Questions tagged [deep-frying]
Questions about cooking by submerging food in hot oil or fat.
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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 ...
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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 ...
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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?
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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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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?
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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 ...
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How can I cook a perfect deep-fried Mars bar?
I've seen on Internet the description of deep-fried Mars bar (dish originated at chip shops in Scotland), and I wonder how can I do it at home.
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What is the difference between normal oils and cooking oils?
I am not proficient in cooking but I have one question which I am not able to figure out.
I have read on internet some oils should be used for dressing, other for cooking.
But to me, they all look ...
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How to make deep fried beer?
I remember reading about the 2010 Texas State Fair "Most Creative" deep-fried food winner, who made fried beer. The news stories I've read were all published around that time (August 2010), where Mark ...
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Can I make fried chicken without a deep frier?
I've made southern style fried chick before and really enjoy it but found using all the oil to be quite expensive. Could I:
A) Pan fry it? (I know this one is a stretch but could it work if the ...
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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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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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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 ...
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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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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 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 ...
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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 ...
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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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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 ...
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What's the difference between a deep fryer and a chip pan?
As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal basket is lowered into the pan for frying of ...
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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 ...
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Tricks to preserve chips (french fries)?
Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that ...
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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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Frying a turkey while snowing
Light snow is in the forecast for Thanksgiving. I plan on deep frying the turkey.
I have deep fried turkey before. I know what to do and what not to do: I wear layers of clothing, goggles, lower/...
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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 ...
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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 ...
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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?
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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 do I safely deep fry a turkey?
I've seen all the videos of deep fried turkey fireballs. but I've also heard deep fried turkey is really great. How do I safely deep fry a turkey? What causes the explosions?
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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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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 ...
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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 ...
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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 ...
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Is it safe to deep fry two turkeys in the same oil for Thanksgiving?
Should you deep fry two turkeys in the same oil or is it better to use fresh oil for the second turkey?
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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, ...
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What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?
There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
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How do I pick artichokes for deep frying?
A few years ago I was wandering around the Jewish Quarter in Rome with my sister and spotted Carciofi alla giudia (deep fried artichokes) on a menu. Intrigued, we tried them. Every since I've been ...
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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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Frying - Oil foams
I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil...
My sunflower oil foams like crazy. I've been ...
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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 ...
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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 ...
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Making "french fries" out of Cassava/Yuca root
I'm surprised this question isn't already on here, maybe I missed it...
To start, had my first taste of yucca cooked as a sort of alternative french fry at a Bolivian restaurant, and it was delicious....
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Confirming Fried Chicken is completely cooked
I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ...
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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 ...
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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 ...
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Cause of foam in fried chicken pan?
I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called ...
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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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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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Why is my chicken all rubbery?
I'm an (very) amateur chef who's just started cooking chicken. I've tried cooking chicken by boiling and frying it.
I've managed to cook it right by boiling. The chicken is soft and tender.
But no ...
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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 ...
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