New answers tagged frying
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As an Austrian I feel obliged to answer :)
First, schnitzel should be thin. Pound them really quite thin, salt and pepper them, then do the breading and put them in the pan soon after (no "pre-breading").
The oil should be about 1 cm/half an inch high in a wide pan and be about 190 °C/375 °F. I like to use an instant read thermometer to ...
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I asked a local bar/restaurant owner how to make my breading stick to jalapenos.. because he makes really good ones. ..he soaks his jalapenos in buttermilk over night. It will make the smooth skin of the pepper wrinkle up basically, so that it gives you a kinda rough surface for the breading mixture. Someone on here said if you don't want the heat, soaking ...
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I once got the advice to double-fry them at different temperatures:
First you fry them for 5-7 minutes at 325F / ~162C
Then you remove the fries from the oil, increase the oil temperature to 350F/~175F, and fry them for another 2-3 minutes until golden & crispy.
It is best to soak the potatoes in cold water before frying to remove the excess starch.
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My fries always come out crispy and I want them fluffy on the inside. Here's how I do it. First, I use Russet or Idaho potatoes. Then I use a mandolin to cut them into "small fries." That is, fries about the size of MacDonald's fries, not larger. I immediately put them in ice water. While they are chilling out (pun intended), I heat up the oil,...
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The oil should be heated in such a way that the starch coating's surface reaches 190 C during the first few seconds of frying. This is a general rule that holds for all deep fried things with a starchy surface (which is practically all of them, since the nonstarchy ones typically get breaded).
There are various ways to achieve this. The easiest is to use a ...
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I am from Germany so we generally make schnitzel with veal or pork but I think these tips will also apply to chicken.
The most important part to watch out for is something @Tetsujin already hinted at. You are going to introduce a lot of cold (or more scientifically accurate remove heat) from the pan when you put in your schnitzels, meaning your first ones ...
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It may depend on the pan & how well it holds the heat…
I've had the chance recently to test three different frying pans of three vastly different qualities & prices, and the results were amazing. All are approx 30cm [12"] pans, smallest 29, largest 32.
£15 Cheapo lightweight supermarket 'teflon' pan - get the oil nearly smoking before putting in ...
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