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

3
votes
1answer
49 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
votes
1answer
91 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 ...
2
votes
4answers
447 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 ...
0
votes
0answers
174 views

How can I remove the smell from beef tallow?

I rendered suet into beef tallow this weekend in order to use it for deep fat frying after having read alot of positive stories on it online, especially the story of old McD french fries being fried ...
7
votes
2answers
188 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 ...
1
vote
2answers
88 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
0
votes
2answers
104 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 (...
1
vote
1answer
460 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
votes
2answers
228 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 ...
1
vote
0answers
69 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
votes
2answers
1k 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) ...
1
vote
2answers
321 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
votes
1answer
610 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
vote
2answers
946 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 ...
3
votes
2answers
933 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
vote
1answer
89 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
votes
1answer
111 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. ...
1
vote
0answers
55 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
votes
1answer
124 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
vote
1answer
70 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
votes
1answer
443 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 ...
9
votes
3answers
170 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 ...
2
votes
0answers
314 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
votes
1answer
507 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. ...
5
votes
2answers
337 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 ...
-1
votes
2answers
107 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
votes
2answers
760 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 ...
4
votes
1answer
154 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", ...
0
votes
2answers
446 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
votes
2answers
2k 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 ...
1
vote
2answers
909 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?
4
votes
2answers
821 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 ...
1
vote
2answers
876 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.
10
votes
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 ...
2
votes
1answer
388 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
votes
1answer
78 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 ...
5
votes
2answers
2k 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 ...
2
votes
2answers
5k 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 ...
4
votes
2answers
6k 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 ...
0
votes
3answers
1k views

What do the numbers on my deep fryer dial mean?

I'm very new to cooking. I bought a second-hand deep fryer, without a user manual. The dial has these numbers on it: What do the numbers mean? Do they refer to wattage, or temperature (degrees C/F?)? ...
0
votes
2answers
2k views

Can I Re-use Unfiltered Frying Oil From Night Before?

I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on the stove for less than twelve hours ...
1
vote
1answer
898 views

The center is still cold when I deep fry my precooked frozen chicken

Two days ago, after I seasoned my chicken breasts I stuffed them with smoked turkey slices (not a fan of ham) and some mozzarella cheese (don't have swiss). I battered them with flour, seasoned egg, ...
5
votes
1answer
610 views

Why are my apple fritters too doughy in the center?

I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kind of crispy-bumpy outside I like. My ...
0
votes
1answer
455 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
0
votes
2answers
584 views

why does my beer batter seem to hold too much oil?

Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please. I use same measure of flour to beer and add lemon juice and ...
6
votes
3answers
3k views

How to keep pork crispy during transport to venue?

I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the ...
2
votes
1answer
18k views

Deep frying and burning eyes

I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes. I'm monitoring the temperature of ...
9
votes
3answers
5k views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
8
votes
1answer
297 views

Fried Chicken Thigh skin always ending up soggy? Why?

I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always ending up soggy. I've searched the web for ...
1
vote
2answers
767 views

Crispy sweet potato (yam) fries in a deep fryer?

I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of ...