It seems to me besides boiling/simmering everything requires oil or causes a food to fry in their own oil. Deep frying obviously doesn't work however I have no
I have been failing, for six years, to make the amazing fried potato curry I grew up eating at home in India. I honestly don't know what I'm doing wrong. I have
***Edit**** So there seems to be much confusion about the way I worded the question and how I described the situation. So I will try to clarify. The max fill li
I've been frying tilapia fillets in flour for a while and I like it, easy and tasty, just getting a bit tired of the same fish. Is there any other fish availabl
While making french fries earlier I began to wonder what would happen if I changed my process in a few ways. My current method: Peel potatoes and cut into thi
I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
I am confused about how multi-cooker actually works. Frying meat on a skillet is one thing. Baking it in the oven is another. Advertisement says a multi-cooker
I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that
When I fry pierogi or potatoes, and even though the oil I use is minimal, I try to maximize the oil I discard by letting the fried food sit on a paper kitchen t
When frying an egg, I drop about a tablespoon of room temperature butter in the frying pan and turn it on medium flame. As it's melting, it starts to make a his
How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in
I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are n
When I cook fried chicken, my friends sometimes claim it tastes like peanut butter--especially after it sits for a while after cooking. Why? I know I'm not the
In this video of a chef deep frying shrimp, he repeatedly applies more batter to the shrimp, clearly touching the oil over and over. Does the batter protect you
My brother is having a go at me because I apparently destroyed his Tefal fryer because I left the oil sitting. He said that "the oils been sitting too long, it'
Is there a biological reason why some vegetables are "good" to fry on a pan while some others are not? I would readily fry onions (from "a little bit" up to "
I like to fry up chicken occasionally and I've used a few different methods over the years. Typically my recipe is something like: Place milk or egg in one di
I just de-glazed my new All Clad pan after frying up some chicken breasts. I was not sure how to get the pan clean so I de-glazed it with water. Should I keep
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 am growing white cabbages and have an idea to use the stalk leaves (not the outer leaves of the cabbage) in the same way as fried zucchini/courgette flowers.