Questions tagged [deep-frying]
Questions about cooking by submerging food in hot oil or fat.
212 questions
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How can I make my batter itself hard and caramel‑like for quick‑service Chinese fried chicken?
I’m trying to develop a batter (not a glaze) for quick‑service Chinese‑style fried chicken that turns into a vitreous, hard “caramelized” shell in situ during frying. My goal is a dense, brittle crust ...
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How do I make a meat-stuffed fritter / fried dumpling?
I have a bunch of stewing beef in the freezer, and I've had an idea for a dish I want to try making. I am unsure about the technical aspects of it though.
The plan is this:
Make a very dry, spiced (...
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My chips are too crispy!
Most questions about cooking chips ask "how do I make them more crispy?" mine is "how do I make them less crispy?"
I've been trying to make chips (as in traditional english fish ...
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Does olive oil froth and foam at a lower temperature than other oils?
I'm deep-frying croquettes rolled in egg then in breadcrumbs.
Last time I did this I did it in vegetable oil, and had no problems and nothing unexpected happened.
This time I didn't have quite enough ...
user55537
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What can I do to make the fish not stick to the pot?
I use a multicooker to fry rainbow trout.
I use this multicooker.
The recipe is like the following:
Cut a fish into 4–5 pieces.
Take one teaspoon of turmeric powder and one teaspoon of salt, and mix ...
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Super-heated steamer vs. air fryer for replacing deep frying
I am considering a replacement for deep frying. I have deep fried small fish into crispy protein sticks and chicken in a typical pot. I heard a tip that professional deep fryers do not heat the bottom ...
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How to avoid oil droplets getting on wall when frying? [duplicate]
When I deep fry potatoes, oil droplets get on the wall. I think moisture is evaporating with oil fused with it and it isn't from splatter. How do I avoid this? I tried covering the top with a saucepan,...
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Donut oil absorption standards
What are the factors that affect the oil absorption during donut frying? We are frying donuts daily and using too much shortening, so we need advice for reducing it. Are there general factors we ...
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Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?
I make falafels the traditional way, grind up soaked but uncooked chickpeas/fava, add minced onion, garlic, etc. and then form and fry.
All the recipes I've found for crispy fried chickpeas start with ...
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Yeastless Rusk in breading for deep frying
I recently bought a load of yeastless rusk for sausagemaking purposes (if you're unsure what yeastless rusk is, I purchased it here, where you can see a photo and brief description). It came in a much ...
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Why can't you use lard or dripping in an electric deep fat fryer?
According to J. Kenji López-Alt, the more saturated a fat, the harder it is and the crispier the results. I agree with that conclusion.
Despite this fact, every electric fryer I have owned has ...
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What is the secret to to Vietnamese spring roll skins?
I'm Dutch and in here we call spring rolls "loempia's". Probably due to our history with Indonesia. They look like this 99% of the time.
Recently I went to France and they call them "...
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Falafel sticks to bottom of pot when frying
I have store-bought falafel mix. I make the falafel by deep-frying it; unlike others, I have no problem with the balls falling apart. However, after I put the falafel in the oil, it sticks to the ...
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How to get large flakes in fried chicken?
I am trying to get large, flat flakes in my fried chicken.
There are already a couple of stack exchange posts about flaky chicken (here and here), but the flaky coating in these posts is too dense for ...
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Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]
This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
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