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.

423 questions
2
votes
1 answer

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a fat like butter to transfer heat from the pan to…
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
2
votes
2 answers

How do you sear tilapia fish?

I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I did not manage to get a medium rare at all. How do you sear tilapia as a steak? There is…
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
2
votes
2 answers

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 batches to…
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
2
votes
1 answer

Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown sediment, similar to this picture. What's that? As for…
Xiphias
  • 157
  • 1
  • 5
2
votes
1 answer

What is the reason my veggies cook unevenly?

Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying…
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
2
votes
2 answers

How to keep boudin (blood sausage) slices from disintegrating when pan-frying?

I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I really need those slices to stay together and I…
Julian Wittische
  • 121
  • 4
2
votes
0 answers

Which non-stick pan to buy?

Recently, I found a small but deep scratch on my pan. I can see the metalic color on the scratch. I am not sure how much serious it is. Now, I want to buy a new one. I see different prices with different qualities and I have no idea what to buy. I…
oruma
  • 21
  • 2
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 is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
Village
  • 1,939
  • 8
  • 28
  • 47
2
votes
2 answers

Sandwich wraps always getting way to crispy

I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for about 45 minutes. After that I roll it out down to…
bot47
  • 243
  • 1
  • 3
  • 11
2
votes
1 answer

Should I wait until the oil smokes when frying eggs?

Making ordinary fried eggs, I heat up the (soy bean) vegetable oil. I usually use the smoke as an indicator of being in enough temperature to pour the eggs in. I heard that in olive oil, bad chemicals emerges when the oil reaches smoke point. I…
5argon
  • 589
  • 1
  • 6
  • 14
2
votes
3 answers

Why does my pan always splatter when I make chicken breasts?

I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway through, there's a TON of splattering. Even with the splatter shield it makes a mess of…
mowwwalker
  • 139
  • 1
  • 1
  • 4
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

Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers market, I've seen how much better they are to eat and…
NBenatar
  • 2,595
  • 1
  • 19
  • 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
1 2 3
…
28 29