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

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1answer
2k 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 ...
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7answers
14k 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 ...
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1answer
400 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 ...
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2answers
2k 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 ...
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1answer
139 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, ...
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2answers
1k 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 ...
2
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1answer
913 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 ...
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1answer
14k 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 ...
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1answer
168 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".
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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 ...
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2answers
23k 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 ...
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1answer
848 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 ...
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2answers
1k 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 ...
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3answers
2k 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 ...
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5answers
11k 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 ...
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3answers
8k 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?
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5answers
130k 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 ...
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6answers
11k 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 ...
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2answers
1k 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 ...
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votes
1answer
245 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
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1answer
4k 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 ...
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2answers
4k 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 ...
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4answers
3k 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 ...
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2answers
2k 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 ...
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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 ...
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7answers
3k 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.
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2answers
892 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 ...
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2answers
1k 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
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2answers
781 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 ...
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2answers
3k 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 ...
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2answers
713 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 -- ...
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3answers
712 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 ...
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6answers
5k 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 ...
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0answers
70 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 ...
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1answer
3k 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 ...
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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 ...
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2answers
3k 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 ...
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11answers
252k 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 ...
2
votes
2answers
258 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 ...
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3answers
6k 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
474 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 ...
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votes
2answers
6k 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
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3answers
348 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 ...
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2answers
1k 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 ...
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4answers
803 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 ...
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5answers
13k 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 ...
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5answers
679 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 ...
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1answer
150 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?
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3answers
38k 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 ...
5
votes
2answers
317 views

What oil/fat is best for basting sunny-side-up eggs?

I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far ...