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

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2
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1answer
54 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
58 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 ...
7
votes
6answers
78k 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 rings,...
1
vote
2answers
2k 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
134 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
813 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
76 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
151k 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
3k 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
149 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
122 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
111k 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
7k 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
85 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
166 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
233 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
110k 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
27k 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
242 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 ...
7
votes
2answers
36k 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
29k 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
6answers
17k 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
116 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
29 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
2k 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
66k 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
6k 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
177k 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
21k 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 doesn'...
6
votes
1answer
128 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 ...
4
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
377 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
42k 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. ...
1
vote
2answers
1k 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
58 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
41 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
61 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
146 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
148 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 ...
4
votes
1answer
135 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 ...
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
2k 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
2k 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
2k 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 ...
12
votes
1answer
25k 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
355 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 ...
20
votes
7answers
3k 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
10k 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 ...