New answers tagged frying
I just move the meat to the side of the pot and soak up the fat with paper towels. Then throw them into a plastic grocery bag and toss it in the trash. I use old paper towels that were discarded after drying my hands off when washing them.
Snackery pancake mix...chewy, but I am looking for their recipe.
When I was in the navy, we used to store peeled and cut potatoes in a big plastic bin covered in water. They would be fine for a day or two. In a home setting, I think putting them in a covered bowl with (unsalted) water overnight would probably work fine.
According to other answers I read "rub some salt on the eggplant and leave for a few minutes" is great, but it might not be the way to reduce its absorption of oil, I guess !? My way is : 1) Use round pan 2) Pour some oil (a small amount - but enough amount to fry the eggplants) into the pan 3) Shake the pan after the oil has been cooked. (make sure oil ...
I've had the best luck using the following method: Gently rub some salt on the eggplant and leave for a few minutes Dab the eggplant pieces with a paper towel to absorb the excess moisture. Microwave (I know, it sounds awful, but give it a shot) the eggplant for couple of minutes. This will partially cook the eggplant and also collapse the air pockets in ...
i have grilled egg plant before with a little brush of oil and it came out fine. i think this could work with frying if you fried it on a gentle heat for a longer time so the water was released,and so it steams in its own juice. they are very juicy when they are cooked. i have also baked with minimal oil, just a drizzle and tossed, and into a medium oven. i ...
Spray them lightly with olive oil on both sides, add your choice of fresh herbs¹, put them on an oven shelf and bake them in the oven at 150°C (300°F) until you get the texture you want. Don't go above that T° as the smoke point for olive oil is 160°C. Disadvantage: It's not really frying, it's baking Advantage: no extra sodium! :-) ¹: I like a mix of ...
I had the same problem before, but I learned this great trick from Larousse: Try sprinkling slices of your eggplant with plenty of salt on both sides and let rest for about fifteen minutes. The salt will draw out a lot of water from the vegetable, making it less spongy. Then, dry off the slices before adding them to very hot oil in a frying pan. The hot ...
You have a few options to lower their explosiveness: Pierce the skin, like you do before baking a potato. Lower your frying temperature can help a bit, but you'll probably always need to use a temperature higher than the boiling point to get any kind of crisping action. Dehydrate the liver a bit before frying. You could use a dehydrator, a low-and-slow ...
In order to get crispy bacon you need to start with the right type. In the USA what most people consider bacon is from the belly, whereas in other parts of the world bacon is from the loin. You can get this in the states as Canadian bacon. You can't make loin bacon crispy and believe me I've tried. However you can get belly bacon most places (presuming bacon ...
Here it is. Straight from my sister in law who was born in Pennsylvania. The first time I saw her cook fried chicken I though she was crazy, no coating and no breading. Heat the skillet and add just enough oil to cover the bottom of the skillet. If you were lucky enough to plan ahead, you could soak the chicken in salted water, but she didn't. She took it ...
I do these for my breakfast rolls. I make a pancake but it is somewhere between a pancake and a burrito. The key isn't the mix (although skip baking powder/soda and a little less flour and maybe a little more salt) but it is the cooking technique. You will have to lower the heat. My pancakes cook around 220F and my pancake rolls go at about 180F. The ...
Dilute, and raise less. I rather like a "bread pancake" which is simply frying up some of my yeast bread starter/sponge - flour, water, yeast - adjust liquid to get the thickness you like. No eggs, but you could use eggs while diluting more if that makes what you are after. The sourdough ones can be especially different from a normal pancake.
For crispyness, adding rice flour helps. Und keine Eier!
I would say that is too thin to use on a hob. There isn't an Indian restaurant in the country that uses them to actually cook in: they cook in a proper pan and then dump it in a dish like this to serve.
Yeah it's fine, that's a balti dish and you can cook in it.
The Chinese method is always to have a sufficient amount of oil in the pan and it must be almost at the point of flashing... Usually this is tested by seeing if a dry bamboo chopstick will begin to sizzle in the oil due to the moisture retained in the bamboo. Hot oil immediately seals the cooking side of the fish, and by the time it is ready for you to turn ...
Egg quality makes a difference too. I recently switched from standard grocery quality eggs to organic free range and it made a big difference. The taste is better and they don't seem to stick as bad.
As a rule, the layer of oil needs to be deep enough and hot enough for a fish to be fried without sticking. It's a delicate procedure, the oil needs to be hot enough to deprive the contact surface of the fish of almost all moisture before the fish is allowed contact with the steel so you need to lead the fish around in the oil by hand a few moments, and even ...
I generally trust Alton Brown's advice, so I'd recommend his take on frying fish (text), and you can also watch it in a video. He says the keys to keeping it from sticking are: heat a heavy pan to a high heat (use an oil with a very high smoke point - he used canola but added a bit of butter) dredge lightly with a bit of flour (shake off excess) jiggle ...
I have done this with boiling and then baking sweet potato fries. They turned out alright, but didn't come out as crispy due to the baking having more moisture to pull out (that's my post-facto hypothesis, anyways). I have to admit I'm not a fan of this method for french-fries either – I find that some restaurants who use it tend to give soggy or mushy ...
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