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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Flattened chicken breast returns to original size when frying

I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, the meat returns to almost the identical shape (big at one end, tapering towards the…
GeorgeBuckingham
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How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or breadcrumbs then straight to the pan. Flour is the worst,…
JWiley
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Soaking starches in water for better frying

I'm going to make some sweet potato fries here shortly and I'm using a technique that I saw on television. I cut up my sweet potatoes into fries and I have been letting them soak in water. My intent is that some of the starch will dissolve into…
wootscootinboogie
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Tricks to mask the burnt flour taste

I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. Does anyone have any tricks to take the bitter taste…
wootscootinboogie
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Is it normal for ginger paste to spit violently in oil?

One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat and, later, the rest of the ingredients. I am, I'm…
Andy F
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How to make boiled and partially fried vegetables palatable?

I boiled carrot and beans pieces till they were soft, fried onions and green chillies in a pan, added 1kg of the carrot and beans to the pan, few pinches of salt and some powdered spices. Fried this for 20min and the taste of the veggies were still…
Nav
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Easiest way to bread chicken for frying?

I usually toss the flour and chicken in a bag and shake it up. The problem is that pieces of chicken will often stick together and not get evenly coated. Is there an effective way to bread my chicken evenly without getting clumps of chicken?
Brh
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What makes vacuum fried food retain and concentrate the food's flavor?

I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying…
milesmeow
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Why does food cooked with peanut oil stick less than food cooked with sunflower oil?

I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less of a problem. Can anyone enlighten me as to why…
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Looking for some advice on why brown bits burned

I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown…
Bradford
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How do I know if a frying pan is suitable for a glass ceramic cooker?

I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker. The problem was the bottom would bend when heated up and lose close contact with the cooker surface. Once that happened it would take…
sharptooth
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Sputtering Avocado Oil at High Temps

I recently purchased avocado oil from Costco, specifically Marianne's Harvest Brands Avocado Oil. I've tried frying/sauteing with it a couple of times, and so far, every time I've heated it up, it started sputtering badly. Is this common? I imagined…
Adventurous Pallet
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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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Getting Potato and Turnip Patties to hold together... how?

So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the inside remained uncooked. When I tried to flip…
Daniel Bingham
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How do I (better) fry fresh baby squid

I'm trying to make a baby squid fregola better. It's working well apart from one thing: I'd like the baby squid to have more of a maillard reaction and perhaps be a bit crispy. What I currently do is: Wash the fresh baby squid (the squid are really…
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