I've made omelettes in this pan before without any problems, but fried eggs are impossible to make without sticking.I heat the pan, throw few
For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow
Can someone please tell me, why do cooking instructions have you frying in olive oil? That doesn't make any sense as olive oil has a very low
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch;
Frying gets rid of the water in food, and salt is added to remove water from onions while frying. Since getting rid of water is the objective, if one has suffic
Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat
I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any bread
I was wondering if it is possible to deep fry food that would normally be fried in vegetable oil in butter or lard instead? Will the result be different?
After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I
I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my
I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize e
I made chicken in peanut butter sauce. Similar to this question, it split. I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in
So the instruction on the food carton that I just bought only mentioned of oven-method but I actually know the food can be served via frying (on another brand p
So in the package the instruction is only on an oven, but i know you can fry a hash brown.
I know this might not be a question to ask on here but was hoping maybe someone might be in the deep frying industry and could help since I've been on hold for
So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me
I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep
How does extreme cold (think wind chill of -40°F (-40°C) to maybe -80°F (-62°C) affect deep frying a turkey? Can it be done, and if so what do I
I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them f