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

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1answer
63 views

Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish more specifically. The shrimp itself is ...
3
votes
1answer
53 views

Difference between sweating and sautéeing?

I would like to know the difference between sweating and sautéeing? Is the difference between the two, the fact that one uses oil, and the other uses fat, or are there any other aspects to be ...
2
votes
3answers
123 views

Culinary term for frying in water (without oil)?

Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow).
5
votes
1answer
233 views

button mushrooms turned red while frying in butter

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices. I never noticed anything ...
7
votes
1answer
126 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
3
votes
1answer
181 views

Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?

I've recently bought a Thermoworks IR thermometer. I'm hoping to use it with my pan when frying meats, to get more ideal temperatures. There's plenty of content online about what the internal ...
1
vote
1answer
73 views

oil splattering covers [closed]

I have a 10 1/2 X 20 inch stove-top grill pan. I am looking for a mesh, oil splatter-proof cover that is that size plus maybe 3-5 inches high with a handle on top. where can I find one of these?
2
votes
1answer
202 views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
1
vote
1answer
152 views

Does a strong smell when cooking spinach indicate anything?

I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give ...
8
votes
1answer
154 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 ...
1
vote
0answers
64 views

Why do my scones turn out too oily?

I like making scones to go with my chili, but they always seem to be too oily. I like having well browned scones, but I can't seem to do that without oil. I have tried using paper towels but the oil ...
11
votes
4answers
3k views

If you 'caramelize' an onion, does an onion contain sugar?

I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is changed to caramel, or is this just a ...
1
vote
0answers
79 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
3
votes
1answer
195 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
4
votes
4answers
1k views

Benefits of boiling meatballs before frying them

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...
3
votes
1answer
391 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 ...
4
votes
2answers
150 views

When is it OK to crowd the pan?

I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many ...
4
votes
5answers
204 views

How to avoid burned layer on seared hamburger?

I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes. Inevitably, while the meat ends up about medium rare, ...
1
vote
1answer
122 views

What is the purpose of the light coating of flour in a three-step bound breading?

I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge through (seasoned) flour and shake off ...
0
votes
0answers
43 views

How to fry sepia?

How to make sepia tender and tasty? It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to ...
14
votes
2answers
435 views

How does the carrot in deep fryer trick work?

So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies ...
1
vote
1answer
72 views

When is it better to fry with oil and when is it better to fry with butter?

I usually see people frying eggs with butter and sometimes with soy oil - for example. But there are a lot of other ocasions in which these two options appear. My guess is that there are kinds of ...
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 ...
9
votes
2answers
116 views

Fried capers and caper alternatives

I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even know what the heck they were for a while ...
5
votes
2answers
405 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 ...
2
votes
1answer
859 views

Why is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
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0answers
32 views

Why won't my crueler rise [duplicate]

I followed a recipe for cruelers that came out delicious! Unfortunately they didn't puff the way I was expecting them to. Just wondering if Anton might know why or have some tips for getting them to ...
0
votes
1answer
125 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. Three questions: 1. Instead of waiting 45 min ...
2
votes
2answers
110 views

Sandwich wraps always getting way to crispy

I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for ...
13
votes
3answers
5k views

When sauteing should I put onion or garlic first?

Most of the dishes here in the Philippines involved sauteing. But I am a little bit confused on what should I put first, are there any advantages on it? Questions: Should I put onion or garlic ...
1
vote
1answer
143 views

Should I wait until the oil smokes when frying eggs?

Making ordinary fried eggs, I heat up the (soy bean) vegetable oil. I usually use the smoke as an indicator of being in enough temperature to pour the eggs in. I heard that in olive oil, bad ...
3
votes
2answers
527 views

Is it better to fry or grill a steak?

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...
12
votes
3answers
3k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
1
vote
3answers
1k views

Why does my pan always splatter when I make chicken breasts?

I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway through, there's a TON of splattering. ...
28
votes
9answers
6k views

How do I make prettier fried eggs?

I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner line cooks look like this: The white ...
3
votes
1answer
292 views

Crisping chicken skin after braising

I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side ...
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vote
4answers
904 views

Options for non-stick frying pans - not using teflon

Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such ...
5
votes
1answer
8k views

Why didn't my pan-fried potato wedges turn out crispy?

Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a bare element stove). I put the lid on ...
1
vote
1answer
68 views

Frying panko crusted pork chops

I've been trying to fry panko coated pork chops. Followed standard recipe which includes seasoning, dipping it in egg wash and milk, coating it with panko breadcrumbs, the usual drill. However, when I ...
7
votes
4answers
4k views

Maintaining crispy fried potatoes while cooking with onions and peppers

I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers. The problem is that I can't figure out how to cook all these things ...
6
votes
3answers
641 views

How to evenly fry cubes?

I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there are likely other foods it applies ...
5
votes
4answers
464 views

How do I leave fried eggs intact?

Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs over hard. Unfortunately, it seems that ...
8
votes
3answers
2k views

How to fry Rösti so that it stays together?

I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potatoes and using vacuumed ready-to-fry rösti from the ...
3
votes
3answers
3k views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
1
vote
1answer
207 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 ...
3
votes
3answers
591 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?
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vote
2answers
282 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
2k 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 ...
8
votes
5answers
7k 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
96 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?