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

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2answers
813 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 ...
15
votes
4answers
2k views

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 ...
1
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2answers
292 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?
4
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1answer
455 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?
3
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6answers
7k views

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 ...
6
votes
3answers
3k views

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 ...
11
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2answers
14k views

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 ...
3
votes
2answers
438 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 ...
9
votes
6answers
3k views

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 ...
7
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4answers
5k views

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 ...
12
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2answers
2k views

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?
7
votes
8answers
18k views

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 ...
2
votes
0answers
278 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 ...
2
votes
3answers
13k views

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 ...
1
vote
0answers
383 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 ...
5
votes
3answers
7k views

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 ...
2
votes
2answers
1k 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 ...
3
votes
3answers
805 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 ...
7
votes
2answers
273 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 ...
6
votes
2answers
546 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 / ...
15
votes
1answer
4k views

(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 ...
7
votes
2answers
7k 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.
6
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5answers
3k views

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.
11
votes
3answers
599 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 ...
5
votes
2answers
10k 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 ...
5
votes
3answers
123 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 ...
10
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3answers
4k 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
196 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: ...
6
votes
1answer
1k 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 ...
15
votes
2answers
6k 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.
2
votes
2answers
3k views

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?
5
votes
3answers
674 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 ...
7
votes
5answers
1k views

What heat & fat do you use for fried mushrooms?

I like fried mushrooms with my steak. What techniques should I use when cooking them? What sort of fat (if required) should I use? What heat is suggested?