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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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Is it safe to deep fry two turkeys in the same oil for Thanksgiving?

Should you deep fry two turkeys in the same oil or is it better to use fresh oil for the second turkey?
user29579
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How to make crispy/dry potato chips/crisps?

I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, making them slightly too 'wet', for the lack of…
Dominykas Mostauskis
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How do I pick artichokes for deep frying?

A few years ago I was wandering around the Jewish Quarter in Rome with my sister and spotted Carciofi alla giudia (deep fried artichokes) on a menu. Intrigued, we tried them. Every since I've been trying to replicate the pure crispy…
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Does the Philips Air-fryer work as well as a standard deep-fryer?

I've seen commercial ads about the Philips Air-fryer: I'd like to hear answers from someone who actually tried it.. Does the outcome taste the same as if it was fried in a normal deep fryer? Does the outcome have the same crispness? (or better or…
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Why double fry French fries after blanching instead of just blanching and frying?

I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes are rinsed, soaked, fried at a lower temperature, then…
justkt
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How do I safely deep fry a turkey?

I've seen all the videos of deep fried turkey fireballs. but I've also heard deep fried turkey is really great. How do I safely deep fry a turkey? What causes the explosions?
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Can falafel be made using previously frozen chickpeas?

Many falafel recipes caution against using canned chickpeas. For example, this recipe has this to say about using canned chickpeas for falafel: No canned chickpeas (very important!) If you're after the best texture and flavor, you need to start…
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standard way to make crispy sweet potato fries?

I've been looking for a way to fry (not bake) sweet potatoes, maybe like the double-fry method for russet and russet-like potatoes, to get a crispy exterior. Maybe I'm missing something but I'm having difficulty finding something for sweet potatoes…
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Fried Chicken Thigh skin always ending up soggy? Why?

I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always ending up soggy. I've searched the web for some info, and some says it is because the oil is…
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How to cool 8 liters of cooking oil quickly for transport and disposal

I am running a small market stall where I have a Winco EFS-16 Fryer which holds 8L of oil. Since I have to be out of the park about 1 hour after we turn off the equipment, what is the fastest and safest way to transfer and dispose of the oil after…
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Confirming Fried Chicken is completely cooked

I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ensuring chicken is fully cooked (165F) but not…
two_OMind
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Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?

Last night I tried deep frying stuff for the first time. As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared of it catching on fire). It was probably around 250F when I stirred it. Big mistake, should…
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Making "french fries" out of Cassava/Yuca root

I'm surprised this question isn't already on here, maybe I missed it... To start, had my first taste of yucca cooked as a sort of alternative french fry at a Bolivian restaurant, and it was delicious. Reminded me of a tastier, sweeter french fry. So…
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Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to…
BaffledCook
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How can I make Chinese chicken fingers like in the northeast USA?

Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken. Google has been no help in finding a recipe (though it…
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