17
votes
Accepted
Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?
The simple explanation is that your mother regularly burned the rice. That would cause all of the off flavors you mentioned. The fact that she says it should be "really dark" would ...
- 55.7k
11
votes
Should I cook mushrooms on low or high heat in order to get the most flavour?
I am with Bon Appetit on this one, or even more extreme - I always pan-fry mushrooms on the highest heat setting.
For me, the keys for nice, browned mushrooms on a domestic stove are:
Use very high ...
- 133k
10
votes
Should I cook mushrooms on low or high heat in order to get the most flavour?
While I often cook mushrooms the way @rumtscho does, I wouldn't discount the advice of Harold McGee (refer to top right, p. 346). If you are looking to maximize flavor, it might be worth ...
- 70.4k
4
votes
Browning food too large for a frying pan
Grill, oven, or broiler can all work. Specific temperatures for the oven are not necessary, because ovens vary wildly and are rarely that precise. You can just think in terms of low (200 - 300F/93 - ...
- 70.4k
4
votes
Accepted
Why do commercial pressure fryers typically operate at 12 PSI?
Well, Ecnerwal mentioned the safety issue. Such a pressure cooker would also need a (much, much) more powerful heating element and probably a complex recirculator, since it starts at ambient pressure ...
- 24.6k
4
votes
Why do commercial pressure fryers typically operate at 12 PSI?
Accidents and failures.
12-15 lb steam is no joke if things go wrong, but it's a level that has a wide array of adopted practice and engineering for home use and kitchen (home or commercial) use. A ...
- 14.4k
3
votes
Sputtering Avocado Oil at High Temps
Sputtering usually means there's water present, so your oil must have some sort of water contamination. It's probably condensation left over from washing your bottle. You can determine this by pouring ...
- 73.1k
3
votes
How long can you marinade chicken, keeping it in the fridge?
I would suggest going with the advice of the USDA over Nestle corporation. That said, the USDA site does not state that longer than 2 days is unsafe, rather that marinades, which tend to be acidic, ...
- 70.4k
3
votes
Browning food too large for a frying pan
Browning comes from cooking at a high temperature. The problem with overcrowding a pan is that water/liquids will come out of whatever you're cooking, and water is super-effective at taking heat away. ...
- 155
1
vote
Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?
Arroz guisado does not mean fried rice, it means stewed rice!
I don't know if in Mexico is different, but we don't usually fry the rice in Spain. You usually fry lightly the garlic, pepper, chicken... ...
- 111
1
vote
Best Practices for Cooking Rueditas?
Tips, since I don't have a lot of direct experience here, but I did check three different recipes.
Deep-fry instead of shallow frying. All of the recipes I checked showed frying in a deep pot. It's ...
- 55.7k
1
vote
How do you choose whether to roast or fry a vegetable?
Stir frying in a pan or in a wok (it's more or less the same thing) is and should be done on high heat and should be a quick operation.
Raw vegetables need to be cut into small size to be cooked as ...
- 20.4k
1
vote
How do I (better) fry fresh baby squid
I would suggest applying a thin coating of corn/potato starch to the squid before frying like you described. The corn/potato starch assists in browning as well as absorbing some of the moisture from ...
- 578
1
vote
Can you make fries with coconut oil?
The most important thing you need to understand is that, contrary to popular belief, the smoke point of an oil has nothing whatsoever to do with how well it resists heat; oils smoke primarily due to ...
- 111
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