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

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22
votes
3answers
2k 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 ...
25
votes
10answers
22k 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 ...
59
votes
11answers
48k 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 ...
10
votes
4answers
15k 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. ...
3
votes
2answers
5k 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 ...
12
votes
4answers
7k 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 ...
19
votes
11answers
188k views

How to make extra crispy and crunchy breading like KFC?

I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
28
votes
8answers
34k 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 ...
14
votes
5answers
1k views

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?
13
votes
15answers
58k 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?
12
votes
6answers
3k 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 ...
3
votes
3answers
17k views

how do you cook calamari/squid and avoid making it tough

having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbour (seafood monger). It's frozen and a mix of baby octopus and squid rings, no label. ...
19
votes
12answers
9k 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 ...
18
votes
6answers
58k 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 ...
23
votes
12answers
29k 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 ...
10
votes
2answers
12k 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 ...
11
votes
2answers
773 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 ...
3
votes
1answer
840 views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteeing" onions, celery, garlic, etc in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
7
votes
2answers
234 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
5answers
8k views

Why do you need to fry onions and garlic before adding other ingredients to a dish?

I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock. Is there a ...
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 ...
2
votes
4answers
9k views

Where can I buy a transparent frying pan?

Where could I find a transparent frying pan?  
23
votes
3answers
5k 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?
9
votes
1answer
435 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 ...
2
votes
1answer
30k 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 ...
7
votes
9answers
4k 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?
15
votes
1answer
3k 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 ...
9
votes
4answers
14k 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?
6
votes
2answers
4k 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, ...
5
votes
2answers
13k views

No oil on non-stick pans?

My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for using any cooking oil whatsoever. Is ...
5
votes
3answers
517 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 ...
4
votes
7answers
14k 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 ...
3
votes
2answers
3k 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 ...
11
votes
2answers
1k 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?
9
votes
1answer
2k 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 ...
8
votes
5answers
9k 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 ...
6
votes
1answer
6k 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 ...
6
votes
7answers
4k views

How to prevent sticking and get a nice searing on scallops

When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not using enough?
5
votes
3answers
2k 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
981 views

re-fry fried food

Heating cold (refrigerated or frozen) food is a problem . Heating fried food always fails (ex. crisp parts turn loose). At some restaurants, I saw that they re-heat fries by re-frying them again (few ...
2
votes
0answers
65 views

Is it a good idea or a waste to fry with olive oil? [duplicate]

A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook ...
2
votes
1answer
789 views

Why does food cooked with peanut oil stick less than food cooked with sunflower oil?

I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less ...
1
vote
2answers
2k 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 ...