Questions tagged [deep-frying]

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

Filter by
Sorted by
Tagged with
2
votes
1answer
97 views

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/
1
vote
1answer
144 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'...
1
vote
0answers
116 views

How do I make Chicken 65 crunchy?

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 ...
2
votes
1answer
92 views

Deep fryer oil guidelines

Where can I find food safety guidelines on how to handle reusing deep fryer oil several times for a variety of different foods. I imagine that oil used only for vegetables can be reused for longer (...
0
votes
0answers
13 views

Is there an effective way to remove or neutralize the smell of fried food? [duplicate]

Meal prep tonight included lots of deep frying (canola oil). Hours later the smell persists very strongly. We have the AC on, but aside from that are looking for a way to neutralize the "fried ...
6
votes
1answer
148 views

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 ...
1
vote
2answers
232 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
1answer
77 views

Can I use German flour Type 405 for a recipe that needs self-rising flour?

I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour". Germany's Flour Type 405 is equivalent to pastry flour. Pastry ...
3
votes
3answers
286 views

Why are my commercial fries going soggy almost immediately?

I really like the french fries from a nearby takeaway shop, so I asked if I could buy a bag of commercial fries (par-cooked then flash frozen) from him, which he agreed to. However, my chips turn out ...
4
votes
2answers
2k views

Deep frying with tallow in a stainless steel pot

I do not have access to a cast iron pot, only a thin, lightweight stainless steel pot. Will I be able to deep fry potato slices in beef tallow in it? I am afraid the heat distribution will be ...
1
vote
1answer
63 views

Using a deep fryer for fish

Does using a deep fryer for fish effect 1: the taste of other things fried in the oil. 2: how frequently the oil needs to be replaced or stored between uses. In short do I need separate oil for ...
1
vote
1answer
140 views

Attempted deep frying smoke fiasco

I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even after I brought the Dutch oven I was ...
12
votes
2answers
4k views

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 ...
2
votes
2answers
130 views

USDA Oil Regulation

I know this might not be a question to ask on here but was hoping maybe someone might be in the deep frying industry and could help since I've been on hold for over 1 hour and nothing yet. Does ...
2
votes
1answer
92 views

How to prevent the breading residue sticking in chicken fry?

Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3 batch of chicken i.e 12-15 pieces turned ...
1
vote
2answers
555 views

Does adding flour before egg coating and breadcrumbs help sticking?

When deep frying chicken, assuming: flour and seasonings egg and milk mix breadcrumbs does the first layer of flour help the egg to stick better? Why not just add seasonings to the breadcrumbs and ...
2
votes
1answer
102 views

Does oil oxidation create trans fats?

I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control ...
27
votes
5answers
14k 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?
2
votes
1answer
109 views

Method for caramelizing Goat Cheese Balls without Breading?

I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. The outside of the balls were sweet....
2
votes
0answers
118 views

Can I safely mix beef tallow and canola oil in a tabletop fryer with a submersible element?

I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe. I know that they would traditionally be double fried in beef-tallow, but I have a ...
12
votes
1answer
2k views

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 ...
1
vote
1answer
297 views

Is there such thing as a chimichilada?

So a burrito is made with a flour tortilla; it is wet if you put sauce on it. An enchilada is basically just a wet burrito, but made with a corn tortilla. A chimichanga is a deep fried burrito. ...
2
votes
0answers
101 views

What's common to pie crusts and deep fried battered foods? [closed]

A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. What do pie crusts and deep fried battered foods (eg onion ...
2
votes
3answers
1k views

What caused my electric deep fryer to overcook violently?

Last week, I was preparing dinner for my family. I didn't have much time, so I bought some frozen potato-balls to deep fry. Everything went well, I fried 2 or 3 batches without any problems, and also ...
1
vote
1answer
362 views

Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart ...
0
votes
1answer
335 views

How to wash fresh fish properly to reduce its smell?

I want to know how can we reduce the smell of fresh fish(may be caught 5-6 hour before). It smells really bad and after deep fry its remain in it. Some people use wheat flour mixed with white vinegar ...
4
votes
1answer
131 views

How to make a batter that is hard and hold up to sauce

I am trying to recreate Beijing Beef like they have at Panda Express. Most copycat recipes are recommending a batter made from some combination of cornstarch and flour. I am finding that the batter ...
3
votes
1answer
242 views

What can be used safely (e.g. basalt “hot stones”) to fill volume of shallow pan for deep frying?

I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I was thinking of things I could put in ...
2
votes
4answers
1k views

How can I get rid of as much oil from my schnitzel after deep-frying it?

My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it. I use napkins to ...
8
votes
2answers
361 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 ...
1
vote
2answers
144 views

Deep frying without schnitzels sticking to each other

How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
0
votes
2answers
707 views

Can I use a sieve to increase frying oil life?

I want to start deep frying at home in a pot. I read that you can reuse the oil a couple of times and that the quality and taste decreases because of the bits at the bottom, that are being burned (...
2
votes
1answer
8k views

Best way to Store and Rewarm Fried Chicken

I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and the chicken loses its crunchy crust. ...
4
votes
2answers
369 views

Why are we frying in the oil, but not in any other liquid? (besides the temperature)

Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pressure, could we fry something in that water? Or ...
1
vote
0answers
104 views

How to batter something wet?

I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and flour mixture before hand it has a better ...
3
votes
2answers
26k views

Corn/Potato/Rice/Flour starches in deep frying

Lately, I've been looking at a few deep fried recipes and have noticed different types of refined starches being used. As far as cornstarch goes, I've seen a sweet potato and Idaho/Russet (normal) ...
1
vote
2answers
2k views

Deep frying corn kernels starts busting/exploding in oil

I tried to prepare a recipe of crispy fried corn. I coated the corn kernels with corn starch, but the starch didn't stick to the corn kernels properly, so when I deep-fried them in hot oil they ...
2
votes
1answer
4k views

I have a built in deep fryer outside. Is it safe to leave oil in it

I have a commercial grade built in deep fryer that I put in my outdoor kitchen. I have been using it for awhile now and I just leave the oil in the fryer and put a stainless steel cover on it. The ...
1
vote
2answers
3k views

How to keep frozen French fries crispy?

There are a lot of frozen French fry recipes on Google and YouTube, but none stay crispy after defrost. I have tried many. After 2-4 month they become soft and pale. I doubt there are some chemicals ...
4
votes
2answers
2k views

what cooking oil(s) produce the crispiest and least greasy fried foods

Which cooking oils can be used for frying to produce the crispiest and least greasy foods. Do different foods require different oils? If so, what is best for battered foods, and which is best for ...
1
vote
1answer
141 views

Can you deep fry chicken in a 6.75qt dutch oven?

I wanna fry up some chicken and I'm wondering if my 6.75 Le Creuset will be large enough. Assuming it's half to two-thirds of the way full (3-4 QTs of oil). Does anyone have experience with this? ...
0
votes
1answer
164 views

Belgian Frites - French Fries [duplicate]

In Belgium fries are super popular. They taste really amazing and are very different than the common American french fry. My question is, what is the secret to replicate a Belgian style french fry. ...
1
vote
0answers
97 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 ...
3
votes
1answer
146 views

How does “Infra-red” frying work?

After many delightful meals at a friends home, made by "frying a turkey in an infrared fryer" I decided to get one for myself, specifically the "Big Easy" from CharBroil. Empirically I can see that ...
1
vote
1answer
95 views

Turkey Fry Smoking Oil

I am trying to deep fry a turkey for the first time. I let the oil get too hot and it was smoking very heavily for several minutes (10 minutes), but I was able to get the temp down where its not ...
2
votes
1answer
778 views

Why is my fried chicken batter soggy underneath?

I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just ...
9
votes
3answers
333 views

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 ...
4
votes
2answers
2k views

Why should I put a whole onion in the turkey fryer?

Happy Thanksgiving! I am getting ready to fry a turkey and the instructions say that I should put a whole onion in with the turkey and oil. What would be the purpose of this? Thanks!
0
votes
1answer
1k views

“Tempura” setting on induction cooktops

I was reading this comment while once again wondering if I should get a deep fryer for the few occasions I would use it and I stumbled across "tempura" or "deep fry" modes on some induction cooktops. ...
5
votes
2answers
453 views

Low-calorie French Fries

Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few problems with it (read below): Boil fries for ...