Questions about cooking by submerging food in hot oil or fat.
23
votes
3answers
9k 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 ...
17
votes
4answers
3k 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?
23
votes
2answers
2k 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: ...
11
votes
3answers
750 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 ...
6
votes
5answers
2k 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 ...
