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

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4
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6answers
194 views

How to fry eggplant with less oil?

Frying eggplant is somewhat tricky, as it absorbs oil like a sponge. I read some tricks like brushing egg white or flour on the eggplant slices before frying. None of these tricks are good enough to ...
14
votes
4answers
14k views

How do I make Crispy Gnocchi

This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this. I have tried shallow frying — gnocchi just absorbs all ...
0
votes
0answers
34 views

How should you go about heating a pan before adding oil? [duplicate]

I always see chefs pre-heating a pan until it is searing hot and then they add the oil (something with the pores inside the pan). But recently while I inquired about why white smoke comes off my pan ...
1
vote
2answers
162 views

Crispy sweet potato (yam) fries in a deep fryer?

I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of ...
0
votes
1answer
83 views

Salted or unsalted butter [duplicate]

I'm a fan of James Martin and have no problem with the amount of butter that he uses. However, I'm totally unsure what type of butter to use! Salted or unsalted?
10
votes
13answers
12k 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?
0
votes
1answer
42 views

Starch accumulating as sediment during shallow fry

Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the recipe here and there, and this week have ...
2
votes
1answer
47 views

What is the reason my veggies cook unevenly?

Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible culprit? I am betting on the frying pan ...
1
vote
2answers
52 views

Frying a rooster rather than roasting?

I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so much meat tenderizer that the meat tastes ...
6
votes
6answers
64k 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 ...
7
votes
5answers
8k 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 ...
1
vote
2answers
834 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 ...
1
vote
1answer
81 views

Potato rolls are breaking while Deep frying [closed]

I am Making Potato rolls with the covering of all purpose flour. but the problem is while I am deep frying rolls the potato filling comes out after few minutes. I am unable to understand the reason. I ...
1
vote
1answer
121 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?
0
votes
2answers
43 views

Fried pies lose their shape

Family recipe for Vollinas. 4-5 cups flour 4 egg yolks 1 cup milk 1 pkg yeast 1 stick sweet cream butter 1/2 cup sugar. After mixing & kneading & rising overnight, golf ball size pieces ...
6
votes
4answers
768 views

How do I cook scallops?

I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use the oven? (I try to use scallops ...
2
votes
2answers
57 views

How to keep boudin (blood sausage) slices from disintegrating when pan-frying?

I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I ...
20
votes
8answers
131k 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 ...
7
votes
6answers
2k views

How can I cool down cooking oil after using it in a deep fryer?

I need to be able to cool down cooking oil quickly after using it in a countertop deep fryer- how can I do that safely?
1
vote
2answers
86 views

Can chicken be partially deep fried to fully fry later?

I own a small food truck serving fried chicken wings, fries and fish and tenders. Serving food fast is the key. I want to give customers a hot meal but, made to order is time consuming. Can I ...
4
votes
1answer
83 views

Does the par-boiling first then frying work for sweet potatoes as well?

I want to make sweet potato wedges. Is it the same process as using russet potatoes? Does the par-boiling first then frying work for sweet potatoes as well?
11
votes
16answers
97k 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. ...
7
votes
13answers
6k 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 ...
1
vote
1answer
76 views

How to store cut potatoes for the morning?

Hi all, I am new here; so first of all, NICE TO MEET YOU! I want to ask for potatoes storage; as the title said. I usually fry potatoes with the following steps ( I am sure these are good tips ). ...
3
votes
1answer
115 views

How to make chicken liver less explosive?

I like fried chicken livers with onions quite a bit, and they are very quick and easy to make... unfortunately quick and easy doesn't translate to safe. These livers explode HARD. And of course they ...
3
votes
1answer
137 views

How to make perfect crispy bacon strips?

I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some were partially burnt, some were still ...
3
votes
1answer
91k views

Pan frying chicken breasts?

I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter. There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?) How ...
6
votes
5answers
24k 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 ...
1
vote
2answers
119 views

Can I cook in this stainless steel balti dish?

I recently purchased what I believed to be a balti dish. It turned out, it was just a serving dish. It is described as A Quality Stainless Steel Balti Dish 15cm in diameter. Balti dishes are ...
6
votes
2answers
32k views

No oil on non-stick pans?

My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for using any cooking oil whatsoever. Is ...
13
votes
12answers
26k 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 ...
8
votes
6answers
13k views

Frying Eggs—Sticking to the Pan

I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an ...
1
vote
1answer
103 views

Why does fish stick to a pan which is not very hot?

As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish stick to a pan which is not very hot. ...
1
vote
0answers
28 views

Is it possible to make good fried salmon in a stainless steel pan? [duplicate]

I am trying to make fried salmon in my stainless steel pan. My goal is to have a nicely browned exterior, but I keep running into the same problem: Once the outer layer of the salmon starts to brown, ...
1
vote
5answers
542 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).
24
votes
14answers
58k 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 ...
8
votes
4answers
5k 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 ...
9
votes
5answers
161k views

How to cook fried chicken gizzards that are tender?

There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely ...
23
votes
12answers
19k 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 ...
6
votes
1answer
114 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 ...
2
votes
4answers
1k 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
3answers
1k views

Eggs sticking to the pan

Everytime I fry eggs, in any pan, it sticks. If I add oil or butter it helps, BUT if I go to make a second egg, it sticks unless I add more butter or oil. And when I add more, the butter or oil burns ...
1
vote
1answer
328 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 ...
10
votes
6answers
36k views

How do I prevent food from sticking to a standard (non-coated) pan?

On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks. ...
0
votes
2answers
261 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
48 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?
1
vote
1answer
39 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 ...
8
votes
1answer
142 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
106 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 ...