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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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How long can you marinade chicken, keeping it in the fridge?

There is a famous fried chicken recipe of Google chef Charlie Ayers . This recipe calls for marinating chicken in the fridge for 5 days. However Nestle, and USDA say that marinated chicken should not be kept in the fridge for more than 2 days. So…
user2277550
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Why do commercial pressure fryers typically operate at 12 PSI?

I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI. According to Henny Penny’s literature, their pressure fryers operate at 12 PSI…
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How do you choose whether to roast or fry a vegetable?

What are the differences in flavor and texture when using the different techniques? Do some vegetables call for one technique rather than the other? Assume you oil the container you roast in.
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Which flour or batter mixture gives the longest lasting, crispiest coating?

Given the choice between the following coatings and batters, which will give the crispiest, longest lasting crispy coating on deep-fried chicken breast pieces? The chicken will be fried once in an electric fryer for 4 minutes at 185C and will be in…
Greybeard
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I'm trying to cook potato pancakes from boxed mix; what am I doing wrong?

This is standard store-bought potato pancake mix, from the Jewish aisle. The instructions are simple enough: beat one egg in medium bowl add 1 cup cold water stir in the mix and let stand 5-10 minutes heat a thin layer of oil in a frying pan, stir…
Bigbio2002
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How can I make my french fries crispy?

Some restaurants have larger fries that are super crispy. The outside layer is hard and thick. image: https://qualitygreens.com/recipes/recipe/160/Thick_Cut_Fries/ I wanted to reproduce this for years with no success. I tried countless…
GZoltan
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What type of skillet is most suitable for vegetable frying/sautéeing?

I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure which material would be most recommended for the following use case: The skillet will be…
user95399
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How to decrease sticking during frying without adding fats

Are there ways to introduce anti-sticking food additives for frying batter like substances and very high protein solutions without introducing excess fats into the recipe? With some of my experiments I have upwards of a half tbsp of butter going in…
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How does adding one ingredient to a dish prevent another from burning?

I hear this in cooking videos all the time. Make sure to add ingredient X to prevent ingredient Y from burning. This could probably be applied broadly and the answer would be different depending on the situation, but I wanted to ask just incase its…
Brandon
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What is the point of mustard-frying burger patties?

I mean the type where mustard is placed on the hot griddle, and the patty is placed or smashed on top. Mustard is actually mostly water (with some vinegar and mustard powder mixed in). The water inhibits browning of the patty and causes the patty to…
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Is this chicken fully cooked or raw?

I can never tell whether this color means the chicken needs another 30 seconds or a minute to finish or if it's properly cooked. I don't want to over-fry the chicken so that it doesn't end up dry. Is the color in the following image properly cooked…
Alex Khazov
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Gluten-free replacement for all-purpose flour in fried fish batter?

Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti I'm looking for the closest possible (in terms of…
kebabdubai
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Why should pine seeds/nuts be pan-toasted without oil?

Most recipes with pan-toasted pine seeds say they need to toasted DRY, WITHOUT oil. Why? It does not make sense to me. Toasting them DRY gives them a spotty appearance. Dark toasted spots where the seed touches the pan and pale where the seed did…
Usal
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Can putting frozen food in a hot ceramic pan cause a thermal shock?

Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
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Reheat coated fried chicken (salt and pepper chicken)

I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the veg and seasoning. The recipe said I could refrigerate some of the chicken (after the 5…
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