Questions about cooking by submerging food in hot oil or fat.
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: ...
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?
14
votes
2answers
2k 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.
11
votes
1answer
506 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 ...
11
votes
3answers
751 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 ...
10
votes
3answers
4k 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 ...
8
votes
3answers
1k 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 ...
8
votes
1answer
122 views
How do I pick artichokes for deep frying?
A few years ago I was wandering around the Jewish Quarter in Rome with my sister and spotted Carciofi alla giudia (deep fried artichokes) on a menu. Intrigued, we tried them. Every since I've been ...
7
votes
4answers
429 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
8answers
11k views
How to make crispy French fries?
Yesterday I tried making French fries, but they were not crispy.
I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispier.
Is that true?
Or is there any way ...
6
votes
4answers
6k 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
3answers
2k 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 ...
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 ...
6
votes
2answers
2k 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 ...
5
votes
8answers
7k 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 ...
5
votes
2answers
496 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
719 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 ...
5
votes
2answers
4k 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 ...
5
votes
2answers
319 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 ...
5
votes
2answers
876 views
Making “french fries” out of Cassava/Yuca root
I'm surprised this question isn't already on here, maybe I missed it...
To start, had my first taste of yucca cooked as a sort of alternative french fry at a Bolivian restaurant, and it was ...
5
votes
3answers
7k 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 ...
5
votes
1answer
678 views
How to deep fry cauliflower?
I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft.
I have seen that done on TV where cauliflowers are freshly deep-fried and turn out to be ...
4
votes
2answers
2k 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 ...
4
votes
12answers
13k views
How can I make Chinese chicken fingers like in the northeast?
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 ...
4
votes
2answers
204 views
Is there a practical way to make belgian fries for four at home?
I would really like to make some professional style belgian fries at home, with the specific restriction of frying them twice. Frying in a frying pan is difficult to control the temperature, smoke, ...
4
votes
5answers
2k 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?
...
4
votes
4answers
446 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, ...
4
votes
2answers
440 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 ...
4
votes
1answer
3k 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
1answer
372 views
Why do chicken wings turn chewy if cooled between cookings?
I prepared some chicken wings by:
Place chicken wings, raw, in cool oil.
Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven).
Heat peanut oil in deep fryer to 370°F (as high as the ...
3
votes
3answers
285 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 ...
3
votes
1answer
599 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 ...
3
votes
2answers
79 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 ...
3
votes
2answers
776 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 ...
3
votes
6answers
3k views
What type of vegetable oil should I use for tempura?
If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to?
I've been using refined peanut oil (Lion & Globe brand) ...
3
votes
2answers
3k 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
1answer
502 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 ...
3
votes
2answers
99 views
Beer Batter - let it rest before using or use immediately?
I just purchased a deep fryer and have been looking at different recipes for making beer batter. I noticed that some instruct you to let the batter sit for a number of hours before using it to coat ...
2
votes
5answers
2k 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 ...
2
votes
2answers
152 views
Deep frying - beer batter vs. bread crumbs
@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob with some zucchini slices on top) I ...
2
votes
1answer
232 views
Can I use Yellow Croaker for fish and chips?
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish?
What type of fish is ...
2
votes
2answers
513 views
Deep frying - health/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 ...
2
votes
1answer
86 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 ...
2
votes
1answer
288 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 ...
2
votes
2answers
589 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
2answers
2k views
Baking batter-covered chicken instead of frying?
Yesterday I made Sweet Chicken according to this recipe: ding!
It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
1
vote
4answers
574 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 ...
1
vote
1answer
303 views
Why won't my potatoes crisp?
I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the potatoes here vs. in America is that the ...
1
vote
1answer
340 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 ...
