Cooking Stack Exchange
Cooking Stack Exchange

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 is my chicken all rubbery?

I'm an (very) amateur chef who's just started cooking chicken. I've tried cooking chicken by boiling and frying it. I've managed to cook it right by boiling. The chicken is soft and tender. But no matter what I try I just can't seem to cook it…
Kshitiz Sharma
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Cause of foam in fried chicken pan?

I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called for because they hadn't totally defrosted yet.…
mdegges
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How to make crispy French fries?

Yesterday I tried making French fries, but they were not crispy. I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispier. Is that true? Or is there any way to make them crispy?
Tahmina
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How much of the oil will stay in french fries?

Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries? I guess that it depends on things like dimension of the french fries, frying temperature, oil type.
Martin Schlagnitweit
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Does saturated fat result in crispier fried food?

I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this? I found this page stating saturated fats resolidify after frying, which results in the…
LSchoon
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Can you deep fry a frozen egg? Is it advisable?

I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that seems impossible to be created in reality. Can one achieve that kind of cooking…
SilverRay
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How to keep pork crispy during transport to venue?

I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the pork stay crispy in time for lunch? It's going…
binsnoel
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How to deep fry cauliflower?

I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft. I have seen that done on TV where cauliflowers are freshly deep-fried and turn out to be crunchy. But when I tried doing that, the cauliflower…
KMC
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Low-calorie French Fries

Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few problems with it (read below): Boil fries for an hour until tender. Carefully place fries in a…
user60513
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Can an old rosette “iron” that's starting to stick be reconditioned?

My Mom's chruściki (rozetki) iron is about 50 years old. The batter is sticking to it and doesn't release easily now. How can I recondition it? I picked up a new one (aluminum!) but it’s not the same. I’d like to get the old one working again. It…
JDługosz
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Why are my apple fritters too doughy in the center?

I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kind of crispy-bumpy outside I like. My problem is that they always end up doughy in the…
That One Actor
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Deep frying and burning eyes

I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes. I'm monitoring the temperature of the oil the entire time, and I'm positive it never…
jdphenix
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How can I keep samosa pastry crispy longer?

I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following: All purpose flour (100 gram) Ghee (25 gram) ajwain…
user3787163
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Can deep frying oil be too hot?

Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it in a bowl with a spoon, add some seasoning, grated…
Vladimir Cravero
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Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?

I have a thermometer like this: Today I'm making tostadas. I don't need or want deep oil for that, just over a centimeter would be plenty. In order to submerge the bulb of this thermometer in oil that shallow, the bulb would almost be touching the…
Jolenealaska
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