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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Funky taste - Oil or Fat?

I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and served in a pizza roll. When I bit into it, something…
Bradford
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Medium-rare steak safety? Temperature and "standing"?

So we're cooking fried medium rare steak, which turns out very nice and juicy and tasty. But I want to be sure about the safety. The steak thermometer reaches 65 Celsius, which would be 149 Fahrenheit. Sounds even a bit over the typical value for…
Mikhail Ramendik
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What is the best practice to making good fried rice without sticking to the pan?

I just made fried rice earlier in a stainless steel frying pan to test the extent as to how much it will stick. I coated the pan with oil and initially placed garlic, then once the garlic was brown and aromatic, I added the rice. The rice sticked to…
Pherdindy
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I'm having trouble making grilled cheese, what am I doing wrong?

When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles. However, when I put the bread on, it just soaks in the liquid butter on the pan and the bread doesn't make any sizzling…
user91251
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Name of dish - eggs + flour + bread crumbs (+ baking powder)

When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense. Today I tried to make it from scratch and add baking powder. I got something similar to pancake or…
Maciej Piechotka
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Details of pre-cooking chicken before shallow-frying?

Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chicken before shallow frying it. Recipes like this, this, this and this do not mention…
Nav
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Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating and frying, others just coat the raw chicken…
Greybeard
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Do restaurants always cook chicken to 165F throughout when frying on cast iron?

I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165. However. When trying this on a cast iron pan it gets way too tough. I filet the chicken so it's not too…
BVernon
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Reusing butter used as a frying agent

I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the flavours of whatever is being cooked. Could this flavored butter mix be cooled and frozen…
Darkestlyrics
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Continued use of the same dripping for frying - is it advisable?

I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I have heard that some people just wipe a frying pan instead of washing the grease off. I don't even wipe…
chasly - supports Monica
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Considerations for frying a Turkey in Arctic Weather

How does extreme cold (think wind chill of -40°F (-40°C) to maybe -80°F (-62°C) affect deep frying a turkey? Can it be done, and if so what do I need to keep in mind?
Lisa Cummings
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Can i cook a hash brown differently than the instruction?

So in the package the instruction is only on an oven, but i know you can fry a hash brown.
No name
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Why does my sauce split?

I made chicken in peanut butter sauce. Similar to this question, it split. I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it. Shortening cooking time isn't an option, since the chicken needs to be done. Honey…
Galastel supports GoFundMonica
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Problems with frying chicken...coating doesnt stick, and coating doesnt get crispy

Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating to stick) then coat the chicken in the coating.…
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Type of oil to cook white/black pudding in?

What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of most black/white pudding produced in the UK, where it…
bitfed
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