Questions tagged [frying]

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

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54
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4answers
6k views

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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0answers
67 views

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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0answers
96 views

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 ...
0
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0answers
53 views

How do chefs cleanse their palates after cooking, so as to properly taste their work? [duplicate]

I've noticed after a nice cook-up that my palate has acclimatised to whatever I was cooking, and my sense of taste is significantly reduced, to the point I can barely taste and/or appreciate my own ...
3
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0answers
69 views

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-...
2
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1answer
150 views

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 ...
2
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3answers
277 views

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 - ...
13
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3answers
4k views

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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0answers
128 views

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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4answers
188 views

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 ...
0
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1answer
311 views

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 ...
13
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3answers
5k views

(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 (...
2
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2answers
158 views

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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2answers
167 views

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 ...
7
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6answers
6k views

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 ...
9
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2answers
2k views

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 ...
5
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2answers
340 views

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 ...
1
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2answers
107 views

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 ...
0
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2answers
209 views

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 ...
1
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3answers
1k views

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 ...
1
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2answers
2k views

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 ...
2
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2answers
130 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, ...
0
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3answers
227 views

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 ...
2
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0answers
48 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
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1answer
4k views

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 ...
3
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2answers
169 views

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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1answer
104 views

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'...
14
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4answers
6k views

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!!
2
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1answer
228 views

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 ...
1
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1answer
145 views

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 ...
0
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1answer
386 views

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 ...
22
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6answers
6k views

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 (...
1
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2answers
363 views

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?
4
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2answers
183 views

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 ...
0
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1answer
278 views

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 ...
0
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1answer
329 views

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 ...
-2
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1answer
72 views

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, ...
0
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2answers
712 views

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. ...
6
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2answers
931 views

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. ...
7
votes
1answer
313 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 ...
0
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1answer
146 views

Continued use of the same dripping for frying - is it advisable? [duplicate]

I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I have heard that some people just wipe a frying pan ...
1
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2answers
525 views

Reheat coated fried chicken (salt and pepper chicken)

I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the veg and seasoning. The recipe said I ...
1
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0answers
87 views

Is it OK to deglaze your stainless steel pan with a dash of acetic acid?

It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from the pan. Acetic acid is also much cheaper ...
3
votes
1answer
216 views

Correct temperature and technique for frying in cast iron

I recently bought a cast-iron grill pan, in hopes to recreate the great taste of grilled salmon steaks I ate recently at a restaurant. Before trying it, I had received advice that I should let the ...
5
votes
2answers
627 views

Cooking shakshuka without burning the tomatoes

I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs are fully cooked. The basic recipe I ...
0
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3answers
2k views

Is it a good idea to clean bacon with water before putting it into the pan to remove some salt?

I don't like too salty food but I like some fat, so my goal is to reduce the salt content of my bacon by one third, but keep the other tastes as original as possible. Is cleaning bacon by water a ...
3
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2answers
578 views

Prevent onions and potatoes from sticking to bottom of steel pot for stew

I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil. If I add spices to these onions after they have cooked a bit, the spices ...
1
vote
1answer
395 views

Air fried sweet potatoes have black dots on them

I attempted to air fry some sweet potatoes and over cooked them a bit. I noticed that they had black dots all over them which I havent seen before. Is this normal or was there something wrong with the ...
2
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2answers
278 views

Crispy cold fried chicken

James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the chicken out of the fryer, encase it in ...
2
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1answer
94 views

Selection of potatoes for frying

Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different veggies for different uses?

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