What is the best way to preheat a stainless steel pan enough that the food won't stick, but not so much that it warps?
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posted by Jim Biancolo
on Sep 28, 2012 -
12 answers
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's
A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints.
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posted by The Whelk
on May 28, 2012 -
7 answers
Lately I've been using a lot of rendered beef fat in my cooking. Is this a reasonable replacement for cooking with plant based oils, or am I flirting with a heart attack with every fried egg and handful of popcorn?
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posted by biddeford
on Jan 1, 2010 -
18 answers
Spanish Translation Filter: We are living in Southern Spain, please could somebody provide me with a few names of good meat for example, fillet steak, rib-eye, sirloin, tender meat for putting in a casserole etc.
Thanks in advance...
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posted by spinko
on Oct 17, 2008 -
7 answers
Either because she loves me, or because she wants me to die early, my lovely wife bought me a deep fryer! What are your favorite recipes that end in “…deep fry until golden brown.”? I’m especially looking for recipes for fish and chips and tempura, but anything else will be appreciated.
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posted by bondcliff
on Jun 23, 2008 -
29 answers
When you deepfry something, what do you do with the leftover grease? Chase it down the drain with really hot water, put it in a container and toss it, or reuse it? And if you re-use it, do you strain it first, and does it make a difference whether you used the grease for meat or fish vs. potatoes or oreos? Is rancidity a concern?
posted by stupidsexyFlanders
on Oct 25, 2004 -
22 answers
