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Questions tagged [deep-frying]

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

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Super-heated steamer vs. air fryer for replacing deep frying

I am considering a replacement for deep frying. I have deep fried small fish into crispy protein sticks and chicken in a typical pot. I heard a tip that professional deep fryers do not heat the bottom ...
Imsa's user avatar
  • 11
2 votes
1 answer
93 views

How to avoid oil droplets getting on wall when frying? [duplicate]

When I deep fry potatoes, oil droplets get on the wall. I think moisture is evaporating with oil fused with it and it isn't from splatter. How do I avoid this? I tried covering the top with a saucepan,...
blahahaaahahaa's user avatar
4 votes
0 answers
114 views

Donut oil absorption standards

What are the factors that affect the oil absorption during donut frying? We are frying donuts daily and using too much shortening, so we need advice for reducing it. Are there general factors we ...
Yasser Saad's user avatar
8 votes
1 answer
226 views

Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?

I make falafels the traditional way, grind up soaked but uncooked chickpeas/fava, add minced onion, garlic, etc. and then form and fry. All the recipes I've found for crispy fried chickpeas start with ...
user13716's user avatar
  • 351
1 vote
1 answer
87 views

Yeastless Rusk in breading for deep frying

I recently bought a load of yeastless rusk for sausagemaking purposes (if you're unsure what yeastless rusk is, I purchased it here, where you can see a photo and brief description). It came in a much ...
Tristan's user avatar
  • 585
14 votes
2 answers
9k views

Why can't you use lard or dripping in an electric deep fat fryer?

According to J. Kenji López-Alt, the more saturated a fat, the harder it is and the crispier the results. I agree with that conclusion. Despite this fact, every electric fryer I have owned has ...
Greybeard's user avatar
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1 vote
2 answers
302 views

What is the secret to to Vietnamese spring roll skins?

I'm Dutch and in here we call spring rolls "loempia's". Probably due to our history with Indonesia. They look like this 99% of the time. Recently I went to France and they call them "...
Thomas's user avatar
  • 221
1 vote
2 answers
207 views

Falafel sticks to bottom of pot when frying

I have store-bought falafel mix. I make the falafel by deep-frying it; unlike others, I have no problem with the balls falling apart. However, after I put the falafel in the oil, it sticks to the ...
pigrammer's user avatar
  • 111
3 votes
2 answers
1k views

How to get large flakes in fried chicken?

I am trying to get large, flat flakes in my fried chicken. There are already a couple of stack exchange posts about flaky chicken (here and here), but the flaky coating in these posts is too dense for ...
Java Weenis's user avatar
0 votes
0 answers
80 views

Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]

This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
a_sid's user avatar
  • 121
2 votes
1 answer
2k views

Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil?

Two restaurants I know fry battered fish and breaded chicken in the same oil. I asked one of them how they prevent cross-contamination in that case and I received the following reply: Our fish is ...
a_sid's user avatar
  • 121
1 vote
2 answers
546 views

Why do commercial pressure fryers typically operate at 12 PSI?

I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI. According to Henny Penny’s ...
Luminous's user avatar
5 votes
2 answers
4k views

Why not fry a turkey on a portable induction stove?

All the information on the internet I can find about frying a turkey outdoors involves a propane burner. Wouldn't a portable induction stove be safer, because there is no flame? I recognize that I ...
Richard Venable's user avatar
4 votes
1 answer
3k views

What is the purpose of adding egg when flouring and deep frying chicken?

Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The ...
Greybeard's user avatar
  • 6,130
14 votes
2 answers
3k views

Can you can items using a deep frier instead of a pressure canner?

In this question about canning safety, the answer states that the only safe way to can low-acid foods is by using a pressure canner, since only they will be able to reach the temperatures required to ...
nick012000's user avatar
  • 1,042
0 votes
1 answer
131 views

What specific vegetables, variables, or other things can I add to food to make it less greasy

My mother is bringing home Kevins Seafood. If u don't know what it is know that its fried fish thats very, very greasy. I was thinking about making some potato salad to go with the fish. I could even ...
Andrew's user avatar
  • 3
0 votes
4 answers
1k views

Avoiding smells while deep frying

I'm going to try adding some chicken katsu to my usual curry, which will involve deep-frying some breaded chicken breast cutlets for 3 minutes each. I saw this question about removing odours after the ...
miken32's user avatar
  • 602
3 votes
1 answer
245 views

Best Practices for Cooking Rueditas?

Rueditas, or "little wheels" in Spanish, are a crunchy snack commonly available from street vendors and Mexican markets in California. In some cases they may be called "chicharrones&...
Aldus Bumblebore's user avatar
3 votes
2 answers
434 views

Why do falafels crack open when frying?

I've used the same recipe for years: soaked ground fava with enough chickpea flour to bind, sesame seeds, salt spice, baking soda. Using thawed frozen portions of the mix, sometimes I get little ...
Pat Sommer's user avatar
  • 5,492
1 vote
0 answers
584 views

Which flour or batter mixture gives the longest lasting, crispiest coating?

Given the choice between the following coatings and batters, which will give the crispiest, longest lasting crispy coating on deep-fried chicken breast pieces? The chicken will be fried once in an ...
Greybeard's user avatar
  • 6,130
15 votes
1 answer
8k views

Why does my deep fryer say not to use peanut oil?

I got a Tefal deep fryer for Christmas (yay!) which has an automatic filtering system so you can re-use oil multiple times. When reading through the manual it says 'Do not use groundnut (i.e. peanut) ...
GdD's user avatar
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2 votes
0 answers
631 views

troubleshooting katsu(Japanese schnitzel) breading falling off

I tried to make pork/beef katsu. My recipe is pork loin/shoulder/steak pat dry season & hammer dredge into flour dip into egg + cream/milk mixture dredge into panko let it rest in fridge to ...
Fermat's Little Student's user avatar
3 votes
1 answer
2k views

When ingredients float to the top when deep fried is this an accurate indication they are cooked?

When deep frying sausages, chips, small pieces of coated chicken breast etc, a good rule of thumb seems to be when they are nicely browned and float to the top of the oil, that they are totally cooked ...
Greybeard's user avatar
  • 6,130
1 vote
1 answer
287 views

Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day. The ...
Zubo's user avatar
  • 205
9 votes
1 answer
924 views

Can falafel be made using previously frozen chickpeas?

Many falafel recipes caution against using canned chickpeas. For example, this recipe has this to say about using canned chickpeas for falafel: No canned chickpeas (very important!) If you're after ...
Will Da Silva's user avatar
1 vote
1 answer
525 views

Cooking French fries with strainer from IKEA's Idealisk

I want to make French fries, but I don't have a proper deep fryer, but just a dutch oven and a strainer from IKEA, Idealisk. Is it OK to leave the potatoes in the strainer and submerge them in the hot ...
Joseph K.'s user avatar
  • 113
5 votes
3 answers
737 views

Cooking vs Soaking Lentils for Falafel

So most traditional falafel recipes call for "soaked chickpeas", and particularly warn against using the canned version. I've been experimenting with making falafel out of lentils (mostly ...
levitopher's user avatar
2 votes
2 answers
335 views

How can I make sweet potato fries soggy?

I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like. I decided that I'm going to try and make them myself, however, ...
LondonGuy's user avatar
  • 121
2 votes
0 answers
55 views

how to make sweet potato fries crunchy? [duplicate]

I wanted to make sweet potato fries but it was very disappointing and not crunchy at all. I put the first batch in a medium-heat oil and left them for a while, they got out all soggy. I turned up the ...
Sarah BDnO's user avatar
1 vote
1 answer
414 views

How to make low carb crispy fried cauliflower?

Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe :...
happybuddha's user avatar
13 votes
2 answers
3k views

How can I hold a battered Mars bar in a deep fryer without leaving any chocolate exposed?

I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I ...
Chris A's user avatar
  • 465
0 votes
0 answers
1k views

Deep frying a half turkey

I’ve successfully deep fried my Thanksgiving turkey for the last several years using a 30 qt pot and a poultry rack. This year, due to COVID, it’ll just be my household so we’ll need a lot less ...
Tdayturkey's user avatar
2 votes
1 answer
158 views

What’s the science behind thenkuzhal (its a crispy snack, crispy hollow tubes)?

How/why does the hollow form inside this crispy snack? It is made from rice flour dough. For more details please check https://kalaskalai.wordpress.com/2015/12/20/thaenkuzhal-murukku/
Humhaw's user avatar
  • 21
3 votes
1 answer
2k views

Deep frying vs air frying temperature equivalence

TL/DR. Is there a general rule that can be applied for converting from deep frying recipes temperatures to air frying? If so, what's the rule? When converting recipes from deep frying to air frying, I'...
carlossierra's user avatar
1 vote
1 answer
495 views

How do I make Chicken 65 crunchy? [duplicate]

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it ...
S. Coughing's user avatar
2 votes
1 answer
140 views

Deep fryer oil guidelines

Where can I find food safety guidelines on how to handle reusing deep fryer oil several times for a variety of different foods. I imagine that oil used only for vegetables can be reused for longer (...
mroll's user avatar
  • 2,107
7 votes
1 answer
705 views

Does saturated fat result in crispier fried food?

I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this? I found this page stating saturated ...
LSchoon's user avatar
  • 4,884
1 vote
2 answers
5k views

How to maintain oil temperature when deep frying at home?

I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oil. The problem is, the oil temperature ...
Pherdindy's user avatar
  • 283
1 vote
1 answer
4k views

Can I use German flour Type 405 for a recipe that needs self-rising flour?

I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour". Germany's Flour Type 405 is equivalent to pastry flour. Pastry ...
skytreader's user avatar
3 votes
3 answers
1k views

Why are my commercial fries going soggy almost immediately?

I really like the french fries from a nearby takeaway shop, so I asked if I could buy a bag of commercial fries (par-cooked then flash frozen) from him, which he agreed to. However, my chips turn out ...
tgun926's user avatar
  • 131
4 votes
2 answers
2k views

Deep frying with tallow in a stainless steel pot

I do not have access to a cast iron pot, only a thin, lightweight stainless steel pot. Will I be able to deep fry potato slices in beef tallow in it? I am afraid the heat distribution will be ...
caesar's user avatar
  • 427
1 vote
1 answer
333 views

Using a deep fryer for fish

Does using a deep fryer for fish effect 1: the taste of other things fried in the oil. 2: how frequently the oil needs to be replaced or stored between uses. In short do I need separate oil for ...
mroll's user avatar
  • 2,107
1 vote
1 answer
396 views

Attempted deep frying smoke fiasco

I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even after I brought the Dutch oven I was ...
Charles Dake's user avatar
12 votes
2 answers
4k views

On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?

So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me think will it helps with getting “ayam ...
Pandastew's user avatar
  • 443
2 votes
2 answers
199 views

USDA Oil Regulation

I know this might not be a question to ask on here but was hoping maybe someone might be in the deep frying industry and could help since I've been on hold for over 1 hour and nothing yet. Does ...
Ilias Anastasiadis's user avatar
2 votes
1 answer
918 views

How to prevent the breading residue sticking in chicken fry?

Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3 batch of chicken i.e 12-15 pieces turned ...
Aneal's user avatar
  • 23
1 vote
2 answers
2k 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 ...
Tom's user avatar
  • 1,564
2 votes
1 answer
632 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 ...
user1721135's user avatar
  • 1,479
27 votes
5 answers
25k 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?
caesar's user avatar
  • 427
2 votes
1 answer
527 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....
noumenal's user avatar
  • 265

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