Questions tagged [frying]

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

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8
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7answers
24k 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
723 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
14k 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
216 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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6answers
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 ...
10
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2answers
770 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
731 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
3k 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
978 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
749 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
1k 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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7answers
30k 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
102 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
3k 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 ...
0
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1answer
101 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
24k 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 ...
3
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1answer
900 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 ...
0
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3answers
7k 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 ...
4
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2answers
755 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 ...
2
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1answer
3k 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
300 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
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
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3answers
676 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
19k 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, "...
11
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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
7k 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
4k 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
609 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
3k 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
3k 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
1k 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
139 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
297 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
7k 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
70 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
11k 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
798 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
7k 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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9answers
11k views

Why doesn't oil burn and produce smoke at restaurants?

At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke. Why doesn't this happen at restaurants ...
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1answer
317 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
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1answer
725 views

How do you fry a fat, uneven salmon filet?

I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very steep slopes so its bound to cook unevenly. ...
0
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1answer
69 views

How do you know when your flavor base is thoroughly sauteed?

I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
2
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2answers
635 views

How do you sear tilapia fish?

I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I did not manage to get a medium rare at ...
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1answer
461 views

What happened to my steak?

I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height. I let it reach room temperature (1 to 2 ...
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1answer
2k views

How should you saute in butter?

Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle even ...
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2answers
907 views

Cooking meat/fish without Maillard reaction(a.k.a. browning)

Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates ...
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2answers
1k views

If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?

A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of liquid, blood or protein then it can move ...
0
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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?

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