Questions tagged [deep-frying]
Questions about cooking by submerging food in hot oil or fat.
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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 ...
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How much of the oil will stay in french fries?
Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries?
I guess that it depends on things like dimension of the french fries, frying ...
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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 ...
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why does oil temperature rise when I put food in the pan
I tried deep frying in oil using a thermometer for the first time today, my usual method is to test temp with a small amount of food.
I was using a wok filled 1/2 full with vegetable oil. I heated ...
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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 ...
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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 ...
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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 "...
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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 ...
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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 ...
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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 ...
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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, ...
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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 ...
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How to keep battered (tempura) goods from sticking to the deep frying pan?
I really like deep frying shrimp and veggies in tempura batter, but every time I put these goods in the deep frying pan they stick to the net that is in there to make the goods easy to put in and take ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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Should french fries be fried two times?
Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 180-190°C.
Reference: http://en.wikibooks....
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Beer batter fish, keeping the breading from peeling right off while eating?
A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...
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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 ...
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Egg replacement for fried chicken
I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a hypo-...
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Baking batter-covered chicken instead of frying?
Yesterday I made Sweet Chicken according to this recipe: ding!
It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
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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 ...
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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&...
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Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?
Last night I tried deep frying stuff for the first time.
As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared of it catching on fire). It was probably ...
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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 ...
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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) ...
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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 ...
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Turkey frying oil temperature issues
Thanksgiving and Christmas of last year I tried my hand at frying a turkey.
Everything was fine but I could never seem to get the peanut oil up to 350℉ (175℃).
I followed Alton Brown's Recipe but ...
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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 ...
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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 ...
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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 ...
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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 ...
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How do I get my spring rolls crispy?
I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed.
I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat ...
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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 ...
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Some batter falls off during deep fry
I have been trying to replicate a bloomin' onion, but it seems that I can never keep the batter on the onion during the frying process. It doesn't completely fall off, but it is definitely not the ...
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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 ...
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fluffiness of medu vada without baking soda
How do we keep the medu vada batter fluffy without adding baking soda?
I would like to use it less, hence trying to find a substitute for the ingredient, or better if the technique for cooking medu ...
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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, ...
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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 ...
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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 :...
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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 ...
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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 ...
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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 ...
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What causes gnocchi to pop violently when fried?
I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some ...
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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'...
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Easiest way to strain fry oil?
What is the easiest way to strain fry oil?
I strain fry oil so it can be reused.
I've been using cheesecloth put inside a funnel.
It works but it's a bit messy and a hassle. Is there a better ...
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How can I make Chinese chicken fingers like in the northeast USA?
Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken.
Google ...
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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/
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