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

learn more… | top users | synonyms

3
votes
0answers
19 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
0
votes
2answers
43 views

Ceramic pans vs PTFE pans

I want to buy ceramic pan. The shop keeper told me that ceramic pans are more durable. But they need oil. Here, I found a different info. They claimed PTFE is more durable. It says that none of them ...
0
votes
1answer
25 views

Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
0
votes
1answer
36 views

Beef fat for frying

Where do I purchase beef fat for frying fish? I have been using a solid fat of half vegetable and half beef fat, but have not been able to find beef fat only.
2
votes
0answers
60 views

Which non-stick pan to buy? [duplicate]

Recently, I found a small but deep scratch on my pan. I can see the metalic color on the scratch. I am not sure how much serious it is. Now, I want to buy a new one. I see different prices with ...
7
votes
1answer
130 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
75 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 ...
15
votes
5answers
14k views

How can I bake normally fried foods?

A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc. I'm lousy at deep ...
2
votes
3answers
136 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).
3
votes
1answer
57 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 ...
1
vote
0answers
65 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 ...
1
vote
1answer
74 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?
4
votes
2answers
2k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
7
votes
9answers
4k 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 ...
2
votes
1answer
342 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, ...
11
votes
15answers
80k views

How do you properly drain the grease after browning ground beef?

Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon and "spoon out" the grease into a bowl. ...
5
votes
1answer
275 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 ...
8
votes
1answer
228 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 ...
11
votes
1answer
17k views

How do you figure out how much oil to use for pan frying?

How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you want to cook it, the type of oil, the ...
3
votes
1answer
193 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 ...
65
votes
14answers
85k views

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less ...
1
vote
1answer
207 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 ...
20
votes
7answers
2k views

How do I make a fried egg with completely cooked white but completely runny yolk?

I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway through. Anybody know an easier way?
3
votes
2answers
7k 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 ...
5
votes
4answers
19k views

PA style fried chicken with no breading or batter, just a thin amber color crisp coating

When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a ...
19
votes
8answers
107k views

How to keep my (deep frying) oil usable as long as possible?

I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
10
votes
7answers
11k views

How to Make Home-made Flour Tortilla Bowls for Salads?

I have tried a couple ways to do this and they have been OK. Of course, when I worked in industrial kitchens, using a deep fryer and a stainless steel potato masher (but larger) was ideal, but ...
5
votes
2answers
3k views

How can I get fried prawns to be juicy?

Okay I give up, I've tried and failed about 8 times now frying prawns but they never are succulent. The recipe that I want to get done is pretty simple: De-vein. Salt the prawn for some time and ...
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 ...
8
votes
5answers
8k 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 ...
5
votes
9answers
23k views

How can I stop fish from sticking to a stainless steel pan?

I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
9
votes
11answers
6k views

How can I make my fried potatoes not fall apart?

I cut the potatoes up. I boil them for 7 minutes and then I fry them 15 min in some olive oil, but they fall apart quickly. When I remove the water from the boiling pan after 7 minutes, the potatoes ...
1
vote
0answers
84 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 ...
14
votes
2answers
459 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 ...
3
votes
1answer
207 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
2k 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 ...
14
votes
17answers
103k views

What oil to use when cooking steak, and what difference does it make?

When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?
3
votes
1answer
431 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
156 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 ...
9
votes
11answers
10k views

How can I get my bacon flatter?

When frying bacon, it tends to curl up. I don't like it because my bacon doesn't cook equally and it's hard to get it crisp that way. Is there a technique or a tip so I can have flat bacon?
22
votes
13answers
16k views

How do I flip an egg when preparing it “over easy”?

I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook). Sometimes the spatula I'm using ...
4
votes
5answers
217 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, ...
3
votes
2answers
6k views

How hot should the oil be when preparing schnitzel?

I frequently fry breaded chicken breast, but I can't seem to get the temperature right. Sometimes the first couple pieces come out overdone and sometimes if I don't let them sit in the pan for a ...
24
votes
13answers
49k views

How to stop meatballs falling apart when frying

I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried. I made the meatballs with about 500g of mince, a chopped onion, some herbs ...
4
votes
3answers
11k views

How do I make the panko bread stick to my egg-coated chicken?

I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I coat the chicken in the egg mix, I try to ...
10
votes
6answers
18k views

How can I get crispy skin when pan frying fish?

I struggle to get crispy skin when pan frying fillets. What's the secret?
9
votes
4answers
11k views

Should you avoid cooling a frying pan with water?

Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan). Does this damage the pan in any way?
1
vote
1answer
129 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
47 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 ...
6
votes
5answers
49k views

How do you cook calamari / squid and avoid making it tough?

I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen and a mix of baby octopus and squid ...