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

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4
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1answer
100 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
70 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
86 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 ...
2
votes
1answer
1k 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, ...
6
votes
1answer
801 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
875 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
20k 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
254 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 ...
68
votes
13answers
99k 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 ...
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
9k 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 ...
10
votes
7answers
12k 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
12k 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 ...
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
111 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
925 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
236 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
4k 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 ...
15
votes
17answers
119k 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
606 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
233 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 ...
5
votes
5answers
300 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
7k 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 ...
4
votes
3answers
13k 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 ...
11
votes
6answers
19k 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
15k 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
245 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
68 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 ...
1
vote
1answer
137 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 ...
9
votes
2answers
6k views

How to fry crispy bananas?

I've fried bananas in a pot with some butter, but they remain soft and I would like to make them more crispy. Should I use oil instead?
2
votes
0answers
51 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 ...
32
votes
11answers
35k views

How do you cook a steak like those found in fine steakhouses?

I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When I cook it at home, I seem to just slice ...
9
votes
2answers
179 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 ...
0
votes
1answer
170 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 ...
8
votes
4answers
15k views

How can I prevent pan fried chicken from becoming too chewy?

Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
5
votes
2answers
496 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 ...
5
votes
3answers
4k 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.
2
votes
1answer
1k 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?
3
votes
2answers
2k 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 ...
3
votes
6answers
4k 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 ...
3
votes
4answers
7k 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 ...
0
votes
0answers
33 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 ...
2
votes
2answers
130 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
7k 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
188 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 ...
8
votes
5answers
7k views

What does it mean to 'salt' a steak prior to frying?

I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak!
30
votes
9answers
62k 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 ...