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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How to cook fried chicken gizzards that are tender?

There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely chewy. What could their secret possibly be? I…
Josh Stodola
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Why should entrecôte meat apparently be cut into slices before served?

Recently, I went crazy and bought an entrecôte -- a very premium cut of beef to me. Over $11 USD for one. It was heavenly. I nearly cried when it was all gone from the plate. The instructions said to put it out from the fridge for 30 minutes before…
Baster
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My bacon is a mess

A few days ago, I tried cooking bacon on the stove for the first time, following the directions on the package to a T. I left it in the frying pan for 3 minutes, just like it said. Unfortunately, at the end of the 3 minutes, my bacon was stuck to…
James Slagel
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standard way to make crispy sweet potato fries?

I've been looking for a way to fry (not bake) sweet potatoes, maybe like the double-fry method for russet and russet-like potatoes, to get a crispy exterior. Maybe I'm missing something but I'm having difficulty finding something for sweet potatoes…
arturomp
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How do I encourage funnel cake cohesion?

I tried making funnel cakes this weekend. The recipes I looked at were all very similar, basically pancake batter that is deep fried. I used this recipe: http://www.foodnetwork.com/recipes/paula-deen/funnel-cakes-recipe-1947494 Instead of AP flour I…
Sobachatina
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What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?

What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party. Is there a way for me to precook the latkes and then still have them taste fresh and crispy when the guests arrive? Here are…
milesmeow
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Crisping prosciutto

This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them. Whilst I have experimented with many frying / baking techniques to crisp the prosciutto to a…
johnc
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When to spray or when to use olive oil?

So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
James
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What does it mean to 'salt' a steak prior to frying?

I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak!
DaveDev
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How can I cool down cooking oil after using it in a deep fryer?

I need to be able to cool down cooking oil quickly after using it in a countertop deep fryer- how can I do that safely?
albergs
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How to make chicken liver less explosive?

I like fried chicken livers with onions quite a bit, and they are very quick and easy to make... unfortunately quick and easy doesn't translate to safe. These livers explode HARD. And of course they splash big globs hot oil/fat everywhere as result.…
SF.
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button mushrooms turned red while frying in butter

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices. I never noticed anything like it before and would be happy if someone had…
jshlke
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Benefits of boiling meatballs before frying them

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which is where you guys come in. The recipe revolved…
Richard ten Brink
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How to fry Italian sausages without producing so much smoke?

I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm. The sausages are delicious, but how can I do this next time without producing so much smoke?
Emmett
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PA style fried chicken with no breading or batter, just a thin amber color crisp coating

When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a chicken. I have been living in North Carolina…
Norm
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