How long can you store uncooked cut fries? Tried to make some other day, didn't finish. Had quite a bit left over.....am currently storing th
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
A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of li
Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even
I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height.
I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I d
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor ba
I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very stee
Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar
At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke.
I find myself getting hit too much by boiling oil. Even when I keep my face really far from the pan it hits me. Are there any general guidelines or best practi
I am starting to get into frying again. I was wondering if it is ok to store the oil after it has cooled down in its original container or if there is a better
I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When
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
How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got b
Will coated chicken fry up okay after keeping in the frig for an hour?
I recently watched a friend cooking, and he used a paper towel as a splatter shield: This seems like a very convenient solution, since you can just throw aw
When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the h
Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. Ho