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

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4
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1answer
263 views

Can you deep fry a frozen egg? Is it advisable?

I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that seems impossible to be created in ...
0
votes
3answers
73 views

What do the numbers on my deep fryer dial mean?

I'm very new to cooking. I bought a second-hand deep fryer, without a user manual. The dial has these numbers on it: What do the numbers mean? Do they refer to wattage, or temperature (degrees C/F?)...
0
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2answers
68 views

Can I Re-use Unfiltered Frying Oil From Night Before?

I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on the stove for less than twelve hours ...
1
vote
1answer
76 views

The center is still cold when I deep fry my precooked frozen chicken

Two days ago, after I seasoned my chicken breasts I stuffed them with smoked turkey slices (not a fan of ham) and some mozzarella cheese (don't have swiss). I battered them with flour, seasoned egg, ...
0
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0answers
23 views

Waring Pro DF280 Deep Fryer Temperature Range?

Does anyone know what the temperature range is of this deep fryer? I looked and it mentions 375ºF as the max, but what's the min?
3
votes
1answer
74 views

Why are my apple fritters too doughy in the center?

I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kind of crispy-bumpy outside I like. My ...
0
votes
1answer
116 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
0
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2answers
66 views

why does my beer batter seem to hold too much oil?

Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please. I use same measure of flour to beer and add lemon juice and ...
3
votes
2answers
110 views

How to keep pork crispy during transport to venue?

I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the ...
2
votes
1answer
604 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
300 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
151 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
219 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
103 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
61 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
244 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
141 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
2k 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
2k 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
182 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.
4
votes
2answers
542 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
27 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
2k 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
3k 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
18 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
650 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
77 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
74 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
178 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 water,...
3
votes
1answer
790 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
84 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 ...
3
votes
1answer
202 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
56 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 this?...
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
557 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 ...
6
votes
2answers
4k 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 ...
14
votes
5answers
5k 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
327 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
121 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
125 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
1k 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
529 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
2k 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
367 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
84 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
433 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
155 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
137 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
4k 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 ...