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91 votes
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Can I fry food with solely essential lemon oil?

It would be dangerous to attempt to fry in lemon oil Lemon & other citrus oils are primarily (90+%) made up of Limonene, which has a "fire diamond" of 🟦2-🟥2-🟨0: 🟥 Flammable The red ...
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  • 8,246
46 votes

Can I deep fry food in butter instead of vegetable oil?

You can certainly deep-fry foods in clarified butter (also known as ghee) and in lard. In fact, there are many foods that are traditionally fried in these fats. They both have very high smoke ...
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  • 47.3k
46 votes

Why do my fried eggs start browning very fast?

Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil. The easiest way to ...
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  • 719
44 votes
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How do I make prettier fried eggs?

One factor you may not be considering is the quality of the egg itself. The highest-grade eggs have firm whites and more regular shapes when cracked onto a flat surface. The fresher the egg, generally,...
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  • 2,136
41 votes
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Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?

This definitely falls into the category of an accident waiting to happen. No flammable materials should ever be used in this manner. Not only is there the danger of the paper catching fire from a ...
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  • 18.3k
37 votes
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Why add vodka to batter for frying fish?

According to this article about Blumenthal's method, which also explains the other ingredient/method choices: https://www.nytimes.com/2007/03/07/dining/07curious.html The key to the Fat Duck batter ...
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  • 7,822
36 votes

Can I fry food with solely essential lemon oil?

Lemon essential oil is composed primarily of limonene. Limonene is a skin irritant at high concentration, so you wouldn't want to put it in your mouth. Limonene is also volatile enough to limit its ...
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  • 21.5k
33 votes
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When sauteing should I put onion or garlic first?

Onions always benefit from a few minutes on their own to soften and start sweetening. Garlic burns easily, especially when finely chopped or crushed, so in general should not be fried as long as onion....
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31 votes

How should I fry onions without burning them?

You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep ...
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  • 38.9k
30 votes
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If you 'caramelize' an onion, does an onion contain sugar?

Yes, onions contain sugar, just like most fruit and vegetables. It is not simply a common phrase, it is true caramelization. They have 4.24 g of sugar per 100 g in total (wet weight). For dry weight ...
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  • 126k
29 votes

When trying to fry onions, the edges burn instead of the onions frying up

This depends on the result you are looking for. I'm not sure if you want onions that are crispy or caramelized. You describe wanting them to be crispy, but it looks like the attempt pictured was ...
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  • 66.4k
27 votes
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Why doesn't oil burn and produce smoke at restaurants?

Restaurants have massive fans. Commercial deep fryers have temperature control. Example temperature control unit: And massive heating elements (notice 4 temperature controls): Massive ...
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  • 6,354
26 votes

How to fry ground beef so it is well-browned

Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, ...
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  • 66.4k
24 votes
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I cannot understand how to properly fry seafood

Given your picture, I think the correct term here is saute; that is, to quickly fry in a little bit of hot fat. Pan frying uses more fat, and a lower temperature, to create a deeper crust. Probably an ...
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  • 66.4k
22 votes

On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?

I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Funny enough, I ...
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  • 648
21 votes

Why do my fried eggs start browning very fast?

As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-...
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  • 66.4k
20 votes

How do I make prettier fried eggs?

As with many kitchen techniques, there's a gadget that can help! In this case, little metal rings that hold your egg in place while it's frying so the end result is nice and round. Here's an example ...
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  • 5,249
20 votes

Can I deep fry food in butter instead of vegetable oil?

No, you cannot deep-fry in butter. It simply can't handle the heat; it will brown and burn before you reach deep-frying temperatures. In a comment you say that vegetable oils are unstable when heated,...
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20 votes

Why should entrecôte meat apparently be cut into slices before served?

To directly answer your question - you slice it for presentation. Entrecôte should be cooked at as high a temperature as you can achieve. This will tend towards charring the outside before the inside ...
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  • 24.1k
20 votes

How much oil is necessary to fry/cook eggs?

Technically, an egg is not "fried" unless there is at least some oil involved. So even though you could cook an egg in a very well-seasoned cast iron pan with no oil, it wouldn't ...
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  • 47.3k
19 votes
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Why didn't my pan-fried potato wedges turn out crispy?

By frying your potatoes then putting the lid on, you fried your potatoes then steamed them, so it's no wonder they weren't crispy. Although it takes longer, par-boiling the potatoes first is by far ...
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19 votes
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(How) Have I ruined my titanium pan?

I'm no chemist, but a quick googling shows hydrogen peroxide [sodium percarbonate in water] to be quite aggressive on aluminium. I'd guess that some light surface scratching, which would otherwise ...
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  • 24.1k
18 votes

When sauteing should I put onion or garlic first?

Examining your questions in order: The general rule is onions first. Sauté the garlic towards the end for 30-ish seconds before removing from the heat. As ElendilTheTall correctly pointed out, ...
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  • 2,409
17 votes

How should I fry onions without burning them?

You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them. Try putting your dial about halfway between ...
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  • 3,719
17 votes

What is the best way to reduce the genesis of oil vapors and aerosols when frying?

The oil droplets to which you refer are actually called "explosive hot oil droplets" by researchers who have studied their distribution via fluid dynamics. They are part of a larger group of ...
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  • 66.4k
16 votes
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When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

It doesn't go into the meat, it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it ...
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  • 126k
16 votes
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How much oil is necessary to fry/cook eggs?

I'd say not more than a table spoon (around 15ml), maybe a little more if you feel your eggs are sticking; you need to experiment, but I think you should use as little as possible. Use oil (or other ...
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  • 19.4k
16 votes

(How) Have I ruined my titanium pan?

While pouring a caustic chemical on your non-stick and scraping it with hard plastic didn't so your coating any favors it was very likely already damaged. How this damage came to be is impossible to ...
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  • 68.2k
15 votes

I cannot understand how to properly fry seafood

You say In the advertisements the chefs just swirl the mussels, shrimps, and octopus pieces around and produce some tasty browned pieces That's like saying "When I watch Bob Ross, he just puts ...
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  • 126k
15 votes

I cannot understand how to properly fry seafood

An important element to cooking fish is the quality of the fish itself. Many fish processors use sodium tripolyphosphate (STPP) to preserve the fish. Unfortunately this also makes the fish absorb ...
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