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 are my commercial fries going soggy almost immediately?

I really like the french fries from a nearby takeaway shop, so I asked if I could buy a bag of commercial fries (par-cooked then flash frozen) from him, which he agreed to. However, my chips turn out nothing like theirs. I deep fried in an electric…
tgun926
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Method for caramelizing Goat Cheese Balls without Breading?

I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. The outside of the balls were sweet. The texture was very soft and fairly…
noumenal
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Can I safely mix beef tallow and canola oil in a tabletop fryer with a submersible element?

I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe. I know that they would traditionally be double fried in beef-tallow, but I have a tabletop fryer with a submersible element and I've…
jessecurry
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What's common to pie crusts and deep fried battered foods?

A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. What do pie crusts and deep fried battered foods (eg onion rings, fish and chips) have in common? It's really…
NewR
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What caused my electric deep fryer to overcook violently?

Last week, I was preparing dinner for my family. I didn't have much time, so I bought some frozen potato-balls to deep fry. Everything went well, I fried 2 or 3 batches without any problems, and also when I loaded the 4th batch nothing seemed out of…
Opifex
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How can I get rid of as much oil from my schnitzel after deep-frying it?

My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it. I use napkins to dry as much as possible but it doesn't do a great…
coolpasta
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Best way to Store and Rewarm Fried Chicken

I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and the chicken loses its crunchy crust. For the record, I usually coat my chicken in flour,…
harvey
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I have a built in deep fryer outside. Is it safe to leave oil in it

I have a commercial grade built in deep fryer that I put in my outdoor kitchen. I have been using it for awhile now and I just leave the oil in the fryer and put a stainless steel cover on it. The oil looks to be in good shape not dark or anything…
Adam Johnson
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Why is my fried chicken batter soggy underneath?

I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just to give it the crust. However, I have noticed…
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Deep Frying Funnel Cakes

I bought my daughter a "commercial" small deep fryer with a basket and she has been trying to perfect her making of these; however, no matter what type of recipe she uses, the funnel cake batter falls to the bottom of the fryer and sticks to the…
MSJ
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How much oil is absorbed by deep-fried donuts during frying?

I am doing a comparison with baked to determine the amount of added fat.
Backyard Chef
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Does frying in canola instead of shortening change the fry time?

I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of shortening up to 370F to fry them in so I did the same with canola. The fry time was to…
Rob
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Trying to re-create Chinese deep-fryed brown sugar-flour flowers

My wife is making these, and they break after frying. She looked around online but nobody makes something like this using oil in the batter; only her (late) father. Here’s what she did: First, make syrup: 400 g dark brown sugar 200 ml water 50 g…
JDługosz
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Frying chicken wings all the way through

I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but when ate it, it was not cooked all the way through, it was pink and the joints of the…
developernaren
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How many times is it safe to reuse deep frying oil?

How many times is it safe to reuse deep frying oil for things like french fries, falafel, chicken etc.? Does the food deep fried make a difference in that regard, i.e. is it safer to reuse oil that vegetarian foods were fried in than meats?
amphibient
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