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

learn more… | top users | synonyms

8
votes
5answers
117k 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 ...
7
votes
8answers
14k 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 ...
13
votes
15answers
77k views

What oil to use when cooking steak, and what difference does it make?

When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?
5
votes
3answers
588 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 ...
3
votes
2answers
5k views

How hot should the oil be when preparing schnitzel?

I frequently fry breaded chicken breast, but I can't seem to get the temperature right. Sometimes the first couple pieces come out overdone and sometimes if I don't let them sit in the pan for a ...
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?
23
votes
12answers
38k 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 ...
15
votes
2answers
5k 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.
20
votes
12answers
12k 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 ...
26
votes
3answers
3k views

What oil or fat to use for different purposes?

I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
8
votes
4answers
11k views

How can I prevent pan fried chicken from becoming too chewy?

Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
4
votes
2answers
436 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 ...
23
votes
3answers
6k 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?