Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pre
I've been looking for a way to fry (not bake) sweet potatoes, maybe like the double-fry method for russet and russet-like potatoes, to get a crispy exterior.
My De Buyer Mineral B Element iron fry pan burns everything I cook, even though I’ve been using low to medium heat with non-stick foods (mostly potatoes)
Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a
Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of m
One of common toppings for fruit pierogi and several other dishes, usually sweet, is butter that has been melted and heated on a skillet/saucepan until it got a
My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has
I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking t
I just gave this recipe a try and the results were as follows: The first doughnuts to be fried, sat in for the full time period listed in the recipe (3 minutes
I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoi
I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the
Something like halloumi can be fried directly, other firm cheeses melt before it's done. Can they be treated somehow so that they don't melt too soon?
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up b
One of the core advices when cooking beef is to allow it to rest at least five minutes before cutting it. But I have seen several videos where Japanese chefs cu
Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinat
I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I
Which one is better in samosa dough, ghee or oil? some people use ghee in dough of samosa and some people use oil.Is there any difference in taste and texture o
When I fry fish it's not spicy or crispy. I marinate it with fish masala, lemon juice, and garlic paste for 2 to 3 hours. How long should I marinate to get a c
Last week, I was preparing dinner for my family. I didn't have much time, so I bought some frozen potato-balls to deep fry. Everything went well, I fried 2 or 3
Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli pow