How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I
A street side stall selling fish fries them two times for convenience.Initially they fry the fish for 70%, then keep it for 10 to 20 minutes. When a customer co
I buy these in Morocco. In the state seen in the picture, they are hard and inedible. When you put them into hot oil, they inflate, doubling in size, and become
I bought my daughter a "commercial" small deep fryer with a basket and she has been trying to perfect her making of these; however, no matter what type of recip
I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of
Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few proble
I was reading this comment while once again wondering if I should get a deep fryer for the few occasions I would use it and I stumbled across "tempura" or "deep
Happy Thanksgiving! I am getting ready to fry a turkey and the instructions say that I should put a whole onion in with the turkey and oil. What would be the
I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy
I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide befo
I am trying to deep fry a turkey for the first time. I let the oil get too hot and it was smoking very heavily for several minutes (10 minutes), but I was able
After many delightful meals at a friends home, made by "frying a turkey in an infrared fryer" I decided to get one for myself, specifically the "Big Easy" from
So, I've had some difficulties with Squid. I think my favorite style of squid is the type you can find at a Chinese Buffet - big chunks of squid, where a slice
In Belgium fries are super popular. They taste really amazing and are very different than the common American french fry. My question is, what
I wanna fry up some chicken and I'm wondering if my 6.75 Le Creuset will be large enough. Assuming it's half to two-thirds of the way full (3-4 QTs of oil). Doe
Which cooking oils can be used for frying to produce the crispiest and least greasy foods. Do different foods require different oils? If so, what is best for
There are a lot of frozen French fry recipes on Google and YouTube, but none stay crispy after defrost. I have tried many. After 2-4 month they become soft and
I have a commercial grade built in deep fryer that I put in my outdoor kitchen. I have been using it for awhile now and I just leave the oil in the fryer and p
I tried to prepare a recipe of crispy fried corn. I coated the corn kernels with corn starch, but the starch didn't stick to the corn kernels properly, so when
Lately, I've been looking at a few deep fried recipes and have noticed different types of refined starches being used. As far as cornstarch goes, I've seen a s