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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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Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing all the cooking myself for 10-15 people, I want to…
Neels
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Does adding alcohol to dough prevent it from soaking oil when deep-frying?

Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil when you deep-fry it. Does it really work? And if so, why?
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Why breadcrumb is necessary for deep-frying?

As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey meat slices are made this way. Why is it…
Zoltán Schmidt
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Deep frying - beer batter vs. bread crumbs

@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob with some zucchini slices on top) I have a follow up question: When deep frying…
Brando
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Turkey frying oil temperature issues

Thanksgiving and Christmas of last year I tried my hand at frying a turkey. Everything was fine but I could never seem to get the peanut oil up to 350℉ (175℃). I followed Alton Brown's Recipe but just couldn't reach 350℉. The best i did was 275℉ to…
iambriansreed
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Marinating in yogurt

I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the meat is marinating in the yogurt? Since it's a…
wootscootinboogie
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Baking batter-covered chicken instead of frying?

Yesterday I made Sweet Chicken according to this recipe: ding! It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But I'm afraid the batter will "drip" down from the…
Itamar Marom
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How to best store not-yet-used frying oil?

I occasionally deep fry using peanut oil. The small amount used in my deep fryer (around one quart/1 liter) is easy enough to store in a polypropylene container that came with the fryer. Originally, I was storing it, after filtering, in the fridge,…
derobert
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Is deep-frying silicone oil safe for home use?

Perhaps it is due to confusion surrounding silicone, but what studies exist that document the safety and best practices of using silicone oil? I understand it is used for as an anti-foaming agent in deep-frying, and also has medicinal purposes (as…
mfg
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Why do my salmon fish cakes break up in frying?

We make salmon fish cakes from a mix of canned fish, cooked potatoes and eggs mixed in a food processor. They are then deep fried. We find that the first batch are fine. The second batch comes out much looser and parts can even break off in the…
AYW
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Frying - Straw potatoes in fryer

I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw straws float to the top and mix with the already fried potatoes. I now fry in a pan on the…
BaffledCook
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How to get large flakes in fried chicken?

I am trying to get large, flat flakes in my fried chicken. There are already a couple of stack exchange posts about flaky chicken (here and here), but the flaky coating in these posts is too dense for what I am trying to achieve. I am trying to get…
Java Weenis
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Best Practices for Cooking Rueditas?

Rueditas, or "little wheels" in Spanish, are a crunchy snack commonly available from street vendors and Mexican markets in California. In some cases they may be called "chicharrones" which may cause confusion with pork rinds, but the things I'm…
Aldus Bumblebore
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Why do falafels crack open when frying?

I've used the same recipe for years: soaked ground fava with enough chickpea flour to bind, sesame seeds, salt spice, baking soda. Using thawed frozen portions of the mix, sometimes I get little cauliflowers instead of balls. Next try, from the same…
Pat Sommer
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When ingredients float to the top when deep fried is this an accurate indication they are cooked?

When deep frying sausages, chips, small pieces of coated chicken breast etc, a good rule of thumb seems to be when they are nicely browned and float to the top of the oil, that they are totally cooked through. The only exception to this seems to be…
Greybeard
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