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 ...
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 ...
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 ...
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 ...
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
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 ...
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 ...
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 ...
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 ...
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.
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?