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.

202 questions
2
votes
1 answer

How to keep battered (tempura) goods from sticking to the deep frying pan?

I really like deep frying shrimp and veggies in tempura batter, but every time I put these goods in the deep frying pan they stick to the net that is in there to make the goods easy to put in and take out. It then fries around the bottom of the net…
Erik
  • 719
  • 2
  • 8
  • 13
2
votes
0 answers

Is it safe to reuse unrefrigerated canola oil for deep frying?

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like this? Does it have to be refrigerated or frozen to be…
Ben
  • 121
  • 2
2
votes
1 answer

Why are my doughnuts raw in the middle?

I recently began making doughnuts. I did a few experiments. The first time I followed the recipe exactly and they came out perfectly. Large, airy, and soft. But on day 2 they were too dry and lost some of their texture. To address this problem I did…
Megasaur
  • 1,698
  • 4
  • 14
  • 20
2
votes
1 answer

Max Temp for Fried Chicken

I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been focusing on making sure it reaches 165 with a…
two_OMind
  • 101
  • 1
  • 2
  • 4
2
votes
2 answers

Reusage of deep frying oil and flour coated vegetables

I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flour, to prevent them from breaking in the oil. The problem is that afterwards the oil…
dan12345
  • 1,140
  • 8
  • 16
  • 25
2
votes
1 answer

using deep fried oil for regular frying

Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oil hasn't changed its color or smell at all, i.e. it WOULD be okay to reuse it for deep…
dan12345
  • 1,140
  • 8
  • 16
  • 25
2
votes
1 answer

I'm trying to make cheddar sticks from scratch

What are common commercial food additives that keep the cheese 'melty', but not runny? I have tried making fried cheddar sticks but the cheese just oozes out, like thick water... Freezing first? Freeze the breading too?
arachnode.net
  • 121
  • 3
2
votes
1 answer

Can I use Yellow Croaker for fish and chips?

I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish? What type of fish is traditionally used to make fish and chips, and generally…
Village
  • 1,939
  • 8
  • 28
  • 47
2
votes
1 answer

Getting crispy chicken nuggets at home

I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the covering that did not come out fine. I used flour and bread crumbs dipped in egg as batter.…
Tina
  • 21
  • 1
  • 2
2
votes
1 answer

Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil?

Two restaurants I know fry battered fish and breaded chicken in the same oil. I asked one of them how they prevent cross-contamination in that case and I received the following reply: Our fish is hand battered which helps lock in the flavours and…
a_sid
  • 121
  • 4
2
votes
0 answers

troubleshooting katsu(Japanese schnitzel) breading falling off

I tried to make pork/beef katsu. My recipe is pork loin/shoulder/steak pat dry season & hammer dredge into flour dip into egg + cream/milk mixture dredge into panko let it rest in fridge to absorb the coating fry rest and cut into slices When I…
Fermat's Little Student
  • 635
  • 1
  • 7
  • 12
2
votes
2 answers

How can I make sweet potato fries soggy?

I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like. I decided that I'm going to try and make them myself, however, I can only find posts on the internet showing how…
LondonGuy
  • 121
  • 3
2
votes
0 answers

how to make sweet potato fries crunchy?

I wanted to make sweet potato fries but it was very disappointing and not crunchy at all. I put the first batch in a medium-heat oil and left them for a while, they got out all soggy. I turned up the heat for the second batch, it got a bit better…
Sarah BDnO
  • 491
  • 2
  • 12
2
votes
1 answer

What’s the science behind thenkuzhal (its a crispy snack, crispy hollow tubes)?

How/why does the hollow form inside this crispy snack? It is made from rice flour dough. For more details please check https://kalaskalai.wordpress.com/2015/12/20/thaenkuzhal-murukku/
Humhaw
  • 21
  • 1
2
votes
1 answer

Deep frying vs air frying temperature equivalence

TL/DR. Is there a general rule that can be applied for converting from deep frying recipes temperatures to air frying? If so, what's the rule? When converting recipes from deep frying to air frying, I've tried using the same temperatures suggested…
carlossierra
  • 121
  • 5
1 2 3
…
13 14