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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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Should I keep oil in the refrigerator after deep frying?

We have a turkey fryer and want to know whether we should refrigerate the oil between uses. We have been refrigerating the oil but it takes up lots of room.
user39426
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What causes gnocchi to pop violently when fried?

I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some manner or another.
JWiley
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Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to combat this -- which do make a difference, but…
jscs
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Beer Batter - let it rest before using or use immediately?

I just purchased a deep fryer and have been looking at different recipes for making beer batter. I noticed that some instruct you to let the batter sit for a number of hours before using it to coat veggies, meats, etc., while others do not mention…
Brando
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Why do chicken wings turn chewy if cooled between cookings?

I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the deep fryer goes). Time such that deep fryer is…
derobert
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How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I try to cook it for a longer time, they tend to be…
Aquarius_Girl
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What is the purpose of adding egg when flouring and deep frying chicken?

Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The flour can be plain flour, plain flour with…
Greybeard
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Deep frying with tallow in a stainless steel pot

I do not have access to a cast iron pot, only a thin, lightweight stainless steel pot. Will I be able to deep fry potato slices in beef tallow in it? I am afraid the heat distribution will be uneven and that the tallow will catch fire even if I…
caesar
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What can be used safely (e.g. basalt "hot stones") to fill volume of shallow pan for deep frying?

I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I was thinking of things I could put in the pan (on one side) in order to: Increase the…
jmk2142
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Corn/Potato/Rice/Flour starches in deep frying

Lately, I've been looking at a few deep fried recipes and have noticed different types of refined starches being used. As far as cornstarch goes, I've seen a sweet potato and Idaho/Russet (normal) potato fry recipes that used cornstarch for…
Bennett Yeo
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How does "Infra-red" frying work?

After many delightful meals at a friends home, made by "frying a turkey in an infrared fryer" I decided to get one for myself, specifically the "Big Easy" from CharBroil. Empirically I can see that this 'works' (and quite well) but I'm not sure I…
Cos Callis
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What is this food?

I buy these in Morocco. In the state seen in the picture, they are hard and inedible. When you put them into hot oil, they inflate, doubling in size, and become soft and edible. We call them "chips", but I don't think they are. What are they ?
Zakaria Chana
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Triple cooked chips: Removing moisture by cooling

Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep frying at a higher temperature The intermediary…
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Pot making popping noises

I am heating up peanut oil in a cheap aluminum pot from Walmart. Every minute or so, there is a faint popping noise coming from the pot. I think this is due to uneven heating, so I am trying to heat the oil as slowly as possible. It is currently…
Deepfriar
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Deep frying - taste difference in saturated vs. unsaturated oil

In one of my questions I received answers that indicated using more saturated (Animal) fats would extend the life of my deep frying oil. However - given proper maintenance / cleaning / good oil - how can the taste difference between fries made in…
Tobias Op Den Brouw
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