I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure whi
Some restaurants have larger fries that are super crispy. The outside layer is hard and thick. image: https://qualitygreens.com/recipes/recip
I would like to clarify I am not asking about oil splatter nor am I asking about air filtration tools. What is the best way to reduce the generation of frying a
Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does norm
While frying chicken, with a basic marinate of eggs, salt, pepper and ginger-garlic paste overnight, I get a sort of raw taste of chicken, but when I eat the sa
When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it se
I would like to clarify I am not asking about oil splatter nor am I asking about air filtration tools. What is the best way to reduce the generation of frying a
Has anyone had success at making dosa on a clad stainless steel pan? I mimicked the method for frying eggs on clad stainless steel (medium heat, when drops of w
This is standard store-bought potato pancake mix, from the Jewish aisle. The instructions are simple enough: beat one egg in medium bowl add 1 cup cold water st
I'm trying to make a baby squid fregola better. It's working well apart from one thing: I'd like the baby squid to have more of a maillard reaction and perhaps
Is it safe to consume lemon oil in the quantities that would be found in fried food? Could I fry corn tortillas, for instance? Would it fry?
Given the choice between the following coatings and batters, which will give the crispiest, longest lasting crispy coating on deep-fried chicken breast pieces?