How to achieve a constant browning and even cooking when you have a bunch of steaks that do not fit on the pan? What happens to me is that usually the first ba
I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. Th
I was using Coconut oil to fry up tostada shells and I was wondering if its safe to reuse the oil I used the night before to cook up more shells the next day?
Whenever I fry hamburgers I can't help but notice that they create a lot of smoke. I have brand new non-stick pans, and an electric stove. I cook them on settin
Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one
I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm. The sausages are delicious, but how can I do
I had an idea a while back to make stuffed french fries. I was thinking specifically about a cheesy, thick, french onion soup sort of a thing inside a crispy fr
This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooke
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that ma
Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way
I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pa
I've heard that cooking with olive oil is bad for you and can be toxic. Is this true? If so, to what extent? I see no warning on the container of my olive oi
I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper. It always turns out tasting great, but it is often times really so
I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway thr
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of t
I have never been successful in making pan-fried potatoes àla the American diner. It seems like such a simple concept, but they never turn out right! Usu
What's the difference between sautéing, frying, and caramelizing? When I cook chopped onions in a pan with oil until they are brown and have a slightly
I've probably only made tempura 10 times in my life, with fairly inconsistent results. often it has been heavier than the best restaurant versions I've had. The
I have tried a couple ways to do this and they have been OK. Of course, when I worked in industrial kitchens, using a deep fryer and a stainless steel potato m
Was thinking how to spice up our pancakes and eggs for the little ones and remember seeing pancakes in various shapes before. Do people put them right in the p