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

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1answer
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oil splattering covers

I have a 10 1/2 X 20 inch stove-top grill pan. I am looking for a mesh, oil splatter-proof cover that is that size plus maybe 3-5 inches high with a handle on top. where can I find one of these?
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1answer
40 views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
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7answers
2k views

How do I make a fried egg with completely cooked white but completely runny yolk?

I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway through. Anybody know an easier way?
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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 ...
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0answers
55 views

Does a strong smell when cooking spinach indicate anything?

I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give ...
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0answers
43 views

What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
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0answers
34 views

Why do my scones turn out too oily?

I like making scones to go with my chili, but they always seem to be too oily. I like having well browned scones, but I can't seem to do that without oil. I have tried using paper towels but the oil ...
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4answers
16k views

PA style fried chicken with no breading or batter, just a thin amber color crisp coating

When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a ...
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8answers
96k views

How to keep my (deep frying) oil usable as long as possible?

I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
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7answers
11k views

How to Make Home-made Flour Tortilla Bowls for Salads?

I have tried a couple ways to do this and they have been OK. Of course, when I worked in industrial kitchens, using a deep fryer and a stainless steel potato masher (but larger) was ideal, but ...
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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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4answers
3k views

If you 'caramelize' an onion, does an onion contain sugar?

I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is changed to caramel, or is this just a ...
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5answers
6k views

How to prevent fish disintegrating in frying pan

Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How ...
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9answers
21k views

How can I stop fish from sticking to a stainless steel pan?

I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
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11answers
5k views

How can I make my fried potatoes not fall apart?

I cut the potatoes up. I boil them for 7 minutes and then I fry them 15 min in some olive oil, but they fall apart quickly. When I remove the water from the boiling pan after 7 minutes, the potatoes ...
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14answers
71k views

How do you properly drain the grease after browning ground beef?

Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon and "spoon out" the grease into a bowl. ...
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13answers
76k views

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less ...
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0answers
62 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
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2answers
384 views

How does the carrot in deep fryer trick work?

So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies ...
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1answer
173 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
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4answers
435 views

Benefits of boiling meatballs before frying them

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...
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17answers
93k 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?
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1answer
290 views

What causes gnocchi to pop violently when fried?

I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some ...
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2answers
118 views

When is it OK to crowd the pan?

I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many ...
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11answers
9k views

How can I get my bacon flatter?

When frying bacon, it tends to curl up. I don't like it because my bacon doesn't cook equally and it's hard to get it crisp that way. Is there a technique or a tip so I can have flat bacon?
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13answers
14k 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 ...
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5answers
174 views

How to avoid burned layer on seared hamburger?

I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes. Inevitably, while the meat ends up about medium rare, ...
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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 ...
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13answers
44k 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 ...
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3answers
10k views

How do I make the panko bread stick to my egg-coated chicken?

I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I coat the chicken in the egg mix, I try to ...
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6answers
17k views

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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1answer
2k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
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4answers
9k views

Should you avoid cooling a frying pan with water?

Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan). Does this damage the pan in any way?
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1answer
93 views

What is the purpose of the light coating of flour in a three-step bound breading?

I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge through (seasoned) flour and shake off ...
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0answers
40 views

How to fry sepia?

How to make sepia tender and tasty? It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to ...
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5answers
40k views

How do you cook calamari / squid and avoid making it tough?

I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen and a mix of baby octopus and squid ...
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1answer
61 views

When is it better to fry with oil and when is it better to fry with butter?

I usually see people frying eggs with butter and sometimes with soy oil - for example. But there are a lot of other ocasions in which these two options appear. My guess is that there are kinds of ...
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2answers
5k views

How to fry crispy bananas?

I've fried bananas in a pot with some butter, but they remain soft and I would like to make them more crispy. Should I use oil instead?
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0answers
44 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like ...
27
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11answers
30k views

How do you cook a steak like those found in fine steakhouses?

I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When I cook it at home, I seem to just slice ...
9
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2answers
99 views

Fried capers and caper alternatives

I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even know what the heck they were for a while ...
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3answers
6k views

How do I eliminate a lingering smell of fried food?

Some great friends of ours cooked us an amazing meal in our home three nights ago. The meal included gourmet french fries cooked in a home use deep fryer. While the fries were outstanding the ...
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1answer
109 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. Three questions: 1. Instead of waiting 45 min ...
8
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4answers
12k 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?
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2answers
387 views

Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?

I have a thermometer like this: Today I'm making tostadas. I don't need or want deep oil for that, just over a centimeter would be plenty. In order to submerge the bulb of this thermometer in oil ...
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3answers
2k views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
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1answer
795 views

Why is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
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2answers
215 views

Is it better to fry or grill a steak?

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...
3
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6answers
3k views

Easiest way to bread chicken for frying?

I usually toss the flour and chicken in a bag and shake it up. The problem is that pieces of chicken will often stick together and not get evenly coated. Is there an effective way to bread my chicken ...
3
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4answers
5k views

How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I ...