Questions tagged [frying]

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

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0answers
103 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 ...
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2answers
311 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 ...
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2answers
855 views

Which oil is best for Zeppole? [duplicate]

Which oil is best for frying Italian doughnuts?
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0answers
65 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 ...
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1answer
2k 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 ...
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4answers
6k 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 ...
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1answer
160 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. ...
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2answers
576 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/...
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1answer
97 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?
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1answer
271 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 ...
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7answers
14k 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. ...
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3answers
582 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 ...
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0answers
7k views

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

I'm using an air fryer 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. ...
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2answers
202 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 ...
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4answers
2k 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 ...
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2answers
746 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 ...
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2answers
683 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, ...
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3answers
2k 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 ...
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2answers
747 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 ...
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2answers
685 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 ...
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1answer
657 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 ...
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6answers
17k 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 ...
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2answers
100 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 (...
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1answer
2k 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 ...
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1answer
90 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 ...
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1answer
14k 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 ...
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1answer
654 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 ...
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3answers
6k 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 ...
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2answers
395 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 ...
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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 ...
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1answer
249 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 ...
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0answers
231 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
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3answers
490 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 ...
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1answer
13k 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, "...
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1answer
2k 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 ...
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2answers
6k 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 ...
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2answers
3k 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?
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2answers
487 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 ...
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4answers
4k 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 ...
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5answers
2k 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 ...
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2answers
2k 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 ...
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3answers
787 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 ...
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1answer
117 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 ...
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2answers
284 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 ...
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5answers
5k views

Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?

I recently watched a friend cooking, and he used a paper towel as a splatter shield: This seems like a very convenient solution, since you can just throw away the paper towel afterwards, as opposed ...
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1answer
67 views

Will coated chicken fry up ok if not fried right away?

Will coated chicken fry up okay after keeping in the frig for an hour?
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2answers
9k views

Prevent spattering oil when pan frying [duplicate]

How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got boiling hot oil EVERYWHERE in my kitchen, even burning ...
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3answers
2k views

What do the numbers on my deep fryer dial mean?

I'm very new to cooking. I bought a second-hand deep fryer, without a user manual. The dial has these numbers on it: What do the numbers mean? Do they refer to wattage, or temperature (degrees C/F?)? ...
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1answer
616 views

Is it ok to store peanut oil in the container it came in after being used?

I am starting to get into frying again. I was wondering if it is ok to store the oil after it has cooled down in its original container or if there is a better option for storage.
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1answer
5k views

How do you avoid getting burnt by hot oil?

I find myself getting hit too much by boiling oil. Even when I keep my face really far from the pan it hits me. Are there any general guidelines or best practices to avoid getting hit by boiling oil?

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