Should you deep fry two turkeys in the same oil or is it better to use fresh oil for the second turkey?
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove wit
Why does my oil temperature go up, from 350°F to 400° or 425°, when I add a bone-in turkey breast? It will remain there for about 20 minutes withou
I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we h
If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially? But
I see a few opinions on my question, from a few years ago. Just wondering if anyone has an updated idea. I want to serve fresh and crunchy coconut shrimp as par
So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Sinc
Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortill
I really like deep frying shrimp and veggies in tempura batter, but every time I put these goods in the deep frying pan they stick to the net that is in there t
There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants
We have a turkey fryer and want to know whether we should refrigerate the oil between uses. We have been refrigerating the oil but it takes up lots of room.
I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the fol
I have bought a 3 liter deep fryer. There was a 1.5 liter one available too but I wanted a larger basket. This 3 liter deep fryer requires 2.5 liters oil minimu
I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but
How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or b
I'm using an electric fryer. After pre heating the fryer to 375 F and putting the thawed bird in, the temp will drop to 275 F and stay there. So my question is
I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right fr