Questions tagged [frying]

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

Filter by
Sorted by
Tagged with
4
votes
3answers
11k views

What is the purpose of the light coating of flour in a three-step bound breading?

I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge through (seasoned) flour and shake off ...
5
votes
3answers
38k 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-...
8
votes
6answers
12k 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. ...
9
votes
6answers
2k views

tamagoyaki eggs sticking to the pan

I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In ...
5
votes
1answer
259 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 ...
2
votes
2answers
140 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 ...
6
votes
6answers
14k 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 ...
2
votes
1answer
78 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?
2
votes
1answer
128 views

How to fry crispy chips but not too brown?

I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them from the oil earlier but they come out ...
0
votes
1answer
109 views

Considerations for frying a Turkey in Arctic Weather

How does extreme cold (think wind chill of -40°F (-40°C) to maybe -80°F (-62°C) affect deep frying a turkey? Can it be done, and if so what do I need to keep in mind?
1
vote
1answer
204 views

Beef fat for frying

Where do I purchase beef fat for frying fish? I have been using a solid fat of half vegetable and half beef fat, but have not been able to find beef fat only.
5
votes
4answers
2k views

Is it possible to fry vegetables in cream?

Cream A: The fat that gathers on the top of boiled milk. Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php Can vegetables be actually "fried" in these ...
5
votes
4answers
26k views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
2
votes
1answer
79 views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
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
121 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 ...
0
votes
1answer
79 views

Can i cook a hash brown differently than the instruction?

So in the package the instruction is only on an oven, but i know you can fry a hash brown.
2
votes
1answer
181 views

Can I cook a food differently than the instruction?

So the instruction on the food carton that I just bought only mentioned of oven-method but I actually know the food can be served via frying (on another brand product). Is it bad if I cook the food ...
2
votes
1answer
87 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 ...
2
votes
1answer
2k 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 ...
0
votes
1answer
102 views

Why does my sauce split?

I made chicken in peanut butter sauce. Similar to this question, it split. I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it. Shortening cooking time isn't an ...
1
vote
2answers
218 views

Which one is better in Samosa dough,Ghee or Oil?

Which one is better in samosa dough, ghee or oil? some people use ghee in dough of samosa and some people use oil.Is there any difference in taste and texture of samosa while using ghee or oil in ...
12
votes
6answers
46k views

How do I get breading to stick to pre-cooked chicken for pan frying?

I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
15
votes
6answers
77k views

How do I prevent food from sticking to a standard (non-coated) pan?

On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks. ...
-1
votes
6answers
5k views

Type of oil to cook white/black pudding in?

What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of ...
17
votes
5answers
8k views

Why do my fried eggs start browning very fast?

I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add ...
2
votes
2answers
450 views

Is there a way to harden soft braised carrots?

After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I harden the soft mushy carrots after a ...
26
votes
5answers
12k 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
105 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....
3
votes
2answers
11k views

How to crisp breaded foods the next day (especially panko)

I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it) the next day, it comes out soggy and ...
23
votes
11answers
387k views

How to make extra crispy and crunchy breading like KFC?

I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
-1
votes
2answers
96 views

Problems with frying chicken…coating doesnt stick, and coating doesnt get crispy [duplicate]

Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating ...
5
votes
4answers
26k views

Why do my hamburgers smoke?

Whenever I fry hamburgers I can't help but notice that they create a lot of smoke. I have brand new non-stick pans, and an electric stove. I cook them on setting 6, where the stoves max is 8. I don't ...
8
votes
6answers
22k views

Benefits of boiling meatballs before frying them

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...
104
votes
14answers
223k views

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less ...
3
votes
2answers
817 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 ...
9
votes
6answers
3k views

How to fry ground beef so it is well-browned

I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently ...
3
votes
1answer
67 views

Does it help to allow veggies to lose moisture before frying?

Frying gets rid of the water in food, and salt is added to remove water from onions while frying. Since getting rid of water is the objective, if one has sufficient time, will it help reduce frying ...
6
votes
2answers
4k views

How to deep fry cauliflower?

I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft. I have seen that done on TV where cauliflowers are freshly deep-fried and turn out to be ...
3
votes
2answers
372 views

How do tempura chefs touch 350 degree oil without being burned?

In this video of a chef deep frying shrimp, he repeatedly applies more batter to the shrimp, clearly touching the oil over and over. Does the batter protect your fingers? Is it just a short enough ...
3
votes
1answer
154 views

Pan-frying fish filets with skin on

When frying filets with skin on, the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work to stop the curling?
0
votes
0answers
139 views

What is the wet batter

I was watching a youtube video where a restaurant was making fried chicken and they dipped the chicken in a wet batter that appeared to be the consistency of maybe crepe batter. It was obviously ...
4
votes
6answers
2k views

How can you judge when a non-stick pan is the correct temperature for pan frying?

With stainless steel pans you can perform a water test to see if the pan is the correct temperature for frying but how do you tell with a non-stick pan?
0
votes
0answers
43 views

What is the secret to keeping breading on chicken when pan frying? [duplicate]

Sometimes the coating will stay on pretty well, other times it almost all falls off. What is the secret to keeping it on? Thank you!
1
vote
4answers
208 views

Why do recipes have the instruction to fry in olive oil? [closed]

Can someone please tell me, why do cooking instructions have you frying in olive oil? That doesn't make any sense as olive oil has a very low smoking point.
11
votes
8answers
26k views

How do I eliminate a lingering smell of fried food?

Some great friends of ours cooked us an amazing meal in our home three nights ago. The meal included gourmet french fries cooked in a home use deep fryer. While the fries were outstanding the ...
2
votes
3answers
439 views

Will a crockpot brown ground meat?

For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow cooking?
1
vote
2answers
6k views

(How) Can I fry red lentils? [closed]

I really like the taste and texture of red lentils and I've been cooking them (sometimes together with rice) as a side dish or as part of the main dish. However, I wondered if and how you would go ...
10
votes
18answers
18k views

How can I make NON-fluffy pancakes?

Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-like" the better. Apparently I'm the only ...
5
votes
2answers
28k views

Is it better to fry or grill a steak? [closed]

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...

1 2 3 4 5 8