Questions tagged [frying]

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

9 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
3
votes
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
votes
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 ...
1
vote
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: ...
1
vote
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 ...
1
vote
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 ...
1
vote
0answers
106 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 ...
1
vote
0answers
242 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
0
votes
0answers
290 views

How to fry sepia?

How to make sepia tender and tasty? It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to ...
0
votes
1answer
553 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?