Questions tagged [frying]
A direct-heat cooking method using oil, butter, or other fat.
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Fried chicken variation
Suppose I am making KFC-style chicken at home.
What would be the problem if I
marinade the chicken with spices
get the pieces boiled before coating
use liquid batter rather than dry powder for ...
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Sputtering Avocado Oil at High Temps
I recently purchased avocado oil from Costco, specifically Marianne's Harvest Brands Avocado Oil. I've tried frying/sauteing with it a couple of times, and so far, every time I've heated it up, it ...
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How long can you marinade chicken, keeping it in the fridge?
There is a famous fried chicken recipe of Google chef Charlie Ayers . This recipe calls for marinating chicken in the fridge for 5 days. However Nestle, and USDA say that marinated chicken should not ...
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Browning food too large for a frying pan
Does anyone have any tips to browning large quantities of food that will take too long to do in batches in a frying pan? For example meatballs, which I will brown before putting in the oven with a ...
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Medium-rare steak safety? Temperature and "standing"? [duplicate]
So we're cooking fried medium rare steak, which turns out very nice and juicy and tasty. But I want to be sure about the safety.
The steak thermometer reaches 65 Celsius, which would be 149 Fahrenheit....
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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 ...
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Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?
Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. When I ...
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Should I cook mushrooms on low or high heat in order to get the most flavour?
According to On Food and Cooking, mushrooms are about 80-90% water.
It makes sense, then, that when frying the mushrooms I should aim to remove as much of that water as possible. That way, I could ...
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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&...
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How do you choose whether to roast or fry a vegetable?
What are the differences in flavor and texture when using the different techniques? Do some vegetables call for one technique rather than the other? Assume you oil the container you roast in.
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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 ...
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Can I fry food with solely essential lemon oil?
Is it safe to consume lemon oil in the quantities that would be found in fried food? Could I fry corn tortillas, for instance? Would it fry?
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How do I (better) fry fresh baby squid
I'm trying to make a baby squid fregola better. It's working well apart from one thing: I'd like the baby squid to have more of a maillard reaction and perhaps be a bit crispy. What I currently do is:
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I'm trying to cook potato pancakes from boxed mix; what am I doing wrong?
This is standard store-bought potato pancake mix, from the Jewish aisle. The instructions are simple enough:
beat one egg in medium bowl
add 1 cup cold water
stir in the mix and let stand 5-10 ...
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Dosa on clad stainless steel pan
Has anyone had success at making dosa on a clad stainless steel pan?
I mimicked the method for frying eggs on clad stainless steel (medium heat, when drops of water dance, add fat, spread room-...
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What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?
When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...
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How to remove that raw chicken taste while cooking chicken?
While frying chicken, with a basic marinate of eggs, salt, pepper and ginger-garlic paste overnight, I get a sort of raw taste of chicken, but when I eat the same fried chicken at the restaurant - ...
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What is the best way to reduce the genesis of oil vapors and aerosols when frying?
I would like to clarify I am not asking about oil splatter nor am I asking about air filtration tools.
What is the best way to reduce the generation of frying aerosols and vapors that can condense on ...
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How can I make my french fries crispy? [duplicate]
Some restaurants have larger fries that are super crispy. The outside layer is hard and thick.
image: https://qualitygreens.com/recipes/recipe/160/Thick_Cut_Fries/
I wanted to reproduce this for ...
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What type of skillet is most suitable for vegetable frying/sautéeing?
I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure which material would be most recommended ...
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What is the best practice to making good fried rice without sticking to the pan?
I just made fried rice earlier in a stainless steel frying pan to test the extent as to how much it will stick. I coated the pan with oil and initially placed garlic, then once the garlic was brown ...
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(How) Have I ruined my titanium pan?
I have a Zwilling Forte titanium pan with a five-layer T-Ix non-stick coating (which I understand is just the name of the titanium Layers). According to description it's supposed to be super durable (...
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Season fried rice with soy and teryiaki sauce the first time you cook it?
I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce.
I'm wondering how would it be different if I put ...
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How to decrease sticking during frying without adding fats
Are there ways to introduce anti-sticking food additives for frying batter like substances and very high protein solutions without introducing excess fats into the recipe? With some of my experiments ...
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How much oil is necessary to fry/cook eggs?
Say I want to cook sunny-side up or scrambled eggs, I would ask help from my family, but I wanna try it on my own.
I have a non-stick pan which as of now kinda sticks and it's what we usually use when ...
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Why should entrecôte meat apparently be cut into slices before served?
Recently, I went crazy and bought an entrecôte -- a very premium cut of beef to me. Over $11 USD for one. It was heavenly. I nearly cried when it was all gone from the plate.
The instructions said to ...
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Scientific results on which oils to use for pan-frying
I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). Since there seems to be no agreement and ...
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How does adding one ingredient to a dish prevent another from burning?
I hear this in cooking videos all the time. Make sure to add ingredient X to prevent ingredient Y from burning.
This could probably be applied broadly and the answer would be different depending on ...
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I'm having trouble making grilled cheese, what am I doing wrong?
When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles.
However, when I put the bread on, it just soaks in the liquid butter ...
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What is the point of mustard-frying burger patties?
I mean the type where mustard is placed on the hot griddle, and the patty is placed or smashed on top.
Mustard is actually mostly water (with some vinegar and mustard powder mixed in). The water ...
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Is this chicken fully cooked or raw? [duplicate]
I can never tell whether this color means the chicken needs another 30 seconds or a minute to finish or if it's properly cooked. I don't want to over-fry the chicken so that it doesn't end up dry.
Is ...
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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, ...
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Name of dish - eggs + flour + bread crumbs (+ baking powder)
When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense.
Today I tried to make it from scratch and add ...
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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 ...
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Why add vodka to batter for frying fish?
At 4:46 in this video, Heston Blumenthal adds vodka to the batter for fried fish. This article in Robb Report also describes the process:
The star chef begins his experiment in an elevated way. He’s ...
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How to avoid onion sweetening when sautéing?
As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan.
So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
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Gluten-free replacement for all-purpose flour in fried fish batter?
Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour.
exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti
I'...
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When trying to fry onions, the edges burn instead of the onions frying up
When I fry onions, the edges burn and the onion never crisps up when I am using my fry pan.
Looks similar to this:
What am I doing wrong? New cook here. Thanks!!
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What is acceptable tolerance for heat distribution in frying pan
I have purchased a crepe pan but I think my question applies to any frying pan.
In my case I'm on halogen as a heat source but I don't believe that it matters too much.
I think the goal is for pans to ...
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Why should pine seeds/nuts be pan-toasted without oil?
Most recipes with pan-toasted pine seeds say they need to toasted DRY, WITHOUT oil.
Why?
It does not make sense to me. Toasting them DRY gives them a spotty appearance. Dark toasted spots where the ...
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Details of pre-cooking chicken before shallow-frying?
Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chicken before shallow frying it.
Recipes ...
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I cannot understand how to properly fry seafood
I don't understand how to properly fry something.
I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait until it gets hot and add something (...
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Can putting frozen food in a hot ceramic pan cause a thermal shock?
Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
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Pre-cook liver before frying?
If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand because the tempura frying is not ...
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Chinese chicken balls - should the chicken be precooked?
There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating ...
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Do restaurants always cook chicken to 165F throughout when frying on cast iron? [closed]
I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165.
However. When trying this on a cast iron pan it gets way too ...
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Stir Frying Chicken, Correct Amount for 1 Pan
Goal
Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on.
Background
The grocery store likes to sell packs of chicken breast that have about 2 pounds of chicken, ...
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Reusing butter used as a frying agent
I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the flavours of whatever is being cooked.
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Bone-in fried chicken pieces not cooking through
I always fry a whole fried chicken in 12 pieces (bones removed from breast, tenderloins separated and remaining breasts cut in half) and haven't had any problem with the white meat cooking evenly.
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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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