frying

I'm right-handed. I can do a decent pan 'flip' with it when stir-frying stuff like fried rice or noodles or other Chinese food in a wok. Most of the food stays in the pan. With my left hand (which I really want to get good with so I can hold the utensil in my right while stirring and flipping...

Not sure I'm in the right forum but move it if I'm not. The Wife and I haven't really been into deep frying until recently. We just purchased a Globe Commercial fryer after trying many cheap deep fryers over the years. We've always used the cast iron pots to fry with but we got sick of the...

I trimmed the excess skin for tonight's fried chicken. It is marinating in buttermilk with lemon pepper and garlic powder seasoning. Sometimes I don't trim the skin...in fact, most of the time I do not. Do you trim the skin? Do you do it for health reasons (to cut back the fat), or do you...

How does everyone strain their oil after deep frying? The way I'm doing it takes forever, so I'm sure there's a better way. After the oil has cooled, I strain it into jars using a funnel, a fine mesh strainer, and a coffee filter. The coffee filter does a fantastic job of straining out...

Hi chaps I have mentioned my dilemma previously but continue to struggle, I have a very expensive d/f fryer, it's main "superior" function is it can drain the oil after use but it still has a heating element at the bottom of the 'pan' and a basket. I'm seriously considering going back to a big...

Both vegetable oil (which is mainly soybean oil in the US, I think) and canola oil (which is the same as or similar to rapeseed oil in the UK, I think) have a strong fishy smell and taste to me, even while they're still in the bottle, before heating. I understand that not everyone picks up that...

Hi chaps, haven't tried this yet but could find no reference to it on-line, is this such a bad idea ? when I deep fry chips are OK but a piece of battered fish generally (despite lowering it in gently) often sinks to the bottom of the basket and gets stuck ... what about lining it with foil ?

Serves 4, Preparation time 10 mins, Cooking time 10 – 15 mins 3 medium-sized Carrots grated Parmigiano Reggiano, about 100 g Durum wheat semolina flour, 2 tbsp A pinch of salt Extra Virgin Olive Oil or Peanut Seed Oil for a deep-frying Method Peel the carrots, rinse them under running water...

Ok I can't for the life of me get my eggs to turn out. Iv stopped using frylight ( as posted in another thread) and now I'm using olive oil. I thought that would help but I guess me and frying pans don't get along lol. At first I thought I needed a new pan so I got a saute pan,it was the only...

Serves 4, Preparation time 10 mins, Cooking time 5 mins 10 bread slices 2 mozzarella cut into slices breadcrumbs to taste white flour 00 to taste 2 beaten eggs half glass of milk a pinch of salt Peanuts oil for frying Method Prepare the ingredients for the various steps to do. In a plate put...

What are the best oils for frying?

Have you seen those teeny, tiny non-stick frying pans? I guess they are egg pans, since they are the perfect size for cooking one egg. Do you have one? Would you buy one? I think they are so cute, but do I really need one? I don't know, but I want one.

I just recently came across these. I'd never heard of them before, but I dislike deep frying because of how messy the process is, and of course it's also somewhat unhealthy. I know some would argue about the 'somewhat' in that statement, but some items just beg to be deep fried, and don't taste...

A neat recipe I found tonight. Am going to try it out tomorrow. http://allrecipes.com/recipe/22983/eggplant-chips/

This came up in another thread, and got me thinking. I thought everyone used splatter guards also known as spatter guards, or splatter screens, but apparently I was wrong. I have a cheap one right now, but will be replacing it in the future. Upon doing some research, I see that they come in...