Tagged Questions

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

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3
votes
1answer
2k views

How to best store not-yet-used frying oil?

I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I ...
5
votes
3answers
15k views

Why double fry French fries after blanching instead of just blanching and frying?

I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes are ...
3
votes
1answer
1k views

Is deep-frying silicone oil safe for home use?

Perhaps it is due to confusion surrounding silicone, but what studies exist that document the safety and best practices of using silicone oil? I understand it is used for as an anti-foaming agent in ...
12
votes
1answer
693 views

How to make deep fried beer?

I remember reading about the 2010 Texas State Fair "Most Creative" deep-fried food winner, who made fried beer. The news stories I've read were all published around that time (August 2010), where Mark ...
1
vote
1answer
427 views

Can I use a deep fryer instead of a pot with oil?

I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocolate dipped donuts. These are just two ...
3
votes
2answers
2k views

Why do my salmon fish cakes break up in frying?

We make salmon fish cakes from a mix of canned fish, cooked potatoes and eggs mixed in a food processor. They are then deep fried. We find that the first batch are fine. The second batch comes out ...
5
votes
2answers
799 views

How to replicate golden brown color of McDonalds chicken nuggets?

Does McDonalds use any food color in their chicken nuggets to get the golden brown color? How do they ensure that all the pieces are of same color and would it be possible to replicate the same at ...
0
votes
1answer
3k views

Getting crispy chicken nuggets at home

I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the covering that did not come out fine. I ...
7
votes
4answers
643 views

How do I safely deep fry a turkey?

I've seen all the videos of deep fried turkey fireballs. but I've also heard deep fried turkey is really great. How do I safely deep fry a turkey? What causes the explosions?
6
votes
4answers
13k views

How can I create a scotch egg with a runny yolk?

I ate a scotch egg at thebreslin.com in New York City. The dish was clearly cooked fresh and the yolk of the egg was still runny when I cut into it. It was pretty amazing. My question - how can I ...
6
votes
10answers
34k views

Which type of oil/fat should I use for deep frying?

I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I've never used before, I guess it may be ...
25
votes
3answers
4k views

Should french fries be fried two times?

Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 180-190°C. Reference: ...
5
votes
2answers
1k views

How much of the oil will stay in french fries?

Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries? I guess that it depends on things like dimension of the french fries, frying ...
3
votes
4answers
5k views

How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I ...
3
votes
3answers
385 views

Frying - Straw potatoes in fryer

I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw straws float to the top and mix with the ...
6
votes
5answers
12k views

Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been ...
9
votes
3answers
9k views

Tricks to preserve chips (french fries)?

Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that ...
4
votes
2answers
620 views

Is it possible to keep battered deep-fried (pork) crunchy?

I like the pork in sweet and sour pork to be crunchy, so I deep-fry it and only add the sauce at the last second - or often just have it on the side. I'm thinking of making a big batch of S&S for ...
11
votes
3answers
1k views

Maillard in a Pressure Cooker

I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to ...
4
votes
1answer
4k views

Can I deep fry in my Le Creuset dutch oven?

It's an enameled cast iron dutch oven. Just wondering if I could take off enamel by deep frying in it.
4
votes
11answers
24k views

How can I make Chinese chicken fingers like in the northeast USA?

Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken. Google ...
2
votes
5answers
3k views

Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time

I know this is slightly crazy, but I am a minimalist. I try to get by on as little "stuff" as possible. Basically I want a rice cooker that can steam my vegetables and chicken for a meal all at the ...
1
vote
2answers
599 views

Deep frying - caloric-intake difference in saturated vs. unsaturated oil

In one of my previous questions, it was indicated that animal oils (saturated) would have a longer lifetime than unsaturated oils. However, given good hygiene and properly fresh oil use, what would ...
3
votes
2answers
895 views

Deep frying - taste difference in saturated vs. unsaturated oil

In one of my questions I received answers that indicated using more saturated (Animal) fats would extend the life of my deep frying oil. However - given proper maintenance / cleaning / good oil - how ...
1
vote
4answers
757 views

Is it possible to make french fries out of potatoes and tomatoes?

In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes and tomatoes both? My idea is to create something that does not ...
26
votes
5answers
36k views

Frying Oil Reuse

What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acceptable under some circumstances to ...
8
votes
3answers
3k views

How do I get my spring rolls crispy?

I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed. I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat ...
12
votes
6answers
11k views

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...
15
votes
2answers
5k views

How can I cook a perfect deep-fried Mars bar?

I've seen on Internet the description of deep-fried Mars bar (dish originated at chip shops in Scotland), and I wonder how can I do it at home.
19
votes
4answers
7k views

What varieties of potato would be good for chips / french fries?

What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?