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

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14
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5answers
9k views

How can I bake normally fried foods?

A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc. I'm lousy at deep ...
12
votes
3answers
2k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
18
votes
7answers
2k views

What is the best way to make a perfect fried egg?

I like a fried egg with all the white cooked, yet all the yellow runny. I normally do this by separating the yolk and white, and putting the yolk in halfway through. Anybody know an easier way?
60
votes
12answers
55k 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 ...
1
vote
3answers
93 views

Why does my pan always splatter when I make chicken breasts?

I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway through, there's a TON of splattering. ...
24
votes
9answers
4k views

How do I make prettier fried eggs?

I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner line cooks look like this: The white ...
7
votes
4answers
225 views

Maintaining crispy fried potatoes while cooking with onions and peppers

I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers. The problem is that I can't figure out how to cook all these things ...
7
votes
10answers
6k 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?
6
votes
3answers
554 views

Why does bacon curl?

When frying bacon in the pan, it tends to curl. What causes this? Is there a way to slow down that process itself?
7
votes
4answers
5k 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?
1
vote
1answer
147 views

Max Temp for Fried Chicken

I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...
12
votes
4answers
18k views

Why do people put oil/butter in pan when frying ground beef?

I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in the end anyways. What is the purpose of ...
3
votes
1answer
119 views

Crisping chicken skin after braising

I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side ...
24
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 ...
1
vote
4answers
133 views

Options for non-stick frying pans - not using teflon

Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such ...
1
vote
0answers
84 views

How to prepare meat for the whole week? [closed]

I'm working at a company where the employees can either eat at the restaurant or they can bring their own lunch boxes and warm them using the microwave, I prefer the second one because eating at the ...
5
votes
7answers
869 views

How can I make NON-fluffy pancakes?

Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-like" the better. Apparently I'm the only ...
5
votes
1answer
630 views

Why didn't my pan-fried potato wedges turn out crispy?

Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a bare element stove). I put the lid on ...
1
vote
4answers
5k views

How to fry meat without spattering oil? [duplicate]

Possible Duplicate: Is there any way to avoid grease splatter? Tonight I cooked dinner, which involved sausages for me, and chicken drumsticks for my partner. The sausages went great, then ...
1
vote
1answer
51 views

Frying panko crusted pork chops

I've been trying to fry panko coated pork chops. Followed standard recipe which includes seasoning, dipping it in egg wash and milk, coating it with panko breadcrumbs, the usual drill. However, when I ...
6
votes
3answers
605 views

How to evenly fry cubes?

I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there are likely other foods it applies ...
29
votes
8answers
36k views

The secret to hash browns / home fries / breakfast potatoes

I have never been successful in making pan-fried potatoes àla the American diner. It seems like such a simple concept, but they never turn out right! Usually undercooked & oily, with some parts ...
5
votes
4answers
293 views

How do I leave fried eggs intact?

Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs over hard. Unfortunately, it seems that ...
4
votes
3answers
6k views

Why does my olive oil smoke/burn when I fry with it?

I see many chefs/people in food channels who use olive oil to fry stuff (like salmon). However, when I add olive oil for frying it quickly burns releasing dark smoke. Is there a specific type of olive ...
8
votes
3answers
327 views

How to fry Rösti so that it stays together?

I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potatoes and using vacuumed ready-to-fry rösti from the ...
28
votes
9answers
38k views

What's the secret for Chinese fried rice?

I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before adding soy sauce or anything else. Is ...
2
votes
2answers
406 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.
7
votes
3answers
2k views

Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?

I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards. Is there a way to cook the kidneys ...
11
votes
10answers
47k 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. ...
6
votes
4answers
975 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 ...
2
votes
3answers
495 views

How can you judge when a non-stick pan is the correct temperature for pan frying?

With stainless steel pans you can perform a water test to see if the pan is the correct temperature for frying but how do you tell with a non-stick pan?
14
votes
3answers
10k views

How do I make Crispy Gnocchi

This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this. I have tried shallow frying — gnocchi just absorbs all ...
11
votes
7answers
8k views

How best to pan-fry tofu?

I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, ...
10
votes
4answers
18k views

How do I prevent food from sticking to a standard (non-coated) pan?

On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks. ...
1
vote
2answers
134 views

How long to stir-fry vegetables to retain most nutrients? [closed]

If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose much of the nutrients.
6
votes
3answers
366 views

How to put the bacon IN the burger?

I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, possibly with the cooked bacon, but what I ...
1
vote
1answer
71 views

Bubbles on the Noodle surface

I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
2
votes
1answer
37k views

Pan frying chicken breasts?

I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter. There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?) How ...
4
votes
2answers
7k 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 ...
4
votes
1answer
104 views

Frying pan - Heat Distribution

I have a frying pan and I want to fry 3 sausages. I want to heat them thoroughly, and want to know the most effective way to distribute heat when frying multiple items in a single frying pan. Do I ...
0
votes
1answer
112 views

Olive oil, Canola oil, or almond oil [duplicate]

Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Thanks.
2
votes
2answers
139 views

Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers ...
2
votes
1answer
170 views

Is it Safe to Fry Honey?

I have honey and porkchops. Is it safe to marinate the porkchops in a honey based marinade and then fry them in a blend of cooking oils?
1
vote
1answer
76 views

using deep fried oil for regular frying

Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oil hasn't changed its color or smell at ...
1
vote
4answers
222 views

Difference between different brands of same oil

I was at the supermarket just now, and there were 2 types of refined canola oil, with very different pricing. Is there any reason to believe that the cheaper one is of different quality? I mean both ...
8
votes
2answers
3k views

How to fry Italian sausages without producing so much smoke?

I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm. The sausages are delicious, but how can I do this next time without producing so much ...
1
vote
1answer
113 views

Blowtorch and frying oil - dangerous?

I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the last few uncooked parts of the white on ...
0
votes
3answers
5k views

Frying with Induction Stovetop

My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. ...
2
votes
1answer
93 views

Technique for shaping meat for cordon blue (alike)

In last few years I have eaten a few cordon blue like variations which were quite delicious. I have tried replicating some of them at home, and while they were quite delicious I am wandering what ...
2
votes
4answers
713 views

Distributing small amounts of oil around a non-stick pan

I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats. If I don't ...