A direct-heat cooking method using oil, butter, or other fat.

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3answers
460 views

How can you judge when a non-stick pan is the correct temperature for pan frying?

With stainless steel pans you can perform a water test to see if the pan is the correct temperature for frying but how do you tell with a non-stick pan?
1
vote
2answers
102 views

How long to stir-fry vegetables to retain most nutrients? [closed]

If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose much of the nutrients.
6
votes
3answers
205 views

How to put the bacon IN the burger?

I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, possibly with the cooked bacon, but what I ...
6
votes
4answers
269 views

How to prevent fish disintegrating in frying pan

Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How ...
1
vote
1answer
59 views

Bubbles on the Noodle surface

I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
4
votes
5answers
253 views

How can I make NON-fluffy pancakes?

Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-like" the better. Apparently I'm the only ...
4
votes
1answer
82 views

Frying pan - Heat Distribution

I have a frying pan and I want to fry 3 sausages. I want to heat them thoroughly, and want to know the most effective way to distribute heat when frying multiple items in a single frying pan. Do I ...
0
votes
1answer
62 views

Olive oil, Canola oil, or almond oil [duplicate]

Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Thanks.
2
votes
2answers
121 views

Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers ...
1
vote
1answer
55 views

using deep fried oil for regular frying

Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oil hasn't changed its color or smell at ...
1
vote
4answers
154 views

Difference between different brands of same oil

I was at the supermarket just now, and there were 2 types of refined canola oil, with very different pricing. Is there any reason to believe that the cheaper one is of different quality? I mean both ...
1
vote
1answer
96 views

Blowtorch and frying oil - dangerous?

I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the last few uncooked parts of the white on ...
2
votes
1answer
74 views

Technique for shaping meat for cordon blue (alike)

In last few years I have eaten a few cordon blue like variations which were quite delicious. I have tried replicating some of them at home, and while they were quite delicious I am wandering what ...
2
votes
2answers
137 views

oil disappearing from pan

I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of ...
1
vote
1answer
354 views

Can you use baking powder in a breading?

I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see that uses baking powder has it in a batter. ...
2
votes
1answer
156 views

Is it Safe to Fry Honey?

I have honey and porkchops. Is it safe to marinate the porkchops in a honey based marinade and then fry them in a blend of cooking oils?
12
votes
4answers
2k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
1
vote
1answer
168 views

How to crisp breaded foods the next day (especially panko)

I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it) the next day, it comes out soggy and ...
1
vote
1answer
153 views

Olive oil vs almond oil for frying ground beef?

I need to fry some ground beef with some spices (black pepper, mustard seeds, cumin, cinnamon, salt, garlic, onion). I have olive oil and also almond oil. What are the relative strengths and ...
1
vote
2answers
286 views

How to pick ripe plantains for maduros?

I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of oil. The plantains never come out soft ...
1
vote
1answer
113 views

Which cut makes cheapest goulash?

I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts; ham, neck, shoulder. The latter, ...
1
vote
2answers
490 views

(How) Can I fry red lentils? [closed]

I really like the taste and texture of red lentils and I've been cooking them (sometimes together with rice) as a side dish or as part of the main dish. However, I wondered if and how you would go ...
6
votes
1answer
140 views

How to make dutch pannekoek?

How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
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vote
2answers
179 views

How to fry big potato pancakes for hungarian pancakes?

Good hungarian pancakes use potato pancakes the size of a big plate as base under the goulash. I never managed to successfully flip such a pancake. I can make small ones that occupy 1/3 of the pan ...
2
votes
1answer
707 views

Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil

I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual: Dusted the fish in flour first Dipped it in egg next Dredged it in ...
6
votes
3answers
887 views

Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?

I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards. Is there a way to cook the kidneys ...
1
vote
2answers
462 views

Why does cooking mushrooms longer alter the taste so much?

When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as ...
4
votes
1answer
4k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
5
votes
3answers
375 views

What's the technique for frying plantain?

After enjoying a recent BBC Food Programme podcast about bananas I bought some green plantain. I fried them, for breakfast, and ate them with an egg. They were hard and dry and not very nice. My ...
2
votes
2answers
631 views

Alternative to cream for fried chicken recipe

I've recently gotten a fried chicken recipe that I really enjoy. However, the coating (seasoned flour) is held on with egg and cream (mix 1 egg and 1/4 cup heavy cream, dip the chicken in the flour ...
3
votes
1answer
143 views

Why breadcrumb is necessary for deep-frying?

As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey ...
2
votes
1answer
2k views

Why does oil bubble when you fry things?

My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it? It's always intrigued me that I could take a totally ...
1
vote
2answers
2k views

How to soften diced meat that was has had too much of its juices leave from being cooked too long?

I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
2
votes
4answers
600 views

Distributing small amounts of oil around a non-stick pan

I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats. If I don't ...
2
votes
2answers
1k views

Homemade flour tortillas without cast iron

My wife and I love making things from scratch, but we're just starting out without a lot of equipment. We don't have a cast iron pan, especially because my wife has a neuromuscular disorder, so she ...
2
votes
7answers
1k views

How to fry an egg without a burnt thin crust around?

Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average.
2
votes
2answers
719 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 ...
3
votes
2answers
529 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 ...
4
votes
2answers
1k views

How to fry carnitas?

I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 ...
1
vote
2answers
369 views

Oil for pan-frying lamb chop [duplicate]

I'm learning to cook, and would like to pan-fry a lamb chop. I tried it yesterday, using a tempered chop and some EVOO in my medium-high heat stainless steel frying pan. The result was kind-of OK -- ...
3
votes
2answers
381 views

Flattened chicken breast returns to original size when frying

I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, the meat returns to almost the identical ...
2
votes
3answers
511 views

poaching an egg in frying canola oil

Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
2
votes
0answers
65 views

Is it a good idea or a waste to fry with olive oil? [duplicate]

A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook ...
3
votes
3answers
17k views

how do you cook calamari/squid and avoid making it tough

having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbour (seafood monger). It's frozen and a mix of baby octopus and squid rings, no label. ...
0
votes
3answers
3k views

Frying with Induction Stovetop

My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. ...
0
votes
2answers
2k views

How to tell if stir fry lamb is done?

I am following this recipe to make stir fry lamb. However, I always end up overcooking the lamb out of fear of serving raw food, resulting in tough pieces of meat. How do I tell when the slices of ...
0
votes
5answers
1k views

Type of oil to cook white/black pudding in?

What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of ...
2
votes
2answers
194 views

Cooking schnitzel without thinning it

I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan ...
4
votes
2answers
283 views

tamagoyaki eggs sticking to the pan

I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In ...
3
votes
2answers
3k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...