Questions tagged [frying]

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

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Storage of uncooked french fries [duplicate]

How long can you store uncooked cut fries? Tried to make some other day, didn't finish. Had quite a bit left over.....am currently storing them in water in refrigerator. How long will they be safe ...
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How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
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Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
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How do you make sure your salmon is cooked through?

I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the inside is cooked without overcooking the ...
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1answer
204 views

Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown ...
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3answers
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How do you prevent salmon from falling apart when frying?

I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
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2answers
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Crispy sweet potato (yam) fries in a deep fryer?

I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of ...
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1answer
195 views

Starch accumulating as sediment during shallow fry

Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the recipe here and there, and this week have ...
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1answer
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What is the reason my veggies cook unevenly?

Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible culprit? I am betting on the frying pan ...
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Salted or unsalted butter [duplicate]

I'm a fan of James Martin and have no problem with the amount of butter that he uses. However, I'm totally unsure what type of butter to use! Salted or unsalted?
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Frying a rooster rather than roasting?

I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so much meat tenderizer that the meat tastes ...
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2answers
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Fried pies lose their shape

Family recipe for Vollinas. 4-5 cups flour 4 egg yolks 1 cup milk 1 pkg yeast 1 stick sweet cream butter 1/2 cup sugar. After mixing & kneading & rising overnight, golf ball size pieces are ...
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2answers
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How to keep boudin (blood sausage) slices from disintegrating when pan-frying?

I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I ...
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How can I cool down cooking oil after using it in a deep fryer?

I need to be able to cool down cooking oil quickly after using it in a countertop deep fryer- how can I do that safely?
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3answers
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Can chicken be partially deep fried to fully fry later?

I own a small food truck serving fried chicken wings, fries and fish and tenders. Serving food fast is the key. I want to give customers a hot meal but, made to order is time consuming. Can I ...
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1answer
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How to store cut potatoes for the morning?

Hi all, I am new here; so first of all, NICE TO MEET YOU! I want to ask for potatoes storage; as the title said. I usually fry potatoes with the following steps ( I am sure these are good tips ). ...
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6answers
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How to fry eggplant with less oil?

Frying eggplant is somewhat tricky, as it absorbs oil like a sponge. I read some tricks like brushing egg white or flour on the eggplant slices before frying. None of these tricks are good enough to ...
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1answer
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How to make chicken liver less explosive?

I like fried chicken livers with onions quite a bit, and they are very quick and easy to make... unfortunately quick and easy doesn't translate to safe. These livers explode HARD. And of course they ...
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1answer
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How to make perfect crispy bacon strips?

I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some were partially burnt, some were still ...
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2answers
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Can I cook in this stainless steel balti dish?

I recently purchased what I believed to be a balti dish. It turned out, it was just a serving dish. It is described as A Quality Stainless Steel Balti Dish 15cm in diameter. Balti dishes are ...
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1answer
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Why does fish stick to a pan which is not very hot?

As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish stick to a pan which is not very hot. ...
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0answers
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Is it possible to make good fried salmon in a stainless steel pan? [duplicate]

I am trying to make fried salmon in my stainless steel pan. My goal is to have a nicely browned exterior, but I keep running into the same problem: Once the outer layer of the salmon starts to brown, ...
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1answer
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Does the par-boiling first then frying work for sweet potatoes as well?

I want to make sweet potato wedges. Is it the same process as using russet potatoes? Does the par-boiling first then frying work for sweet potatoes as well?
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Eggs sticking to the pan

Everytime I fry eggs, in any pan, it sticks. If I add oil or butter it helps, BUT if I go to make a second egg, it sticks unless I add more butter or oil. And when I add more, the butter or oil burns ...
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1answer
198 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
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2answers
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Ceramic pans vs PTFE pans

I want to buy ceramic pan. The shop keeper told me that ceramic pans are more durable. But they need oil. Here, I found a different info. They claimed PTFE is more durable. It says that none of them ...
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1answer
130 views

Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
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1answer
233 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.
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Which non-stick pan to buy? [duplicate]

Recently, I found a small but deep scratch on my pan. I can see the metalic color on the scratch. I am not sure how much serious it is. Now, I want to buy a new one. I see different prices with ...
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1answer
162 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?
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1answer
641 views

Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish more specifically. The shrimp itself is ...
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1answer
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Difference between sweating and sautéeing?

I would like to know the difference between sweating and sautéeing? Is the difference between the two, the fact that one uses oil, and the other uses fat, or are there any other aspects to be ...
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8answers
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Culinary term for frying in water (without oil)?

Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow).
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button mushrooms turned red while frying in butter

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices. I never noticed anything ...
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1answer
258 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
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1answer
2k views

Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?

I've recently bought a Thermoworks IR thermometer. I'm hoping to use it with my pan when frying meats, to get more ideal temperatures. There's plenty of content online about what the internal ...
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2answers
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Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
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3answers
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Does a strong smell when cooking spinach indicate anything?

I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give ...
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1answer
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What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
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1answer
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Why does my fry-bread turn out so oily?

I like making fry-bread to go with my chili, but they always seem to be really oily. I like having well browned scones, but I can't seem to do that without plenty of oil, which apparently gets ...
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4answers
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If you 'caramelize' an onion, does an onion contain sugar?

I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is changed to caramel, or is this just a phrase?...
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1answer
580 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
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1answer
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How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
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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 ...
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2answers
2k views

What causes gnocchi to pop violently when fried?

I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some ...
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When is it OK to crowd the pan?

I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many ...
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How to avoid burned layer on seared hamburger?

I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes. Inevitably, while the meat ends up about medium rare, ...
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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 ...
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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 ...
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3answers
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How does the carrot in deep fryer trick work?

So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies ...

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