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

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2
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2answers
162 views

oil disappearing from pan

I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of ...
1
vote
1answer
594 views

Can you use baking powder in a breading?

I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see that uses baking powder has it in a batter. ...
1
vote
2answers
202 views

How to fry big potato pancakes for hungarian pancakes?

Good hungarian pancakes use potato pancakes the size of a big plate as base under the goulash. I never managed to successfully flip such a pancake. I can make small ones that occupy 1/3 of the pan ...
13
votes
4answers
3k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
4
votes
1answer
6k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
1
vote
1answer
358 views

How to crisp breaded foods the next day (especially panko)

I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it) the next day, it comes out soggy and ...
8
votes
7answers
12k views

Cooking up onions, without oil

For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...
1
vote
1answer
199 views

Olive oil vs almond oil for frying ground beef?

I need to fry some ground beef with some spices (black pepper, mustard seeds, cumin, cinnamon, salt, garlic, onion). I have olive oil and also almond oil. What are the relative strengths and ...
1
vote
2answers
497 views

How to pick ripe plantains for maduros?

I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of oil. The plantains never come out soft ...
1
vote
1answer
123 views

Which cut makes cheapest goulash?

I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts; ham, neck, shoulder. The latter, ...
1
vote
2answers
695 views

(How) Can I fry red lentils? [closed]

I really like the taste and texture of red lentils and I've been cooking them (sometimes together with rice) as a side dish or as part of the main dish. However, I wondered if and how you would go ...
13
votes
15answers
69k 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?
2
votes
1answer
762 views

Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil

I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual: Dusted the fish in flour first Dipped it in egg next Dredged it in ...
10
votes
1answer
10k 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 ...
6
votes
1answer
149 views

How to make dutch pannekoek?

How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
5
votes
4answers
9k 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 ...
6
votes
5answers
2k views

Why did my tomato soup turn thick and brownish?

I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar. While still hot, purée all ...
3
votes
3answers
22k 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. ...
18
votes
6answers
70k 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 ...
5
votes
2answers
16k 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 ...
3
votes
1answer
813 views

Why does food cooked with peanut oil stick less than food cooked with sunflower oil?

I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less ...
3
votes
3answers
4k 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 ...
1
vote
2answers
638 views

Why does cooking mushrooms longer alter the taste so much?

When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as ...
6
votes
3answers
620 views

What's the technique for frying plantain?

After enjoying a recent BBC Food Programme podcast about bananas I bought some green plantain. I fried them, for breakfast, and ate them with an egg. They were hard and dry and not very nice. My ...
7
votes
5answers
8k views

Why do you need to fry onions and garlic before adding other ingredients to a dish?

I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock. Is there a ...
23
votes
3answers
6k views

What's the difference between pan frying, sauteing, and shallow frying?

As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
8
votes
5answers
109k 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 ...
9
votes
6answers
7k views

What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?

I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part, I only clean it with hot water and a ...
2
votes
2answers
792 views

Alternative to cream for fried chicken recipe

I've recently gotten a fried chicken recipe that I really enjoy. However, the coating (seasoned flour) is held on with egg and cream (mix 1 egg and 1/4 cup heavy cream, dip the chicken in the flour ...
4
votes
7answers
17k 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 ...
3
votes
1answer
156 views

Why breadcrumb is necessary for deep-frying?

As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey ...
2
votes
1answer
2k 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
2k 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
2k 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 ...
2
votes
2answers
1k 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 ...
3
votes
1answer
1k 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 ...
2
votes
7answers
2k 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
644 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
856 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
457 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
2k 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
476 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 -- ...
2
votes
3answers
547 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
3k 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
66 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 ...
23
votes
12answers
34k 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
3k 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
1k 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
2k 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 ...
0
votes
2answers
2k 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 ...