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Questions tagged [deep-frying]

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

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52 votes
12 answers

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 ...
beetlefeet's user avatar
29 votes
8 answers

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 ...
Tobias Op Den Brouw's user avatar
27 votes
4 answers

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....
Martin Schlagnitweit's user avatar
20 votes
5 answers

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?
lomaxx's user avatar
  • 5,518
15 votes
3 answers

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 ...
timmyp's user avatar
  • 1,471
18 votes
11 answers

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 ...
CookingNewbie's user avatar
10 votes
7 answers

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? ...
FuzzyChef's user avatar
  • 65.3k
14 votes
3 answers

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 ...
Ken Graham's user avatar
7 votes
9 answers

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 ...
Tahmina's user avatar
  • 220
2 votes
1 answer

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

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 ...
ngDeveloper's user avatar
27 votes
5 answers

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
15 votes
6 answers

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 I fried in vegetable oil at 350. Everything came out OK, but the ...
shsteimer's user avatar
  • 1,103
13 votes
6 answers

How can I create a scotch egg with a runny yolk?

I ate a scotch egg at 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 ...
Jon White's user avatar
  • 231
12 votes
8 answers

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 ...
ahsteele's user avatar
  • 2,608
10 votes
11 answers

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 ...
takrl's user avatar
  • 1,092
9 votes
5 answers

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, ...
Dominykas Mostauskis's user avatar
9 votes
6 answers

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 ...
justkt's user avatar
  • 13.3k
9 votes
6 answers

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 ...
evilReiko's user avatar
  • 467
8 votes
3 answers

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 ...
jc303's user avatar
  • 273
8 votes
2 answers

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 ...
arturomp's user avatar
  • 673
7 votes
12 answers

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 ...
Dave Ceddia's user avatar
5 votes
3 answers

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
5 votes
1 answer

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 ...
jdphenix's user avatar
  • 153
3 votes
1 answer

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 ...
Zoltán Schmidt's user avatar
3 votes
1 answer

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 ...
wootscootinboogie's user avatar
2 votes
1 answer

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 ...
Erik's user avatar
  • 729
0 votes
2 answers

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 ...
binsnoel's user avatar
  • 369