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

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0
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2answers
104 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
4
votes
0answers
47 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
63 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 ...
5
votes
7answers
15k views

Best way to hold deep-fried foods?

If I'm deep-frying foods and want to hold batches of them so I can serve a large amount all at once, or even prepare a couple hours ahead, what's the best way to hold them until ready to serve? ...
0
votes
0answers
16 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 ...
2
votes
1answer
33 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 ...
20
votes
5answers
8k 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?
8
votes
12answers
50k 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 ...
8
votes
5answers
13k views

Does the Philips Air-fryer work as well as a standard deep-fryer?

I've seen commercial ads about the Philips Air-fryer: I'd like to hear answers from someone who actually tried it.. Does the outcome taste the same as if it was fried in a normal deep fryer? Does ...
6
votes
5answers
35k views

How to make crispy/dry potato chips/crisps?

I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
0
votes
1answer
61 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 ...
13
votes
1answer
759 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 ...
9
votes
5answers
14k views

Easiest way to strain fry oil?

What is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works but it's a bit messy and a hassle. Is there a better ...
5
votes
2answers
8k views

Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?

Last night I tried deep frying stuff for the first time. As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared of it catching on fire). It was probably ...
0
votes
1answer
120 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
293 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 ...
7
votes
5answers
16k 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 ...
1
vote
1answer
53 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 ...
13
votes
11answers
22k views

How to imitate commercial fried chicken?

I'm trying to develop my own "secret" fried recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment: Chicken was ...
1
vote
0answers
39 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 ...
29
votes
6answers
53k 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 ...
3
votes
2answers
3k views

Turkey frying oil temperature issues

Thanksgiving and Christmas of last year I tried my hand at frying a turkey. Everything was fine but I could never seem to get the peanut oil up to 350℉ (175℃). I followed Alton Brown's Recipe but ...
2
votes
0answers
45 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 ...
3
votes
3answers
5k views

Cause of foam in fried chicken pan?

I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called ...
9
votes
4answers
11k 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 ...
5
votes
3answers
6k views

How do I eliminate a lingering smell of fried food?

Some great friends of ours cooked us an amazing meal in our home three nights ago. The meal included gourmet french fries cooked in a home use deep fryer. While the fries were outstanding the ...
9
votes
1answer
745 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?
3
votes
7answers
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 ...
5
votes
2answers
911 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 ...
5
votes
2answers
388 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
3answers
18k 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
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 ...
5
votes
1answer
1k 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
2k 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 ...
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: ...
1
vote
1answer
189 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 ...
1
vote
1answer
142 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). ...
6
votes
5answers
16k 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 ...
0
votes
2answers
115 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
90 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
490 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
226 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 ...
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 ...
6
votes
2answers
362 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 ...
1
vote
2answers
615 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
976 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 ...
2
votes
1answer
974 views

Marinating in yogurt

I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the ...
0
votes
1answer
65 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
281 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
2answers
111 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. ...