Questions tagged [deep-frying]

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

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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?
1 vote
1 answer
72 views

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 ...
7 votes
2 answers
9k views

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 ...
2 votes
3 answers
3k 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 ...
1 vote
3 answers
5k views

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 ...
14 votes
2 answers
6k views

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 ...
1 vote
2 answers
4k views

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 ...
1 vote
2 answers
244 views

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 "...
1 vote
2 answers
161 views

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 ...
3 votes
2 answers
715 views

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 ...
1 vote
4 answers
12k 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 ...
0 votes
0 answers
78 views

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, ...
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 ...
2 votes
1 answer
47k 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 ...
1 vote
2 answers
371 views

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 ...
5 votes
2 answers
4k views

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 ...
4 votes
1 answer
2k views

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 ...
14 votes
2 answers
3k views

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 ...
0 votes
1 answer
129 views

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 ...
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....
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 ...
0 votes
4 answers
921 views

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 ...
5 votes
5 answers
49k views

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-...
3 votes
2 answers
31k views

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 ...
3 votes
2 answers
393 views

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 ...
3 votes
1 answer
187 views

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&...
8 votes
2 answers
36k views

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 ...
1 vote
0 answers
518 views

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 ...
15 votes
1 answer
7k views

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) ...
2 votes
0 answers
552 views

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 ...
3 votes
5 answers
82k views

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 ...
9 votes
1 answer
782 views

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 ...
3 votes
1 answer
2k views

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 ...
1 vote
1 answer
385 views

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 ...
1 vote
1 answer
213 views

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 ...
11 votes
5 answers
33k views

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 ...
1 vote
1 answer
482 views

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 ...
5 votes
5 answers
28k views

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 ...
5 votes
2 answers
529 views

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 ...
1 vote
4 answers
17k views

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 ...
2 votes
2 answers
260 views

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, ...
6 votes
2 answers
14k 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 ...
1 vote
1 answer
343 views

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 :...
2 votes
0 answers
54 views

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 ...
13 votes
2 answers
3k views

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 ...
0 votes
0 answers
1k views

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 ...
4 votes
2 answers
3k views

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 ...
3 votes
1 answer
2k views

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'...
10 votes
11 answers
100k views

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 ...
7 votes
12 answers
60k 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 ...

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