Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

A direct-heat cooking method using oil, butter, or other fat.

1
vote
1answer
63 views

name of the process of heating butter to give it the special aroma

One of common toppings for fruit pierogi and several other dishes, usually sweet, is butter that has been melted and heated on a skillet/saucepan until it got a somewhat deeper golden color, and a ...
9
votes
1answer
362 views

Is cooking with an air fryer similar, nutritionally, to baking?

Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is ...
1
vote
0answers
48 views

Why are my beignets hollow?

Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As ...
0
votes
1answer
77 views

Why does my De Buyer pan cause food to burn?

My De Buyer Mineral B Element iron fry pan burns everything I cook, even though I’ve been using low to medium heat with non-stick foods (mostly potatoes) and canola oil. The pan has been seasoned with ...
7
votes
2answers
156 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 ...
4
votes
2answers
225 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 ...
0
votes
0answers
32 views

Is there any healthy and clean trick to stop oil splatter? [duplicate]

I gave mixing the oil with salt a bash, but the pan was grim to clean afterwards, and it seems like it's probably pretty unhealthy. I realise that I could thaw out food first, but I don't have a ...
1
vote
0answers
67 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 ...
4
votes
2answers
65 views

How best to cook frozen (homemade, not store-bought) blintzes?

I made some blintzes from this recipe, and froze them as indicated in the note at the end. You'll notice that the recipe only gives instructions for cooking fresh blintzes, not frozen. When it comes ...
0
votes
2answers
131 views

Which oil is best for Zeppole? [duplicate]

Which oil is best for frying Italian doughnuts?
0
votes
0answers
53 views

If oil starts to smoke, does that mean it's already gone toxic? [duplicate]

When heating oil sometimes I notice smoke comes out and this sets home smoke detector off. At this point I lower the fire or just add food. Does this mean that it's already hit the smoking point and ...
1
vote
1answer
332 views

Can you make fries with coconut oil?

I have seen some recipes saying you can cook fries with coconut oil. The temperature for fries seems to be 350f however this is also the smoking point for unrefined coconut oil. Does this mean you ...
2
votes
4answers
972 views

Why can't I put food on the pan while the stove is heating up?

I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't put stuff on the pan and then turn on the ...
0
votes
1answer
106 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. ...
3
votes
0answers
59 views

How do I encourage funnel cake cohesion?

I tried making funnel cakes this weekend. The recipes I looked at were all very similar, basically pancake batter that is deep fried. I used this recipe: http://www.foodnetwork.com/recipes/paula-deen/...
0
votes
1answer
92 views

Is there any danger slicing pickles hours before frying them?

I am frying pickles later tonight, and I would like to pre-cut all my slices to fry. Is there any reason I shouldn't cut them then put them back in the jar for later?
4
votes
1answer
114 views

Can coconut oil be used for frying?

I found various contradicting sources as to whether coconut oil can be used for frying or not. Some claim it is "The ideal oil for frying" as it has a high smoking point, while some say it is not ...
5
votes
5answers
2k views

My induction stove does not evenly heat a frying pan. Is it broken or am I doing something wrong?

I have used a Kenmore Elite induction stove after moving about 6 months ago from a gas range and it has many good qualities but no matter what I try I can't get it to heat evenly when frying food. ...
0
votes
3answers
233 views

How high (height-wise) should the oil be for frying chicken?

I thought the point of fried chicken is to have enough oil to deep fry it, but I've seen a lot of recipe discussing to fry the chicken for x-time, then flip over and fry for y-time. Does this mean ...
1
vote
0answers
630 views

How to prevent smoke detector from triggering while using my air fryer [duplicate]

I'm using an air frier to make things like potatoes, fish or carrots. Every single time some amount of smoke (apparently oil) comes out of it and some almost translucent smoke probably from the food. ...
5
votes
2answers
190 views

Should I fry mushooms before adding to a red meat sauce?

I'm planning on making a pressure cooker sauce using tomatoes, ground beef, sausages and wine — a classic Italian American spaghetti sauce. The method is to sweat onions, carrots, celery and garlic ...
4
votes
4answers
311 views

How do I make french fries that are crispy inside and out?

I want to make french fries that are crispy through and through. These days, it's very popular to "double fry" them, resulting in fries that are crispy on the outside and white and fluffy on the ...
10
votes
2answers
675 views

Frying bison steaks

I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the way. When I do this for bison steaks it ...
0
votes
2answers
252 views

Fry frozen chicken [duplicate]

When I planned to fry a chicken, I forgot to get it out of the freezer earlier. I tried to fry it on low heat, so that it can defreeze slowly. Not only is this method really bad for the meat quality, ...
4
votes
3answers
362 views

Can I save peanut oil from turkey fryer after rain?

I just fried my first turkey and left the oil outside to cool. While we were inside enjoying the turkey we realized it had been raining for a while. I didn't have a lid on the pot. I was planning on ...
1
vote
2answers
285 views

How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?

I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, chopped tomatoes, salt and spices in a ...
0
votes
2answers
288 views

Can lamb chops be light fried\sauteed to fully done and how long does it take?

I always thought sauteeing or pan frying with 1-2 tablespoons of oil was for thin cuts of meat. As such it isnt suited for lamb chops. I've been watching some videos on youtube they sautee the chops ...
-2
votes
1answer
280 views

Why boiling burns food once water evaporates but sauteing doesn't?

Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns. when I saute same meal without adding any water I notice the food doesn't ...
6
votes
4answers
4k views

Trouble frying an egg on a stainless steel pan

I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it hard to use. There is a question on ...
0
votes
2answers
89 views

How to keep a rolled cabbage leaf (stalk leaf not the outer leaf) in place?

I am growing white cabbages and have an idea to use the stalk leaves (not the outer leaves of the cabbage) in the same way as fried zucchini/courgette flowers. I want to roll the (raw) leaves (...
0
votes
2answers
340 views

Is reheating partially fried fish safe?

A street side stall selling fish fries them two times for convenience.Initially they fry the fish for 70%, then keep it for 10 to 20 minutes. When a customer comes they fully fry that fish. Is this ...
0
votes
1answer
69 views

Save de-glazed pan drippings?

I just de-glazed my new All Clad pan after frying up some chicken breasts. I was not sure how to get the pan clean so I de-glazed it with water. Should I keep that for making broth or something or ...
1
vote
1answer
1k views

Questions about battering and frying chicken

I like to fry up chicken occasionally and I've used a few different methods over the years. Typically my recipe is something like: Place milk or egg in one dish Place a flour mixture in another Drag ...
3
votes
1answer
278 views

Why some vegetables are good to fry, and not others?

Is there a biological reason why some vegetables are "good" to fry on a pan while some others are not? I would readily fry onions (from "a little bit" up to "brown" or "caramelized"), leek (but just ...
0
votes
3answers
2k views

How long can oil sit for?

My brother is having a go at me because I apparently destroyed his Tefal fryer because I left the oil sitting. He said that "the oils been sitting too long, it's messed up the wiring underneath, and ...
1
vote
1answer
1k views

Why do some say my fried chicken tastes like peanut butter?

When I cook fried chicken, my friends sometimes claim it tastes like peanut butter--especially after it sits for a while after cooking. Why? I know I'm not the only one who has encountered this ...
1
vote
1answer
145 views

White stains that make potatoes sticking to my iron frying pan

I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are now small white stains that make potatoes ...
1
vote
0answers
209 views

how to fry eggs 200+ with no green and no breakage

How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in bain marie until time
4
votes
3answers
237 views

What causes butter to “hiss” in the frying pan until I shake it?

When frying an egg, I drop about a tablespoon of room temperature butter in the frying pan and turn it on medium flame. As it's melting, it starts to make a hissing sound, and bubbles a bit. Then, I ...
7
votes
1answer
5k views

Are paper kitchen towels food-safe?

When I fry pierogi or potatoes, and even though the oil I use is minimal, I try to maximize the oil I discard by letting the fried food sit on a paper kitchen towel to cool down. (Specifically, "...
11
votes
1answer
1k views

Color of fried beef steak: sometimes dark, sometimes light-colored. Why?

I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that do turn dark during the frying tend to ...
1
vote
1answer
2k views

Does multi-cooker actually bake?

I am confused about how multi-cooker actually works. Frying meat on a skillet is one thing. Baking it in the oven is another. Advertisement says a multi-cooker can both bake and fry. How is that ...
1
vote
2answers
784 views

Should I brown meat for a stew before freezing it?

I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
0
votes
2answers
245 views

What effect will this have on my french fries?

While making french fries earlier I began to wonder what would happen if I changed my process in a few ways. My current method: Peel potatoes and cut into thin slices Pan fry until golden Simple ...
0
votes
4answers
2k views

What supermarket fish is good for frying, besides tilapia?

I've been frying tilapia fillets in flour for a while and I like it, easy and tasty, just getting a bit tired of the same fish. Is there any other fish available in most supermarkets that is just as ...
3
votes
5answers
920 views

Using an electric deep fryer does the food need to be totally immersed?

***Edit**** So there seems to be much confusion about the way I worded the question and how I described the situation. So I will try to clarify. The max fill line is about halfway down the fryer. The ...
3
votes
2answers
924 views

How do I fry potatoes for curry?

I have been failing, for six years, to make the amazing fried potato curry I grew up eating at home in India. I honestly don't know what I'm doing wrong. I have tried literally every single variety of ...
-2
votes
3answers
332 views

Which cooking methods do not cause meat to fry in oil\their own oil?

It seems to me besides boiling/simmering everything requires oil or causes a food to fry in their own oil. Deep frying obviously doesn't work however I have noticed that when grilling, baking etc the ...
1
vote
1answer
112 views

Does frying a lot of oil out of Twice-Cooked Pork leave it with much less fat?

Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. However, if the oil that comes out from ...
4
votes
2answers
271 views

What is the delicious brown layer that appears when you fry or bake apples, plums, apricots, etc.?

When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the hot air. It tastes deliciously tart and ...