I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I fo
I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always endin
How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is
I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their ey
I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in t
Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please. I use same measure of
Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in th
I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kin
Two days ago, after I seasoned my chicken breasts I stuffed them with smoked turkey slices (not a fan of ham) and some mozzarella cheese (don't have swiss). I b
I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on
I'm very new to cooking. I bought a second-hand deep fryer, without a user manual. The dial has these numbers on it: What do the numbers mean? Do they refer
I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that
I am heating up peanut oil in a cheap aluminum pot from Walmart. Every minute or so, there is a faint popping noise coming from the pot. I think this is due t
My Mom's chruściki (rozetki) iron is about 50 years old. The batter is sticking to it and doesn't release easily now. How can I recondition it? I picked
My wife is making these, and they break after frying. She looked around online but nobody makes something like this using oil in the batter; only her (late) fa
I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of s
We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea wha
I am doing a comparison with baked to determine the amount of added fat.
Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) tempera
According to expiration date in the package it only takes a week. Maybe it can keep for longer?