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

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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 ...
0
votes
4answers
865 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 ...
9
votes
5answers
15k 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 ...
1
vote
5answers
701 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 ...
1
vote
1answer
153 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?
8
votes
3answers
42k 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
347 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 ...
3
votes
1answer
2k views

Soaking starches in water for better frying

I'm going to make some sweet potato fries here shortly and I'm using a technique that I saw on television. I cut up my sweet potatoes into fries and I have been letting them soak in water. My ...
3
votes
1answer
325 views

Tricks to mask the burnt flour taste

I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. ...
7
votes
4answers
858 views

How can I cook trout without generating horror stories?

I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on ...
3
votes
1answer
291 views

Is it normal for ginger paste to spit violently in oil?

One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat ...
10
votes
4answers
4k views

Sautéing vs Frying vs Caramelizing — what's the difference?

What's the difference between sautéing, frying, and caramelizing? When I cook chopped onions in a pan with oil until they are brown and have a slightly sweet taste, which of the above is the correct ...
2
votes
1answer
698 views

Haddock Falling Apart

I coated a haddock filet in flour and then fried it in olive oil. I let it reach 120 degrees Fahrenheit. When I went to flip it it fell apart and broke into sections. What do I need to do to cook a ...
4
votes
2answers
450 views

Should I purchase and use a grease or oil splash screen?

I use a sauce pan often for grilling chicken or frying bacon, and a lot of grease tends to splash out. There are fine mesh screens available with a handle designed to cover the pan without creating a ...
4
votes
1answer
2k views

Should I pour off the liquified fat while cooking bacon?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat once or ...
4
votes
2answers
745 views

Jalapeno Poppers and getting a thick crust?

How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
6
votes
2answers
3k views

Making “french fries” out of Cassava/Yuca root

I'm surprised this question isn't already on here, maybe I missed it... To start, had my first taste of yucca cooked as a sort of alternative french fry at a Bolivian restaurant, and it was ...
2
votes
3answers
932 views

How to make boiled and partially fried vegetables palatable?

I boiled carrot and beans pieces till they were soft, fried onions and green chillies in a pan, added 1kg of the carrot and beans to the pan, few pinches of salt and some powdered spices. Fried this ...
14
votes
6answers
6k views

Is there any way to avoid grease splatter?

I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. As soon as I toss them in there is an explosion of grease ...
5
votes
1answer
675 views

Does searing cause more or less oil to be absorbed than frying?

Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referring to items that would be more spongiform ...
1
vote
0answers
76 views

Achieve the crispiness of fried potatoes using baking [duplicate]

Possible Duplicate: How can I bake normally fried foods? I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks with low ...
3
votes
3answers
1k views

Can I use flour to make a carrot soup more thick?

I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery. In ...
0
votes
2answers
183 views

Is the Tortilla de Patatas modification to include carrots reasonable and can you cook inside a casserole dish to make it taller?

I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cooked in a casserole dish in the oven ...
3
votes
2answers
933 views

What makes vacuum fried food retain and concentrate the food's flavor?

I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? ...
9
votes
1answer
611 views

Why fry onions without oil and then add oil?

In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
1
vote
1answer
1k views

Pan instead of a skillet

I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead ...
6
votes
4answers
625 views

How can I add more “chew” to veggie burgers with only vegetables?

I, like many, have been on the search for the perfect veggie burger. And to my mind, there is a difference between "burgers" derived from a combination of legumes, grains, and/or fungus (ex. tofu, ...
1
vote
1answer
3k views

Getting crispy chicken nuggets at home

I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the covering that did not come out fine. I ...
0
votes
1answer
217 views

Funky taste - Oil or Fat?

I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and ...
1
vote
2answers
168 views

Is it reasonable to expect “spiciness” to fry off?

I got in a "heated" discussion with my wife this evening about a fried turkey recipe that I want to try for Thanksgiving. It calls for: 1 cup of Creole seasoning 1/2 cup of black pepper 1/2 cup of ...
4
votes
3answers
746 views

Fried Spaghetti

Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...
2
votes
4answers
13k views

Where can I buy a transparent frying pan?

Where could I find a transparent frying pan?  
8
votes
1answer
8k views

Benefits of Grill Pans

When looking at tips/advice for frying steak I often see that Grill Pans are recommended over standard, flat, frying pans. Often this is recommended for other meats as well, such as chicken and pork. ...
2
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3answers
3k views

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)?
3
votes
2answers
235 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 ...
9
votes
1answer
3k views

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 ...
7
votes
2answers
660 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 ...
6
votes
2answers
4k views

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 ...
1
vote
2answers
4k views

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 ...
4
votes
1answer
5k views

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 ...
1
vote
2answers
1k views

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 ...
4
votes
2answers
11k views

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 ...
10
votes
2answers
3k views

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 ...
6
votes
3answers
2k views

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 ...
5
votes
3answers
3k views

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 ...
4
votes
1answer
1k 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 ...
7
votes
5answers
9k 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 ...
6
votes
2answers
5k 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, ...
6
votes
1answer
8k 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 ...
2
votes
3answers
1k 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 ...