Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different
James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the
I attempted to air fry some sweet potatoes and over cooked them a bit. I noticed that they had black dots all over them which I havent seen before. Is this norm
I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil. If I add spices to these onions aft
I don't like too salty food but I like some fat, so my goal is to reduce the salt content of my bacon by one third, but keep the other tastes as original as pos
I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs a
I recently bought a cast-iron grill pan, in hopes to recreate the great taste of grilled salmon steaks I ate recently at a restaurant. Before trying it, I had
It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from t
I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the v
I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I
I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this
I always fry a whole fried chicken in 12 pieces (bones removed from breast, tenderloins separated and remaining breasts cut in half) and haven't had any problem
I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the
Goal Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on. Background The grocery store likes to sell packs of chicken breas
I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165. Howev
There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar wa
If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand b
Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
I don't understand how to properly fry something. I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait
Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chick