Cooking Stack Exchange
Cooking Stack Exchange

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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Dosa on clad stainless steel pan

Has anyone had success at making dosa on a clad stainless steel pan? I mimicked the method for frying eggs on clad stainless steel (medium heat, when drops of water dance, add fat, spread room-temperature batter, wait with lots of patience) -- but…
user1823664
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How to avoid onion sweetening when sautéing?

As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan. So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
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Prevent onions and potatoes from sticking to bottom of steel pot for stew

I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil. If I add spices to these onions after they have cooked a bit, the spices stick to the bottom of the pot, which in turn causes…
Seanny123
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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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Will a crockpot brown ground meat?

For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow cooking?
carol sargent
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Avoiding too much residue when deep frying

Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli powder and salt. Since the curd-marinated chicken pieces were wet after cooking in a…
Neha
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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…
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Doesn't wagyu beef need to rest?

One of the core advices when cooking beef is to allow it to rest at least five minutes before cutting it. But I have seen several videos where Japanese chefs cuts the wagyu beef into small pieces while it is still cooking. Here is one example:…
klutt
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Is there a way to treat any firm cheese so that it can be fried?

Something like halloumi can be fried directly, other firm cheeses melt before it's done. Can they be treated somehow so that they don't melt too soon?
user70166
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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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Can I use a regular pan instead of a cast iron skillet?

I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just learning how to cook, so I don't know to much!
Ciarra
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Why can't I put food on the pan while the stove is heating up?

I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't put stuff on the pan and then turn on the stove? I find it particularly more convenient to…
Pvo
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Why do some say my fried chicken tastes like peanut butter?

When I cook fried chicken, my friends sometimes claim it tastes like peanut butter--especially after it sits for a while after cooking. Why? I know I'm not the only one who has encountered this phenomenon because this Burger King commercial features…
user57430
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Does multi-cooker actually bake?

I am confused about how multi-cooker actually works. Frying meat on a skillet is one thing. Baking it in the oven is another. Advertisement says a multi-cooker can both bake and fry. How is that possible? If it bakes does it mean it can replace oven…
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Using an electric deep fryer does the food need to be totally immersed?

***Edit**** So there seems to be much confusion about the way I worded the question and how I described the situation. So I will try to clarify. The max fill line is about halfway down the fryer. The minimum fill line is very near the bottom. I am…
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