Questions about cooking by submerging food in hot oil or fat.

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2
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1answer
229 views

Deep frying and burning eyes

I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes. I'm monitoring the temperature of ...
5
votes
2answers
135 views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
6
votes
1answer
121 views

Fried Chicken Thigh skin always ending up soggy? Why?

I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always ending up soggy. I've searched the web for ...
1
vote
2answers
162 views

Crispy sweet potato (yam) fries in a deep fryer?

I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of ...
0
votes
2answers
76 views

What is the right temperature for deep-frying?

I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right frying, because I want to keep the oil as ...
0
votes
1answer
56 views

How to judge temperature and time for deep-fried turkeys?

I'm using an electric fryer. After pre heating the fryer to 375 F and putting the thawed bird in, the temp will drop to 275 F and stay there. So my question is: At a constant temperature of, say, 275 ...
0
votes
2answers
90 views

fluffiness of medu vada without baking soda

How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or better if the technique for cooking medu ...
2
votes
1answer
101 views

Frying chicken wings all the way through

I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but when ate it, it was not cooked all the ...
1
vote
4answers
251 views

Minimum amount of oil that should be used in deep fryer

I have bought a 3 liter deep fryer. There was a 1.5 liter one available too but I wanted a larger basket. This 3 liter deep fryer requires 2.5 liters oil minimum. I had no idea about this. This ...
4
votes
2answers
612 views

How can I keep samosa pastry crispy longer?

I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following: All purpose flour (100 gram) ...
4
votes
1answer
148 views

Should I keep oil in the refrigerator after deep frying?

We have a turkey fryer and want to know whether we should refrigerate the oil between uses. We have been refrigerating the oil but it takes up lots of room.
1
vote
1answer
81 views

Potato rolls are breaking while Deep frying [closed]

I am Making Potato rolls with the covering of all purpose flour. but the problem is while I am deep frying rolls the potato filling comes out after few minutes. I am unable to understand the reason. I ...
4
votes
2answers
200 views

Can deep frying oil be too hot?

Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it ...
2
votes
0answers
24 views

How many times is it safe to reuse deep frying oil? [duplicate]

How many times is it safe to reuse deep frying oil for things like french fries, falafel, chicken etc.? Does the food deep fried make a difference in that regard, i.e. is it safer to reuse oil that ...
8
votes
1answer
924 views

What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
0
votes
1answer
1k views

How to keep battered (tempura) goods from sticking to the deep frying pan?

I really like deep frying shrimp and veggies in tempura batter, but every time I put these goods in the deep frying pan they stick to the net that is in there to make the goods easy to put in and take ...
0
votes
0answers
17 views

How do I prevent my tempura chicken from getting soggy with time? [duplicate]

Why does by bite-sized tempura chicken turn soggy after some time? They are really light and crispy when I initially deep fry them, but they gradually becomes soggy after 15 to 20 minutes. My chicken ...
0
votes
3answers
450 views

How to fry tortillas for poori?

Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas. Thanks
3
votes
1answer
64 views

Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing ...
0
votes
1answer
70 views

Coconut Shrimp-fry ahead for dinner party?

I see a few opinions on my question, from a few years ago. Just wondering if anyone has an updated idea. I want to serve fresh and crunchy coconut shrimp as part of a dinner party for 12 people. I ...
0
votes
1answer
162 views

Why doesn't deep frying 'wet' the food?

If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially? But if I place bread crumbs in boiling ...
3
votes
1answer
610 views

What causes gnocchi to pop violently when fried?

I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some ...
1
vote
1answer
79 views

Oil temp goes up when turkey breast is added - why?

Why does my oil temperature go up, from 350°F to 400° or 425°, when I add a bone-in turkey breast? It will remain there for about 20 minutes without the burner on. I have done this twice now with ...
2
votes
1answer
112 views

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to ...
2
votes
0answers
51 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like ...
9
votes
1answer
1k views

Is it safe to deep fry two turkeys in the same oil for Thanksgiving?

Should you deep fry two turkeys in the same oil or is it better to use fresh oil for the second turkey?
5
votes
2answers
497 views

Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?

I have a thermometer like this: Today I'm making tostadas. I don't need or want deep oil for that, just over a centimeter would be plenty. In order to submerge the bulb of this thermometer in oil ...
5
votes
2answers
3k views

How to cool 8 liters of cooking oil quickly for transport and disposal

I am running a small market stall where I have a Winco EFS-16 Fryer which holds 8L of oil. Since I have to be out of the park about 1 hour after we turn off the equipment, what is the fastest and ...
13
votes
5answers
4k views

Can I make fried chicken without a deep frier?

I've made southern style fried chick before and really enjoy it but found using all the oil to be quite expensive. Could I: A) Pan fry it? (I know this one is a stretch but could it work if the ...
1
vote
1answer
245 views

Par-fry potato chips or Par-boil?

I'm considering par-frying instead of par-boiling my chips. I'll still soak them in vinegar and water to get some of the starch out. I'll be par-frying the night before a large fish fry (70+ people). ...
0
votes
2answers
119 views

How to make canollis without a deep frier?

I absolutely love cannolis but every recipe I see requires a deep frier. Is it possible to make them without one?
0
votes
1answer
115 views

What is the origin of fried potato?

What is the origin of fried potato? Is it France that introduced it through French fries to the world? EDIT: By origin I mean the first most popular amongst the world.
2
votes
1answer
909 views

Why are my doughnuts raw in the middle?

I recently began making doughnuts. I did a few experiments. The first time I followed the recipe exactly and they came out perfectly. Large, airy, and soft. But on day 2 they were too dry and lost ...
1
vote
3answers
405 views

Best vessel for frying

I looking to do some basic oil frying in my house. I have a gas stove. What is the best vessel to use and why? I am mainly worried about spilling oil all over the place. I read an article from ...
7
votes
2answers
1k views

Confirming Fried Chicken is completely cooked

I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ...
2
votes
1answer
271 views

Max Temp for Fried Chicken

I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...
0
votes
1answer
78 views

Deep-Frying stuffed mushrooms?

I got stuffed mushrooms at the butcher's today with minced meat inside them. Would it be a good idea to deep-fry them; and if so on how many degrees would you do so? Thanks for your help!
2
votes
2answers
392 views

Reusage of deep frying oil and flour coated vegetables

I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flour, to prevent them from breaking in the ...
1
vote
1answer
138 views

using deep fried oil for regular frying

Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oil hasn't changed its color or smell at ...
1
vote
2answers
129 views

Pre-pounding chicken

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...
1
vote
1answer
3k views

Can you use baking powder in a breading?

I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see that uses baking powder has it in a batter. ...
9
votes
2answers
3k views

What is the difference between normal oils and cooking oils?

I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other for cooking. But to me, they all look ...
6
votes
1answer
995 views

Frying a turkey while snowing

I live in suburban Cleveland, Ohio. It is currently November 2013, and light snow is in the forecast for Thanksgiving. I plan on deep frying the turkey. I have deep fried turkey before. I know what ...
5
votes
4answers
5k views

Some batter falls off during deep fry

I have been trying to replicate a bloomin' onion, but it seems that I can never keep the batter on the onion during the frying process. It doesn't completely fall off, but it is definitely not the ...
1
vote
1answer
320 views

Fried Dough Balls Too Doughy [closed]

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. ...
5
votes
2answers
237 views

Beer Battered Onion Rings — what makes them look shiny?

I'm working on a beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...that they are usually shiny. Is it an ...
3
votes
1answer
473 views

Does adding alcohol to dough prevent it from soaking oil when deep-frying?

Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil when you deep-fry it. Does it really work? ...
3
votes
2answers
12k views

Why is my chicken all rubbery?

I'm an (very) amateur chef who's just started cooking chicken. I've tried cooking chicken by boiling and frying it. I've managed to cook it right by boiling. The chicken is soft and tender. But no ...
4
votes
1answer
14k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
3
votes
1answer
353 views

Why breadcrumb is necessary for deep-frying?

As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey ...