I can simply refer her to this. You explain things so well and in such detail. She recently burned herself on hot oil, and is afraid of frying anything ever again, but as I told her, it's one of the fastest cooking methods, and makes things so delicious, she will be missing out. I've already sent her a link to this.

A colander is a bowl with holes all over it. Those utensils with gauze are called skimmers, because they’re also used for skimming the loose bits or frothiness from the surface of oil or boiling water that’s cooking something like chicken or beef. Edit: yes, that bowl with holes is a colander. 😀🇦🇺

@VeretenoVids

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Translation is such a challenge sometimes, especially with all the varieties of English! (I worked as a translator for a bit.) In my world (US), the material in the skimmer is mesh. Also, these utensils are often called spiders, supposedly because the original ones were made in a way that looked like spiderwebs. 😃 And while we're at it... a slotted spoon is a large spoon that has fairly wide slots in it, so Chat GPT is clearly still working on its kitchen vocabulary. 😂

"Eye of the stove." I've never heard that before, but now I have no idea how I've lived over 80 years without knowing that. And now I will never forget it!

Hello! My english is not very good and my turkish is almost zero but i watch your videos in 2 languages ​​trying to understand and i learn a lot of things. A big hello to your beautiful team🎉

Wow Refika! That is a lot to unpack! So very interesting. Yes please. I definitely want you to do part two. Nowhere have I learned this. It will help me fry in a consistent manner.

Great explanation. I think by Resistance you mean Heating Element 🙂. I love your vids and recipes. They always, always get me in the mood for dinner, even just after breakfast LOL

Incredible discussion!!! Explanations helps to answer the mushroom and browning questions!!!Thank you very much for sharing 🎉🎉🎉🎉

Loved the video! Please make more such concept based videos

Lots of helpful info and much appreciated. I really like the faster pace delivery. If I need to pause and repeat, so be it. A big YES for more education on frying.

Hi from Tennessee USA. Fantastic video. Great teaching video on frying. Learned a lot. Thanks so much for sharing you knowledge and skill.

I feel enlightened! Thanks for teaching us, Refika! People here at home are dieting, so we are avoiding deep fried stuff but seeing how the whole process work makes it easier to at least try to make things better when we eventually do something deep fried.

Refika, you are far more lovely than the air fryer! We are going to have to watch this video several times to absorb all of the wonderful content. Some of the information was a great reminder to us and some was a total new perspective on the subject. So, thank you for greasing the wheels of our imagination!! Also, a thank you to your editing team. Such talent to trim one hour of content down to 20 minutes and still allow it to flow smoothly and coherently. Refika, you and your team are much appreciated!! Stay safe!

Thank you Refika! Your explanations are thorough, interesting, and really helpful. You are the best!🎉❤

My God ,she is so knowledgeable in culinary and the way she explains things are unbelievable. Well done.keep up the good work.wish you all the best.

U explain soooo well ,Refika❤.

This fantastic series fills a big missing piece of most cooking videos - thank you and keep them coming please!

You’re an engaging teacher. Of course you should continue. I’m not a bad cook and I learned a few things

refika is really good at explaining and educational... especially for people who have no knowledge of cooking or people who can cook but could use very good tips... the way she broadcasts her program is so much fun to watch. .thank you refika harikasin❤️

Can't wait for episode 2. I can't eat deep fried foods anymore because of health reasons, so any info on how to get the same from an air fryer is so very helpful

Yes, more episodes please

Thank you for the lesson! Always love learning about the science and technique.

Extremely interesting Refika! I realise I was doing many mistakes before in my frying, your video teaches in a complete but easy way, you are great! 😍🤩😘 Looking forward for part 2 and more!!!

I enjoyed it. It's good to kow why things work as well as what works.

I enjoy your videos a lot keep them coming 👍❤️🇦🇺

please more. you are a culinary hero to me

Very handy hints and you must continue this series. Love from India

Very informative. Been cooking over 50 years but still learnt things!

This series is gonna be phenomenal. 🎉😱

You are my favorite chef on KZread, Refika. Your videos always make me happy and learning about the science behind the cooking method is fascinating, as well as important for being a better cook. I would like to see more in this series.

This was very informative and enjoyable. I look forward to the next in the series, especially Turkish frying techniques and that wonderful-looking tomato sauce at the end. Great content!

I do not fry very much, so I appreciate the lesson! Eager for part two!

This series is going to be epic! Teaching young and old, newbies and home cooks (and maybe some professionals) the basics and beyond….. Refika you are one talented lady and I’m here for all that you do 😊

Hi, thanks for the great video and channel. The spoon is called a skimmer spoon. This is because it is mainly used to skim a soup (take out the small particles that float on top). A slotted spoon has slots, which are long holes next to each other (like parallel lines). It is used for example to lift a grilled fish from a frying pan. A colander is a much larger vessel, usually in the shape of a bowl, which has holes in it and in which you put food (such as pasta) in order to allow the water to drip out.

Yes,,,,any and ALL cooking educational information from you is Sooo appreciated! Love your energy, your team is so amazing, can’t say enough good things about this channel. I’m in New Jersey, northeastern part of the US. You’ve got me addicted to Turkish food and I’m having a blast learning with You 👏 So appreciate You All ✨

Please do more like these, I always learn something from your videos. Thank you Refika and your team! Great work!

OMG of course: I want to know the turkish secret of frying sauce, the frying with batter, the frying of anything, the turkish secret of frying anything ❤ Refika ❤ if anyone can explain it in such a great way, then it's YOU - and YOU only! With love ❤❤❤

Thankyou for sharing this video,learn a lot today ,much love and best wishes from Nagaland😊🤗

Great class Refika, especially for those of us who like details. Have you thought about using a Spider (Chinese) for removing fried foods from the pan, they don't hold onto oil like that fine mesh strainer you were using. Really helpful and I'm looking forward to part 2. Thank you so much.

I like frying…but I LOVE everything you do Refika! 🥰

Yes please, to the series. I learn so much from your channel, even though I'm a fairly good cook. Thanks! 🩵

@Refika

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Enjoy Chef! ❤️❤️

I do love air frying and you teach this well saw that in your air fryer queen video. Love you and your videos. Be safe and many blessings.🦬🐞🐢

Fried food makes me happy

@Refika

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Technically fried food makes you happier ♥️♥️♥️

Always great to go back to the basics.

I always learn so much from you that goes beyond a recipie. Thank you!

Amazing content. I love steaming and browning vegetables except for mushrooms which I first brown and let it have a nutty taste.

Thank you for this---Looking forward to more. A cooking school will help everyone.!

Amazing recipes and food science. You are amazing! One of the best food channels on KZread ❤️

@Refika

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Thanks a lot for your comment, lots of love! ❤

Thanks for this new series! Please continue, looking forward to part 2.

Yes please episode 2!

Thank you so much for your teaching and you look fabulous 👌 ❤

Great video! I look forward to more in this series! Especially Turkish frying techniques, and air frying :)

Yes, please, more about frying. 😊

This is really cool. I would love to see more of this type of stuff…but I also love everything else you create

Looking forward to the next video in this series ❤

Part2 yes please!

Please continue with your explanations. It is very educational

Just starting watching your channel and my wife Amy loves your cooking with the humor. Love all the dishes from New Zealand🙂😍

Oooo dear Refika, you read my mind! I was hoping to find a good guide about this technique - and of course, there you are! Thank you for sharing your tremendous knowledge with us - especially in such a loving way! You're simply the best! Tessekur ederim ❤

You are wonderful!!! And so generous in your intentin to share knowledge!!! Thank you so much for this. I am watching you today for the first time, from Montreal, Canada

Really enjoyed this. More, please! ❤❤❤

Really interesting to get a technical look at things we do daily. Trying to loose weight so will be interested in the low fat way to fry. Your bubbly personality makes the lesson’s interesting. Thank you

Love this! Can't wait for more!

Absolutely GREAT!

Looking forward to this series. Great idea. Thanks. ❤

So much great information. I love this.

So much information that is helpful! Thank you.

Yes! More, please!

Thanks for this great video. Learned so much! Cant wait for episode 2

SO interesting! Keep it going! Thanks, Refika!

Will keep watching you.

Great show. Please continue the series. ❤

Really good information! Much appreciated 😊

Thanks for the info, great and appreciated.

I have fully enjoyed this. Although, I do preheat my air fryer for 3 minutes. So many great tips! Thank you! 👩‍🍳 ❤

I really enjoyed this video, and in my opinion, the good filming and very tasty dishes shown in it indicate the professionalism of the cook 👌🤩🤌🤌

Such good content! Thank you! Love your spirit!

This was so super informative. Thank you for this! 🎉

Love this series!!! 🎉

I love this, can't wait for episode 2. Teşekkürler.

I always learn so much from your channel! Much appreciated 😊

Thank you!

@Dosadniste2000

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Tell us how to handle the excess oil, strain it, use it again, where to keep it. if we are to throw it away, what do you do?

Very informative. The white coat was a nice touch 😊❤

This reminds me of the video you made about how to make good soup.I have gone back to that one more than once and I know I will come back to this one as well as other ones that you make! It's nice to have the how to information when I don't want to follow a recipe. Thank you Refika!Great idea 💡:-)

Wonderful, very informative. Loved all the science behind the cooking. I would love to continue watching.