Cooking Stack Exchange
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Questions tagged [frying]

A direct-heat cooking method using oil, butter, or other fat.

Frying in this case refers primarily to pan-frying although it may also be used for shallow-frying.

Different from , which typically involves higher heat, shorter cooking times, and movement of the pan or skillet itself. Pan-frying, by contrast, normally involves medium to medium-high heat, a stationary pan, and several minutes of cooking.

Also not to be confused with , which refers to cooking a food by completely submerging it in a large amount of hot oil.

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Fried Spaghetti

Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of boiling it? If not, why do you think that's the…
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Vinegar and battered chicken?

I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This dish did not work, the batter (just flour and water) slipped off the chicken in the oil…
NeedTungsten
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How do I make the panko bread stick to my egg-coated chicken?

I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it…
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Difference between Pan-Frying and Searing

What exactly is the difference between pan-frying and searing? They both use the same principles -- high heat, oil, flip once or twice -- and they both create the same result, namely that wonderful golden crust. Is there a difference?
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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…
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Fried garlic turning black

When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
user4697
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Browning food too large for a frying pan

Does anyone have any tips to browning large quantities of food that will take too long to do in batches in a frying pan? For example meatballs, which I will brown before putting in the oven with a tomato sauce. Can I use the grill or oven? What…
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Pre-cook liver before frying?

If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand because the tempura frying is not sufficient to fully cook the shrimp. Is the same true of…
Drisheen Colcannon
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How to make a good homemade Croquette

I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again. I'd like to pose a wiki like question on how to make the most awesome…
BaffledCook
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Correct temperature and technique for frying in cast iron

I recently bought a cast-iron grill pan, in hopes to recreate the great taste of grilled salmon steaks I ate recently at a restaurant. Before trying it, I had received advice that I should let the salmon stay in the pan until it was released from…
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Does it help to allow veggies to lose moisture before frying?

Frying gets rid of the water in food, and salt is added to remove water from onions while frying. Since getting rid of water is the objective, if one has sufficient time, will it help reduce frying time or reduce the amount of oil sputtering if…
Nav
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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…
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Bitter watercress

I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork. I boil the watercress first, then chop it and fry it with carrot, tofu, and seasonings. Then I add the meat (cooked previously). Often when I make…
Mr. Shiny and New 安宇
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How do I make french fries that are crispy inside and out?

I want to make french fries that are crispy through and through. These days, it's very popular to "double fry" them, resulting in fries that are crispy on the outside and white and fluffy on the inside like a baked potato. I hate white and fluffy…
Jennifer
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Are sea bass fillets meant to be crisp on the flesh side when fried?

I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking. This led to the flesh side being slightly yellowed and crisp,…
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