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Questions tagged [deep-frying]

Questions about cooking by submerging food in hot oil or fat.

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2answers
67 views

Does adding flour before egg coating and breadcrumbs help sticking?

When deep frying chicken, assuming: flour and seasonings egg and milk mix breadcrumbs does the first layer of flour help the egg to stick better? Why not just add seasonings to the breadcrumbs and ...
2
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1answer
78 views

Does oil oxidation create trans fats?

I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control ...
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5answers
11k views

Can I deep fry food in butter instead of vegetable oil?

I was wondering if it is possible to deep fry food that would normally be fried in vegetable oil in butter or lard instead? Will the result be different?
2
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1answer
103 views

Method for caramelizing Goat Cheese Balls without Breading?

I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. The outside of the balls were sweet....
2
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0answers
37 views

Can I safely mix beef tallow and canola oil in a tabletop fryer with a submersible element?

I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe. I know that they would traditionally be double fried in beef-tallow, but I have a ...
11
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1answer
2k views

What's the difference between a deep fryer and a chip pan?

As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal basket is lowered into the pan for frying of ...
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0answers
70 views

Ive tried all my tricks oily fish batter ? Obsessed Chef

Okay first let me thank you ahead of time for trying to help. Cheffing for 30+ years and now I'm at wit's end to solve the problem. We are making fish and chips using rice bran oil. (And before you ...
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1answer
77 views

Is there such thing as a chimichilada?

So a burrito is made with a flour tortilla; it is wet if you put sauce on it. An enchilada is basically just a wet burrito, but made with a corn tortilla. A chimichanga is a deep fried burrito. ...
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0answers
94 views

What's common to pie crusts and deep fried battered foods? [closed]

A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. What do pie crusts and deep fried battered foods (eg onion ...
2
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2answers
580 views

What caused my electric deep fryer to overcook violently?

Last week, I was preparing dinner for my family. I didn't have much time, so I bought some frozen potato-balls to deep fry. Everything went well, I fried 2 or 3 batches without any problems, and also ...
1
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1answer
197 views

Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart ...
0
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1answer
175 views

How to wash fresh fish properly to reduce its smell?

I want to know how can we reduce the smell of fresh fish(may be caught 5-6 hour before). It smells really bad and after deep fry its remain in it. Some people use wheat flour mixed with white vinegar ...
4
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1answer
85 views

How to make a batter that is hard and hold up to sauce

I am trying to recreate Beijing Beef like they have at Panda Express. Most copycat recipes are recommending a batter made from some combination of cornstarch and flour. I am finding that the batter ...
3
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1answer
144 views

What can be used safely (e.g. basalt “hot stones”) to fill volume of shallow pan for deep frying?

I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I was thinking of things I could put in ...
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4answers
679 views

How can I get rid of as much oil from my schnitzel after deep-frying it?

My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it. I use napkins to ...
8
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2answers
243 views

standard way to make crispy sweet potato fries?

I've been looking for a way to fry (not bake) sweet potatoes, maybe like the double-fry method for russet and russet-like potatoes, to get a crispy exterior. Maybe I'm missing something but I'm ...
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2answers
104 views

Deep frying without schnitzels sticking to each other

How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
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2answers
260 views

Can I use a sieve to increase frying oil life?

I want to start deep frying at home in a pot. I read that you can reuse the oil a couple of times and that the quality and taste decreases because of the bits at the bottom, that are being burned (...
2
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1answer
4k views

Best way to Store and Rewarm Fried Chicken

I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and the chicken loses its crunchy crust. ...
4
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2answers
256 views

Why are we frying in the oil, but not in any other liquid? (besides the temperature)

Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pressure, could we fry something in that water? Or ...
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0answers
86 views

How to batter something wet?

I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and flour mixture before hand it has a better ...
3
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2answers
10k views

Corn/Potato/Rice/Flour starches in deep frying

Lately, I've been looking at a few deep fried recipes and have noticed different types of refined starches being used. As far as cornstarch goes, I've seen a sweet potato and Idaho/Russet (normal) ...
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2answers
943 views

Deep frying corn kernels starts busting/exploding in oil

I tried to prepare a recipe of crispy fried corn. I coated the corn kernels with corn starch, but the starch didn't stick to the corn kernels properly, so when I deep-fried them in hot oil they ...
2
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1answer
2k views

I have a built in deep fryer outside. Is it safe to leave oil in it

I have a commercial grade built in deep fryer that I put in my outdoor kitchen. I have been using it for awhile now and I just leave the oil in the fryer and put a stainless steel cover on it. The ...
1
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2answers
2k views

How to keep frozen French fries crispy?

There are a lot of frozen French fry recipes on Google and YouTube, but none stay crispy after defrost. I have tried many. After 2-4 month they become soft and pale. I doubt there are some chemicals ...
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2answers
2k views

what cooking oil(s) produce the crispiest and least greasy fried foods

Which cooking oils can be used for frying to produce the crispiest and least greasy foods. Do different foods require different oils? If so, what is best for battered foods, and which is best for ...
1
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1answer
126 views

Can you deep fry chicken in a 6.75qt dutch oven?

I wanna fry up some chicken and I'm wondering if my 6.75 Le Creuset will be large enough. Assuming it's half to two-thirds of the way full (3-4 QTs of oil). Does anyone have experience with this? ...
0
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1answer
147 views

Belgian Frites - French Fries [duplicate]

In Belgium fries are super popular. They taste really amazing and are very different than the common American french fry. My question is, what is the secret to replicate a Belgian style french fry. ...
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0answers
81 views

How to find/properly cook fresh Baby Squids?

So, I've had some difficulties with Squid. I think my favorite style of squid is the type you can find at a Chinese Buffet - big chunks of squid, where a slice of a tentacle can be the size of your ...
3
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1answer
134 views

How does “Infra-red” frying work?

After many delightful meals at a friends home, made by "frying a turkey in an infrared fryer" I decided to get one for myself, specifically the "Big Easy" from CharBroil. Empirically I can see that ...
1
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1answer
88 views

Turkey Fry Smoking Oil

I am trying to deep fry a turkey for the first time. I let the oil get too hot and it was smoking very heavily for several minutes (10 minutes), but I was able to get the temp down where its not ...
2
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1answer
609 views

Why is my fried chicken batter soggy underneath?

I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just ...
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3answers
258 views

Making crunchy creamy hash browns

I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy spots but are creamy. I've tried pan ...
4
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1answer
1k views

Why should I put a whole onion in the turkey fryer?

Happy Thanksgiving! I am getting ready to fry a turkey and the instructions say that I should put a whole onion in with the turkey and oil. What would be the purpose of this? Thanks!
0
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1answer
935 views

“Tempura” setting on induction cooktops

I was reading this comment while once again wondering if I should get a deep fryer for the few occasions I would use it and I stumbled across "tempura" or "deep fry" modes on some induction cooktops. ...
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2answers
387 views

Low-calorie French Fries

Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few problems with it (read below): Boil fries for ...
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2answers
120 views

Homemade Crunchy Chinese Chicken

I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of oil, about 50-50 ratio of corn starch ...
2
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2answers
1k views

Deep Frying Funnel Cakes

I bought my daughter a "commercial" small deep fryer with a basket and she has been trying to perfect her making of these; however, no matter what type of recipe she uses, the funnel cake batter falls ...
3
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1answer
161 views

What is this food?

I buy these in Morocco. In the state seen in the picture, they are hard and inedible. When you put them into hot oil, they inflate, doubling in size, and become soft and edible. We call them "chips", ...
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1answer
1k views

Is reheating partially fried fish safe?

A street side stall selling fish fries them two times for convenience.Initially they fry the fish for 70%, then keep it for 10 to 20 minutes. When a customer comes they fully fry that fish. Is this ...
0
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2answers
5k views

How to have flaky chicken breading [duplicate]

How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I also don't want to use breadcrumbs for this. Can anyone suggest ...
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2answers
1k views

How long takes store-bought fried tofu to go bad? [duplicate]

According to expiration date in the package it only takes a week. Maybe it can keep for longer?
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2answers
1k views

Triple cooked chips: Removing moisture by cooling

Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep ...
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2answers
2k views

How much oil is absorbed by deep-fried donuts during frying?

I am doing a comparison with baked to determine the amount of added fat.
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5answers
3k views

I'm pretty sure these aren't scones, but what are they?

We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea what their name would properly be. The ...
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1answer
683 views

Does frying in canola instead of shortening change the fry time?

I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of shortening up to 370F to fry them in so I ...
2
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1answer
83 views

Trying to re-create Chinese deep-fryed brown sugar-flour flowers

My wife is making these, and they break after frying. She looked around online but nobody makes something like this using oil in the batter; only her (late) father. Here’s what she did: First, make ...
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2answers
4k views

Can an old rosette “iron” that's starting to stick be reconditioned?

My Mom's chruściki (rozetki) iron is about 50 years old. The batter is sticking to it and doesn't release easily now. How can I recondition it? I picked up a new one (aluminum!) but it’s not the ...
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2answers
7k views

Pot making popping noises

I am heating up peanut oil in a cheap aluminum pot from Walmart. Every minute or so, there is a faint popping noise coming from the pot. I think this is due to uneven heating, so I am trying to heat ...
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2answers
8k views

Can you deep fry a frozen egg? Is it advisable?

I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that seems impossible to be created in ...