I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a
I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards.
When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become go
I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual: Dusted the fish in flour fi
Good hungarian pancakes use potato pancakes the size of a big plate as base under the goulash. I never managed to successfully flip such a pancake. I can make s
How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
I really like the taste and texture of red lentils and I've been cooking them (sometimes together with rice) as a side dish or as part of the
I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts
I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of
I need to fry some ground beef with some spices (black pepper, mustard seeds, cumin, cinnamon, salt, garlic, onion). I have olive oil and also almond oil. Wha
I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it)
I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse i
I have honey and porkchops. Is it safe to marinate the porkchops in a honey based marinade and then fry them in a blend of cooking oils?
I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see tha
I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this
In last few years I have eaten a few cordon blue like variations which were quite delicious. I have tried replicating some of them at home, and while they were
I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the
I was at the supermarket just now, and there were 2 types of refined canola oil, with very different pricing. Is there any reason to believe that the cheaper on
Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oi
I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super