I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coati
What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it i
I am following this recipe to make stir fry lamb. However, I always end up overcooking the lamb out of fear of serving raw food, resulting in tough pieces of m
My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't
I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen a
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would
I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, t
I'm learning to cook, and would like to pan-fry a lamb chop. I tried it yesterday, using a tempered chop and some EVOO in my medium-high heat
I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one
I just purchased a deep fryer and have been looking at different recipes for making beer batter. I noticed that some instruct you to let the batter sit for a n
@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob
Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average.
My wife and I love making things from scratch, but we're just starting out without a lot of equipment. We don't have a cast iron pan, especially because my wife
I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need
I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/
I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you c
My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it? It's always intri
As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the
I've recently gotten a fried chicken recipe that I really enjoy. However, the coating (seasoned flour) is held on with egg and cream (mix 1 egg and 1/4 cup heav
After enjoying a recent BBC Food Programme podcast about bananas I bought some green plantain. I fried them, for breakfast, and ate them with an egg. They were