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Questions tagged [deep-frying]

Questions about cooking by submerging food in hot oil or fat.

In deep frying, the food to be cooked is submerged in hot oil. This provides a dry environment with very rapid heat transfer.

Deep frying is typically performed in a dutch oven or a dedicated appliance, the deep fryer.

Pan-frying is similar, but much less oil is used, and the food generally isn't submerged.

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why does oil temperature rise when I put food in the pan

I tried deep frying in oil using a thermometer for the first time today, my usual method is to test temp with a small amount of food. I was using a wok filled 1/2 full with vegetable oil. I heated it until the thermometer read 350 deg F. I then…
MalcL
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Why won't my potatoes crisp?

I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the potatoes here vs. in America is that the ones here will never crisp. They become rubbery…
Nesreen t Alkam
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Can I use a deep fryer instead of a pot with oil?

I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocolate dipped donuts. These are just two examples, but I noticed they all call for a pot…
user3058
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What is the secret to to Vietnamese spring roll skins?

I'm Dutch and in here we call spring rolls "loempia's". Probably due to our history with Indonesia. They look like this 99% of the time. Recently I went to France and they call them "nems" there the spring rolls looked like this. Probably due to…
Thomas
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Falafel sticks to bottom of pot when frying

I have store-bought falafel mix. I make the falafel by deep-frying it; unlike others, I have no problem with the balls falling apart. However, after I put the falafel in the oil, it sticks to the bottom of the pot, and I have to pry it off using a…
pigrammer
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Why do commercial pressure fryers typically operate at 12 PSI?

I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI. According to Henny Penny’s literature, their pressure fryers operate at 12 PSI…
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Which flour or batter mixture gives the longest lasting, crispiest coating?

Given the choice between the following coatings and batters, which will give the crispiest, longest lasting crispy coating on deep-fried chicken breast pieces? The chicken will be fried once in an electric fryer for 4 minutes at 185C and will be in…
Greybeard
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Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day. The recipe specifies 2 refrigeration steps: one…
Zubo
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Cooking French fries with strainer from IKEA's Idealisk

I want to make French fries, but I don't have a proper deep fryer, but just a dutch oven and a strainer from IKEA, Idealisk. Is it OK to leave the potatoes in the strainer and submerge them in the hot oil? Like leaving the strainer in the hot oil. …
Joseph K.
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How to make low carb crispy fried cauliflower?

Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe :…
happybuddha
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How do I make Chicken 65 crunchy?

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it was an issue with the flour I was using, but that…
S. Coughing
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How to maintain oil temperature when deep frying at home?

I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oil. The problem is, the oil temperature when it reaches equilibrium (or almost constant…
Pherdindy
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Can I use German flour Type 405 for a recipe that needs self-rising flour?

I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour". Germany's Flour Type 405 is equivalent to pastry flour. Pastry flour is made from soft wheat and has a gluten…
skytreader
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Using a deep fryer for fish

Does using a deep fryer for fish effect 1: the taste of other things fried in the oil. 2: how frequently the oil needs to be replaced or stored between uses. In short do I need separate oil for deep frying fish and vegetables, pastries... ?
mroll
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Attempted deep frying smoke fiasco

I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even after I brought the Dutch oven I was using outside it smoked for a long while after. My…
Charles Dake
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