A direct-heat cooking method using oil, butter, or other fat.
2
votes
1answer
71 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
70 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 ...
5
votes
4answers
497 views
How to fry in a wok without burning oil?
So I have a wok that I really love using for stir frys / curries because of its high walls.
I'm having a lot of trouble though keeping the oil from smoking. It seems like whenever I have the gas ...
6
votes
8answers
823 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?
2
votes
2answers
169 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
4answers
113 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 ...
0
votes
0answers
63 views
Most olive & sundflower oil shouldn't be used for frying? [duplicate]
The other day I went out to buy one bottle of olive oil & one bottle of sunflower oil. While looking at the ingredients of different brand's oil I noticed that nearly all labels say that this oil ...
3
votes
1answer
401 views
Vinegar and battered chicken?
I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This dish did not work, the batter (just flour ...
16
votes
4answers
23k 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 ...
2
votes
7answers
249 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.
3
votes
2answers
98 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
2answers
149 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
141 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 ...
4
votes
2answers
168 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
63 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 -- ...
1
vote
2answers
2k views
Why does my olive oil smoke/burn when I fry with it?
I see many chefs/people in food channels who use olive oil to fry stuff (like salmon). However, when I add olive oil for frying it quickly burns releasing dark smoke. Is there a specific type of olive ...
2
votes
3answers
239 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
6answers
1k views
Why do my onions keep burning?
Twice now, I have burned my onions while heating them in a pan. I was just trying to caramelize them, and they burned every time.
They were on medium heat, and I put olive oil at the bottom of the ...
2
votes
0answers
60 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 ...
22
votes
12answers
16k 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 ...
5
votes
2answers
316 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 ...
4
votes
1answer
211 views
re-fry fried food
Heating cold (refrigerated or frozen) food is a problem . Heating fried food always fails (ex. crisp parts turn loose). At some restaurants, I saw that they re-heat fries by re-frying them again (few ...
0
votes
5answers
424 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 ...
3
votes
2answers
572 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
2answers
162 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
1answer
196 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. ...
18
votes
11answers
100k views
How to make extra crispy and crunchy breading like KFC?
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that?
Any ...
6
votes
7answers
2k views
How to prevent sticking and get a nice searing on scallops
When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn.
I use only a little oil 1-2 tablespoons.
Am I not using enough?
2
votes
2answers
114 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 ...
11
votes
3answers
3k views
The secret to Pringles like potatoes
Some context: I'm not a cook, hardly even a good amateur, this considered:
I would like to know if it is possible to, with everyday cooking accessories, make some home-made potatoes that are as ...
4
votes
2answers
1k 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 ...
2
votes
5answers
932 views
Easiest way to bread chicken for frying?
I usually toss the flour and chicken in a bag and shake it up. The problem is that pieces of chicken will often stick together and not get evenly coated. Is there an effective way to bread my chicken ...
11
votes
7answers
15k 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.
...
3
votes
7answers
7k 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 ...
4
votes
2answers
114 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
338 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 ...
4
votes
3answers
189 views
Is it possible to fry vegetables in cream?
Cream A: The fat that gathers on the top of boiled milk.
Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php
Can vegetables be actually "fried" in these ...
9
votes
9answers
986 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 ...
13
votes
5answers
983 views
Perfect Fried Egg
I like a fried egg with all the white cooked, yet all the yellow runny.
I normally do this by separating the yolk and white, and putting the yolk in halfway through.
Anybody know an easier way?
7
votes
2answers
284 views
Oil separating from fried onion/spice mixture, why does it happen?
I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils.
I was also taught that when the oil separates ...
21
votes
7answers
13k views
What's the secret for Chinese fried rice?
I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice.
This is before adding soy sauce or anything else. Is ...
0
votes
4answers
230 views
How to add water/milk to the sunny side up eggs?
From here: http://cooking.stackexchange.com/a/24325/6168
By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water ...
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 ...
8
votes
5answers
5k views
How do I get breading to stick to pre-cooked chicken for pan frying?
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
1
vote
5answers
454 views
Can you extend the life of frying oil with lettuce?
Someone told me that putting lettuce in frying oil, it will recover some of the properties. That way you can extend the number of uses you get from this oil.
I read (Spanish) that doing so will keep ...
2
votes
1answer
130 views
Can I fry my frozen Maitake pieces with other fresh mushrooms?
I was given a bag of frozen Maitake pieces and read online that they are best cooked without prior defrosting.
Can I throw into the skillet a handful of fresh shitake or oyster after awhile?
11
votes
14answers
29k 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?
11
votes
3answers
10k views
Why do people put oil/butter in pan when frying ground beef?
I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in the end anyways. What is the purpose of ...
48
votes
10answers
24k 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 ...
8
votes
3answers
16k views
How can I pan fry zucchini without making it soggy?
I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper.
It always turns out tasting great, but it is often times really soggy.
Is there any way to pan fry the ...
