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

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What kind of rice should I use for frying?

Which properties should I look for or avoid in rice when I'm planning to fry it (the day after cooking)?
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2answers
217 views

Looking for some advice on why brown bits burned

I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and ...
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1answer
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What differences, practical and aesthetic, are there between egg washes?

An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
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2answers
544 views

Frying only one side of eggs on a pan

When you break the egg on the pan directly [the situation when yolk is left intact], what measures can be used to fry the egg from one side only and also kill the bacteria on the non fried side? Do I ...
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2answers
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Keep Pakoras Crisp

What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a ...
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2answers
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Pan-frying marinated meat without making a huge mess?

I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan. However, this always creates a ...
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1answer
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Difference between Pan-Frying and Searing

What exactly is the difference between pan-frying and searing? They both use the same principles -- high heat, oil, flip once or twice -- and they both create the same result, namely that wonderful ...
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2answers
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How do I know if a frying pan is suitable for a glass ceramic cooker?

I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker. The problem was the bottom would bend when heated up and lose close contact with the ...
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2answers
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difference between pan-cooking with and without oil

So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them ...
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How can I keep the cheese from leaking out of my cordon bleu during cooking?

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...
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3answers
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Crispy fried chicken goes limp: picnic disaster

I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook ...
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3answers
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How to approximate the Maillard temperature (154°C) in a pan?

Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C? I want to be able to check that my pan is ...
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1answer
698 views

Why did my peanut butter sauce split?

I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it. After a couple ...
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5answers
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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 ...
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2answers
4k views

How should I sautee Portobello Mushrooms?

I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pan. However, if I don't use enough oil, ...
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1answer
6k views

Does aged onion/garlic turn green when frying?

I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something ...
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3answers
966 views

How to make a good homemade Croquette

I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again. I'd like to pose a wiki ...
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2answers
632 views

What is the best way to fry rice cake?

I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I ...
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4answers
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How could I make stuffed french fries?

I had an idea a while back to make stuffed french fries. I was thinking specifically about a cheesy, thick, french onion soup sort of a thing inside a crispy french fry (not a steak fry). I can't ...
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4answers
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How can I get crispy skin when pan frying fish?

I struggle to get crispy skin when pan frying fillets. What's the secret?
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2answers
254 views

Fried rice jumps out of the pan

On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
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1answer
402 views

Fried garlic turning black

When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
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6answers
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How can I get breaded chicken to stop from sticking to the frying pan?

Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one side is beautifully breaded, and the ...
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3answers
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What would be the difference between frying vs baking meatballs?

I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be ...
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2answers
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Is cooking with olive oil bad or toxic?

I've heard that cooking with olive oil is bad for you and can be toxic. Is this true? If so, to what extent? I see no warning on the container of my olive oil that states that it would be bad to ...
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2answers
363 views

Getting Potato and Turnip Patties to hold together… how?

So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...
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6answers
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My bacon is a mess

A few days ago, I tried cooking bacon on the stove for the first time, following the directions on the package to a T. I left it in the frying pan for 3 minutes, just like it said. Unfortunately, at ...
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4answers
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Is it really necessary to properly heat oil in a pan before frying veggies?

As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast. My talented cooking friends frequently remind ...
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2answers
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Why sweat but not brown?

Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
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8answers
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Is there a fool proof way to fry sausage?

I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool ...
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0answers
277 views

How do I stop the spatter? [duplicate]

Possible Duplicate: Anyway to avoid grease splatter? I am trying to work on using my stove more often, since I have been told that the oven can dry out foods easier. I was cooking some ...
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2answers
2k 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 ...
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3answers
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Can I use a regular pan instead of a cast iron skillet?

I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just learning how to cook, so I don't know to ...
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0answers
381 views

How to prepare a KFC - like coating for fried chicken? [duplicate]

Possible Duplicate: How to make extra crispy and crunchy breading like KFC? Hi all. What is your experience on this? I know that probably it is not possible to achieve the same flavour as ...
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3answers
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Why do my hamburgers smoke?

Whenever I fry hamburgers I can't help but notice that they create a lot of smoke. I have brand new non-stick pans, and an electric stove. I cook them on setting 6, where the stoves max is 8. I don't ...
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2answers
838 views

Bitter watercress

I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork. I boil the watercress first, then chop it and fry it with carrot, tofu, and seasonings. Then I add ...
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3answers
640 views

Are sea bass fillets meant to be crisp on the flesh side when fried?

I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking. This led to ...
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2answers
239 views

What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?

What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party. Is there a way for me to precook the latkes and then still have them taste ...
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2answers
516 views

Crisping prosciutto

This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them. Whilst I have experimented with many frying / ...
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1answer
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(Why) do onions taste sweeter when cooked at lower temperature?

I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredients. It seems to me that when I turn the ...
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2answers
5k views

Adding spices before or after frying?

If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions.
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5answers
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When to spray or when to use olive oil?

So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
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3answers
523 views

Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried

i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the ...
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2answers
6k views

Can I use cookie cutter shapes in a frying pan?

Was thinking how to spice up our pancakes and eggs for the little ones and remember seeing pancakes in various shapes before. Do people put them right in the pan or bring them out and then cut them ...
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3answers
120 views

Pan reutilization techniques

How to achieve a constant browning and even cooking when you have a bunch of steaks that do not fit on the pan? What happens to me is that usually the first batch gets not brown enough, and the ...
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3answers
3k views

Excessive water when cooking scallops

This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops. I got the pan up to a ...
10
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2answers
186 views

How do I make tempura turn out light?

I've probably only made tempura 10 times in my life, with fairly inconsistent results. often it has been heavier than the best restaurant versions I've had. There seem to be many variables involved: ...
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1answer
987 views

Make crispy rice noodles without frying

Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way I could bake them to get the same or ...
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2answers
4k views

How can I cook a perfect deep-fried Mars bar?

I've seen on Internet the description of deep-fried Mars bar (dish originated at chip shops in Scotland), and I wonder how can I do it at home.
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2answers
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Can I reuse coconut oil for cooking?

I was using Coconut oil to fry up tostada shells and I was wondering if its safe to reuse the oil I used the night before to cook up more shells the next day?