Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Tha
I have a frying pan and I want to fry 3 sausages. I want to heat them thoroughly, and want to know the most effective way to distribute heat when frying multip
Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-lik
I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. I
I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, po
If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose
With stainless steel pans you can perform a water test to see if the pan is the correct temperature for frying but how do you tell with a non-stick pan?
I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crun
Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potat
Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs
I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there
I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers. The problem is that I can't f
I've been trying to fry panko coated pork chops. Followed standard recipe which includes seasoning, dipping it in egg wash and milk, coating it with panko bread
Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a
Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does norm
I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and
I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner
I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway t