Questions tagged [deep-frying]
Questions about cooking by submerging food in hot oil or fat.
27
questions
51
votes
12
answers
163k
views
Frying Oil Reuse
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying?
Is it safe and acceptable under some circumstances to ...
- 695
29
votes
8
answers
310k
views
How to keep my (deep frying) oil usable as long as possible?
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not ...
- 3,694
27
votes
4
answers
11k
views
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....
20
votes
5
answers
24k
views
What varieties of potato would be good for chips / french fries?
What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?
- 5,518
15
votes
3
answers
3k
views
Maillard in a Pressure Cooker
I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to ...
- 1,471
18
votes
11
answers
60k
views
How to imitate commercial fried chicken?
I'm trying to develop my own "secret" fried chicken recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment:
Chicken was ...
- 1,259
10
votes
7
answers
68k
views
Best way to hold deep-fried foods?
If I'm deep-frying foods and want to hold batches of them so I can serve a large amount all at once, or even prepare a couple hours ahead, what's the best way to hold them until ready to serve?
...
- 61.4k
14
votes
3
answers
18k
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 ...
- 401
7
votes
9
answers
37k
views
How to make crispy French fries?
Yesterday I tried making French fries, but they were not crispy.
I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispier.
Is that true?
Or is there any way ...
- 220
2
votes
1
answer
1k
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 ...
- 121
1
vote
2
answers
1k
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 ...
- 111
28
votes
5
answers
24k
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?
- 437
15
votes
6
answers
62k
views
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 ...
- 1,093
13
votes
6
answers
32k
views
How can I create a scotch egg with a runny yolk?
I ate a scotch egg at thebreslin.com in New York City.
The dish was clearly cooked fresh and the yolk of the egg was still runny when I cut into it. It was pretty amazing.
My question - how can I ...
- 231
12
votes
8
answers
39k
views
How do I eliminate a lingering smell of fried food?
Some great friends of ours cooked us an amazing meal in our home three nights ago. The meal included gourmet french fries cooked in a home use deep fryer. While the fries were outstanding the ...
- 2,598
10
votes
11
answers
164k
views
Which type of oil/fat should I use for deep frying?
I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I've never used before, I guess it may be ...
- 1,072
9
votes
5
answers
90k
views
How to make crispy/dry potato chips/crisps?
I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
9
votes
6
answers
37k
views
Why double fry French fries after blanching instead of just blanching and frying?
I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes are ...
- 13.2k
9
votes
6
answers
22k
views
Does the Philips Air-fryer work as well as a standard deep-fryer?
I've seen commercial ads about the Philips Air-fryer:
I'd like to hear answers from someone who actually tried it..
Does the outcome taste the same as if it was fried in a normal deep fryer?
Does ...
- 457
8
votes
2
answers
990
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 ...
- 613
8
votes
3
answers
15k
views
How to cool 8 liters of cooking oil quickly for transport and disposal
I am running a small market stall where I have a Winco EFS-16 Fryer which holds 8L of oil.
Since I have to be out of the park about 1 hour after we turn off the equipment, what is the fastest and ...
- 273
7
votes
12
answers
58k
views
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 ...
- 341
5
votes
1
answer
59k
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 ...
- 153
3
votes
1
answer
2k
views
Marinating in yogurt
I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the ...
3
votes
1
answer
4k
views
Why breadcrumb is necessary for deep-frying?
As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey ...
- 847
2
votes
1
answer
46k
views
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 ...
- 729
1
vote
0
answers
174
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 ...
- 157