Questions tagged [frying]

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

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5
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2answers
392 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 ...
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3answers
174 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
155 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 ...
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1answer
144 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
142 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
82 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
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1answer
129 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
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1answer
110 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?
2
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1answer
82 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 ...
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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
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2answers
124 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 ...
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1answer
80 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
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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 ...
0
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1answer
107 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 ...
2
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1answer
90 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 ...
17
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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
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2answers
464 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 ...
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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
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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....
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2answers
113 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 ...
3
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1answer
69 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 ...
9
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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 ...
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0answers
178 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 ...
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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!
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4answers
214 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.
2
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3answers
486 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?
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3answers
827 views

Can't stop eggs from sticking to stainless steel pan [duplicate]

I've made omelettes in this pan before without any problems, but fried eggs are impossible to make without sticking.I heat the pan, throw few drops of water and check if they move around (some would ...
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2answers
424 views

Avoiding too much residue when deep frying

Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli powder and salt. Since the curd-marinated ...
3
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2answers
880 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 ...
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2answers
106 views

Marinating fish

When I fry fish it's not spicy or crispy. I marinate it with fish masala, lemon juice, and garlic paste for 2 to 3 hours. How long should I marinate to get a crispy and spicy final product?
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2answers
263 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 ...
3
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1answer
172 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 ...
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1answer
161 views

Why do you need buttermilk to marinate chicken before frying?

Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinate chicken in buttermilk before frying?
2
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1answer
236 views

Doesn't wagyu beef need to rest?

One of the core advices when cooking beef is to allow it to rest at least five minutes before cutting it. But I have seen several videos where Japanese chefs cuts the wagyu beef into small pieces ...
13
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11answers
9k views

How should I fry onions without burning them?

Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What ...
2
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4answers
270 views

Is there a way to treat any firm cheese so that it can be fried?

Something like halloumi can be fried directly, other firm cheeses melt before it's done. Can they be treated somehow so that they don't melt too soon?
1
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1answer
152 views

When to cook week old moose meat? [duplicate]

I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the next week or two. I cut it to 8 smaller steak-sized ...
0
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3answers
12k views

How to prevent shami kabab from breaking at the time of frying them?

I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoils their look.
6
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3answers
733 views

How long and at what temperature and with what oil should doughnuts be fried?

I just gave this recipe a try and the results were as follows: The first doughnuts to be fried, sat in for the full time period listed in the recipe (3 minutes each side) and came out nearly black. ...
4
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1answer
108 views

Is it possible to freeze my own 'oven-fry' crumbed food items?

I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and ...
2
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4answers
812 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 ...
1
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1answer
117 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
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1answer
440 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 ...
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0answers
736 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
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1answer
188 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 ...
8
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2answers
278 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
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2answers
306 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 ...
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0answers
96 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
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2answers
256 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
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2answers
749 views

Which oil is best for Zeppole? [duplicate]

Which oil is best for frying Italian doughnuts?

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