What is the healthiest oil to fry with that tastes good? And why is frying in oil unhealthy?
Q. I've heard peanut oil is the healthiest, but I'm frying doughnuts so I don't want any peanuty taste in there. Which oil would be the best to fry doughnuts in? Also, what makes frying in oil so unhealthy?
Asked by Mojo - Mon Jul 5 20:51:19 2010 - - 4 Answers - 0 Comments
A. The healthiest oil to fry with would be peanut oil, olive oil is very health but not good for deep frying because it smokes at a high temperature. It's just that any oil turns to saturated fat which health food experts say is bad for you but peanut oil does not turn into that much fat and the food does not absorb it as much as some other oils. Bon Appetit!
Answered by new2me - Mon Jul 5 21:02:28 2010
Q. I've heard peanut oil is the healthiest, but I'm frying doughnuts so I don't want any peanuty taste in there. Which oil would be the best to fry doughnuts in? Also, what makes frying in oil so unhealthy?
Asked by Mojo - Mon Jul 5 20:51:19 2010 - - 4 Answers - 0 Comments
A. The healthiest oil to fry with would be peanut oil, olive oil is very health but not good for deep frying because it smokes at a high temperature. It's just that any oil turns to saturated fat which health food experts say is bad for you but peanut oil does not turn into that much fat and the food does not absorb it as much as some other oils. Bon Appetit!
Answered by new2me - Mon Jul 5 21:02:28 2010
How do I keep the breading on fried items when deep frying?
Q. Whenever frying fish, the breading always seems to come off. What am I doing wrong?
Asked by vaughgeran - Sun Nov 11 14:39:16 2007 - - 9 Answers - 0 Comments
A. The breading hasn't sealed to the fish. Pat the fish dry with a paper towel on both sides. Dredge in well seasoned flour, to absorb more moisture and add flavor. Dip into egg wash-1 tbsp. water for every whole egg Dip into seasoned breadcrumbs/flour. I would let the coating hang out on the fish for maybe 20 minutes in the refrigerator, and then get it right into the hot oil. Are you using a good temperature for deep frying your fish? It should probably be slightly on the high side 375-400 if it's a thin piece of fish. Maybe around 350 for a thicker piece. You want to really get a nice sear on the outer layer of the breading to help keep everything together. Hope this helps.
Answered by b_lobi - Sun Nov 11 14:48:00 2007
Q. Whenever frying fish, the breading always seems to come off. What am I doing wrong?
Asked by vaughgeran - Sun Nov 11 14:39:16 2007 - - 9 Answers - 0 Comments
A. The breading hasn't sealed to the fish. Pat the fish dry with a paper towel on both sides. Dredge in well seasoned flour, to absorb more moisture and add flavor. Dip into egg wash-1 tbsp. water for every whole egg Dip into seasoned breadcrumbs/flour. I would let the coating hang out on the fish for maybe 20 minutes in the refrigerator, and then get it right into the hot oil. Are you using a good temperature for deep frying your fish? It should probably be slightly on the high side 375-400 if it's a thin piece of fish. Maybe around 350 for a thicker piece. You want to really get a nice sear on the outer layer of the breading to help keep everything together. Hope this helps.
Answered by b_lobi - Sun Nov 11 14:48:00 2007
Is it good to heat extra virgin oil for frying indian foods?
Q. I am using extra virgin olive oil for frying indian foods. Can i use it to fry and cook indian foods? Is there any danger ? Is it good for normal cooking other than frying?
Asked by Ramesh - Fri Jul 9 02:02:00 2010 - - 3 Answers - 0 Comments
A. The thing that makes extra virgin good is that it hasnt been boiled so it hanst lost its extra nutrients and is supposed to be put on bread or salads (raw not cooked) its not gonna kill you but itcost more than others and then you arent even getting your nutrients you paid for :) Check out this write up on oils
Answered by ShoeGal - Fri Jul 9 02:24:09 2010
Q. I am using extra virgin olive oil for frying indian foods. Can i use it to fry and cook indian foods? Is there any danger ? Is it good for normal cooking other than frying?
Asked by Ramesh - Fri Jul 9 02:02:00 2010 - - 3 Answers - 0 Comments
A. The thing that makes extra virgin good is that it hasnt been boiled so it hanst lost its extra nutrients and is supposed to be put on bread or salads (raw not cooked) its not gonna kill you but itcost more than others and then you arent even getting your nutrients you paid for :) Check out this write up on oils
Answered by ShoeGal - Fri Jul 9 02:24:09 2010
How does frying food turn bad?
Q. Now, I know all the facts about fried food being bad. But I want to know how does it become bad. How does chicken(not so bad for you), and olive oil(rather good for you), go from healthy to bad? And what oil is healthier to use when frying food? Oh. By the way, Im talking about pan and deep frying.
Asked by asmoday6000 - Mon Sep 21 23:37:14 2009 - - 8 Answers - 0 Comments
A. I just a mum not a chief but i use oil sunflower for every thing apart from fryed eggs i use cooking fat solid block i like the taste better.
Answered by happy - Tue Sep 22 09:39:08 2009
Q. Now, I know all the facts about fried food being bad. But I want to know how does it become bad. How does chicken(not so bad for you), and olive oil(rather good for you), go from healthy to bad? And what oil is healthier to use when frying food? Oh. By the way, Im talking about pan and deep frying.
Asked by asmoday6000 - Mon Sep 21 23:37:14 2009 - - 8 Answers - 0 Comments
A. I just a mum not a chief but i use oil sunflower for every thing apart from fryed eggs i use cooking fat solid block i like the taste better.
Answered by happy - Tue Sep 22 09:39:08 2009
Deep frying french fries and chicken at same time?
Q. Bought this Presto deep fryer 2 weeks ago and have been frying french fries. Can I deep fry french fries and chicken together or is that taboo? Will it cause excess bacteria?
Asked by Vintage Music - Tue Jun 10 13:17:27 2008 - - 12 Answers - 0 Comments
A. No, it shouldn't cause any bacterial problems... the oil is really hot and woudl kill any bacteria. What I"m worried about is cooking times. While they both take awhile, I'm worried frozen FF can lower the temp of the oil enough where the chicken doesn't cook right. Or conversely, cold chicken may make the oil too cool for frying potatoes nicely. Just do your chicken first, then finish w/ fries. Keep chicken warm in a 200 F oven.
Answered by Sugar Pie - Tue Jun 10 13:56:43 2008
Q. Bought this Presto deep fryer 2 weeks ago and have been frying french fries. Can I deep fry french fries and chicken together or is that taboo? Will it cause excess bacteria?
Asked by Vintage Music - Tue Jun 10 13:17:27 2008 - - 12 Answers - 0 Comments
A. No, it shouldn't cause any bacterial problems... the oil is really hot and woudl kill any bacteria. What I"m worried about is cooking times. While they both take awhile, I'm worried frozen FF can lower the temp of the oil enough where the chicken doesn't cook right. Or conversely, cold chicken may make the oil too cool for frying potatoes nicely. Just do your chicken first, then finish w/ fries. Keep chicken warm in a 200 F oven.
Answered by Sugar Pie - Tue Jun 10 13:56:43 2008
Should you dispose of old cooking oil/frying grease in the sink?
Q. I've been wondering this question for awhile now. I was told that you can do this with hot water running at the same time, but doesn't this mess up your drain? Where would you dispose of your old cooking oil/frying grease?
Asked by Hot Ice - Sun Oct 21 11:35:29 2007 - - 5 Answers - 0 Comments
A. No, you shouldnt put grease or oil of any kind down the kitchen sink. This will cause build up in your pipes and regardless of how hot of water you run down the drain it will not melt it. Oil and water seperate. I drain mine into a normal bowl and after it has cooled I put it in the trashcan, in either an empty can or empty box. Some people use empty coffee cans to put grease in and I tried this (my mom has ALWAYS did that) but with in a few days the grease smells so nasty that when you open the can to put more in it, it almost gags you.
Answered by Mommy to 1+triplets - Sun Oct 21 14:24:51 2007
Q. I've been wondering this question for awhile now. I was told that you can do this with hot water running at the same time, but doesn't this mess up your drain? Where would you dispose of your old cooking oil/frying grease?
Asked by Hot Ice - Sun Oct 21 11:35:29 2007 - - 5 Answers - 0 Comments
A. No, you shouldnt put grease or oil of any kind down the kitchen sink. This will cause build up in your pipes and regardless of how hot of water you run down the drain it will not melt it. Oil and water seperate. I drain mine into a normal bowl and after it has cooled I put it in the trashcan, in either an empty can or empty box. Some people use empty coffee cans to put grease in and I tried this (my mom has ALWAYS did that) but with in a few days the grease smells so nasty that when you open the can to put more in it, it almost gags you.
Answered by Mommy to 1+triplets - Sun Oct 21 14:24:51 2007
Why are foods fried in a frying pan supposively worse for you than foods baked in an oven?
Q. If you use olive oil in both cases (frying and baking), what's the difference?
Asked by Kristy - Wed Apr 2 20:54:00 2008 - - 3 Answers - 0 Comments
A. Because when frying, the food is submerged in oil for the entire time. If you use olive oil for baking, and you're not submerging the food in it, only a small amount will be absorbed into the food.
Answered by austindavec - Wed Apr 2 20:58:32 2008
Q. If you use olive oil in both cases (frying and baking), what's the difference?
Asked by Kristy - Wed Apr 2 20:54:00 2008 - - 3 Answers - 0 Comments
A. Because when frying, the food is submerged in oil for the entire time. If you use olive oil for baking, and you're not submerging the food in it, only a small amount will be absorbed into the food.
Answered by austindavec - Wed Apr 2 20:58:32 2008
What's the difference between sauteing & frying?
Q. I've heard that sauteing means putting a little oil on the bottom of a skillet & frying is when you immerse food in grease. Is this accurate? If not, then what?
Asked by Angelo - Wed Aug 18 23:37:49 2010 - - 4 Answers - 0 Comments
A. There is two types of frying: pan-frying and deep frying. Pan-frying involves a breaded item (usually) placed in a pan with oil. The oil should cover the food about 1/3 to 1/2. The item is browned on one side and turned to brown on the other. Pan-frying usually involves using large pieces of food and is done at a lower heat than sauteing. Deep frying is where the food is immersed in a vat of oil to promote even browning. The food used for deep frying is often breaded or battered using beer batter or tempura batter. Deep frying temperatures are typically 350 to 400F. Sauteing is when you use a small amount of fat in a pan and you constantly move the food about while it cooks so that it evenly browns. Sauteing is done at a… [cont.]
Answered by Betty - Wed Aug 18 23:42:44 2010
Q. I've heard that sauteing means putting a little oil on the bottom of a skillet & frying is when you immerse food in grease. Is this accurate? If not, then what?
Asked by Angelo - Wed Aug 18 23:37:49 2010 - - 4 Answers - 0 Comments
A. There is two types of frying: pan-frying and deep frying. Pan-frying involves a breaded item (usually) placed in a pan with oil. The oil should cover the food about 1/3 to 1/2. The item is browned on one side and turned to brown on the other. Pan-frying usually involves using large pieces of food and is done at a lower heat than sauteing. Deep frying is where the food is immersed in a vat of oil to promote even browning. The food used for deep frying is often breaded or battered using beer batter or tempura batter. Deep frying temperatures are typically 350 to 400F. Sauteing is when you use a small amount of fat in a pan and you constantly move the food about while it cooks so that it evenly browns. Sauteing is done at a… [cont.]
Answered by Betty - Wed Aug 18 23:42:44 2010
How do I cook with and clean a stainless steel frying pan?
Q. I bought a stainless steel fry pan and the very first time I used it, I sprayed it with Pam before frying a chop. And this stained the pan with a bright orange stain that will not wash out! What did I do wrong and how can I clean it? I used it only once!
Asked by Muldah - Fri Jul 17 19:34:22 2009 - - 9 Answers - 0 Comments
A. First get some Barkeeper's Friend. It's a powdered cleanser that does wonders on anything metal! Dampen the pan, sprinkle generously, let soak for about 10 minutes and give it a scrub with a sponge. You might have to repeat the soaking but the Barkeeper's will take it off. And Barkeeper's is cheap! I've bought it in grocery stores and discount stores like Wal-Mart. Stainless is a great cooking material but it is different. Because it conducts heat so much more efficiently, you can use a lower heat setting. I agree with the other poster who said Pam is the worst thing ever invented! I have spent more hours scrubbing that stuff off of cookware and bake ware! I either use a bit of oil and spread that around the pan or a commercial… [cont.]
Answered by M M T - Sat Jul 18 07:38:30 2009
Q. I bought a stainless steel fry pan and the very first time I used it, I sprayed it with Pam before frying a chop. And this stained the pan with a bright orange stain that will not wash out! What did I do wrong and how can I clean it? I used it only once!
Asked by Muldah - Fri Jul 17 19:34:22 2009 - - 9 Answers - 0 Comments
A. First get some Barkeeper's Friend. It's a powdered cleanser that does wonders on anything metal! Dampen the pan, sprinkle generously, let soak for about 10 minutes and give it a scrub with a sponge. You might have to repeat the soaking but the Barkeeper's will take it off. And Barkeeper's is cheap! I've bought it in grocery stores and discount stores like Wal-Mart. Stainless is a great cooking material but it is different. Because it conducts heat so much more efficiently, you can use a lower heat setting. I agree with the other poster who said Pam is the worst thing ever invented! I have spent more hours scrubbing that stuff off of cookware and bake ware! I either use a bit of oil and spread that around the pan or a commercial… [cont.]
Answered by M M T - Sat Jul 18 07:38:30 2009
Why does oil always pool to one side of my frying pan?
Q. Is it because I have cheap frying pans? Uneven stove? Is it supposed to do that? It frustrates me when I am trying to stir fry and such. Any suggestions?
Asked by ssmile128 - Tue Mar 18 21:50:55 2008 - - 11 Answers - 0 Comments
A. Either your stove or your burner is not level. Adjust it by slipping a samll pieceo of wood under the low side. You need a level to get it perfect. Or just guage it by putting water in the pan and adding a wooden wedge or something sturdy under the leg till the water is level in the pan.
Answered by char__c is a good cooker - Tue Mar 18 21:54:43 2008
Q. Is it because I have cheap frying pans? Uneven stove? Is it supposed to do that? It frustrates me when I am trying to stir fry and such. Any suggestions?
Asked by ssmile128 - Tue Mar 18 21:50:55 2008 - - 11 Answers - 0 Comments
A. Either your stove or your burner is not level. Adjust it by slipping a samll pieceo of wood under the low side. You need a level to get it perfect. Or just guage it by putting water in the pan and adding a wooden wedge or something sturdy under the leg till the water is level in the pan.
Answered by char__c is a good cooker - Tue Mar 18 21:54:43 2008
How can I cook chicken successfully without frying it?
Q. I am going to be making chicken enchiladas and am wondering what the best way to cook the chicken breast would be for these. I don't like frying chicken at all and try staying away from it. What are other options for cooking that will be great for this? What would be the best way to bake it? And for how long?
Asked by Miss_Concerned - Thu Dec 25 18:01:32 2008 - - 10 Answers - 0 Comments
A. Poach the breasts in chicken broth. Just be sure not to overcook. P.S. If you want to bake it, leave the skin and bone one. That way, it's less likely to dry out. If you poach it, skin and bone it first. Poaching would be the fastest method.
Answered by Cranky Yankee - Thu Dec 25 18:08:52 2008
Q. I am going to be making chicken enchiladas and am wondering what the best way to cook the chicken breast would be for these. I don't like frying chicken at all and try staying away from it. What are other options for cooking that will be great for this? What would be the best way to bake it? And for how long?
Asked by Miss_Concerned - Thu Dec 25 18:01:32 2008 - - 10 Answers - 0 Comments
A. Poach the breasts in chicken broth. Just be sure not to overcook. P.S. If you want to bake it, leave the skin and bone one. That way, it's less likely to dry out. If you poach it, skin and bone it first. Poaching would be the fastest method.
Answered by Cranky Yankee - Thu Dec 25 18:08:52 2008
How can you control the heat of boiling oil in a frying pan so that it doesn't get over 365 Fahrenheit?
Q. I am gonna fry some in a frying pan, how can I control the heat of the oil so that it is between 330 and 365 Fahrenheit? Besides, what oil should I use?
Asked by TriKri - Fri Nov 2 19:51:27 2007 - - 5 Answers - 0 Comments
A. Peanut oil is the best oil for deep frying. Its thicker viscosity helps it absorb more heat without coming to the smoking point. Also...controlling the heat is done by adjusting the flame (if you have gas) or the dial for your burner ( if you have electric). Keeping the heat at about just above medium and using a deep fry thermometer will help you in maintaining the right temp. Also, if you are still having trouble...use a heavier bottomed pan. A good heavy 18/10 gauge pan with an alluminum disc bottom will help the heat distribute evenly. Hope this helps you!
Answered by baker271974 - Fri Nov 2 20:04:38 2007
Q. I am gonna fry some in a frying pan, how can I control the heat of the oil so that it is between 330 and 365 Fahrenheit? Besides, what oil should I use?
Asked by TriKri - Fri Nov 2 19:51:27 2007 - - 5 Answers - 0 Comments
A. Peanut oil is the best oil for deep frying. Its thicker viscosity helps it absorb more heat without coming to the smoking point. Also...controlling the heat is done by adjusting the flame (if you have gas) or the dial for your burner ( if you have electric). Keeping the heat at about just above medium and using a deep fry thermometer will help you in maintaining the right temp. Also, if you are still having trouble...use a heavier bottomed pan. A good heavy 18/10 gauge pan with an alluminum disc bottom will help the heat distribute evenly. Hope this helps you!
Answered by baker271974 - Fri Nov 2 20:04:38 2007
What's the difference between baking, roasting, frying, broiling and grilling?
Q. Frying is very different but I put it in to get you guys started.
Asked by King of Hearts - Thu Nov 16 00:59:50 2006 - - 6 Answers - 0 Comments
A. Renate had a very good answer! Baking is the heat source coming from the top and bottom of your oven; giving what's in there even cooking. If you are lucky enough to have a convection oven, there is a fan in the back wall of the oven and it distributes the heat perfect and evenly. Convection ovens require less cooking time and you lower the stated temperature by fifty degrees -- because it's so efficient. Roasting - again, the heat comes from the top and bottom elements and you don't cover the food. Usually when roasting, you start the oven at a higher temperature and when the food goes in, you immediately lower the temp to the recipe's stated temp. Doing this, the high temp seals in the juices by searing the outside, then the low temp… [cont.]
Answered by cindybman - Thu Nov 16 01:29:40 2006
Q. Frying is very different but I put it in to get you guys started.
Asked by King of Hearts - Thu Nov 16 00:59:50 2006 - - 6 Answers - 0 Comments
A. Renate had a very good answer! Baking is the heat source coming from the top and bottom of your oven; giving what's in there even cooking. If you are lucky enough to have a convection oven, there is a fan in the back wall of the oven and it distributes the heat perfect and evenly. Convection ovens require less cooking time and you lower the stated temperature by fifty degrees -- because it's so efficient. Roasting - again, the heat comes from the top and bottom elements and you don't cover the food. Usually when roasting, you start the oven at a higher temperature and when the food goes in, you immediately lower the temp to the recipe's stated temp. Doing this, the high temp seals in the juices by searing the outside, then the low temp… [cont.]
Answered by cindybman - Thu Nov 16 01:29:40 2006
How can I cut down the smoke from frying Spam?
Q. When I fry Spam on the stove, it generates a lot of smoke and hazes up the apartment. Is there something I can put in the frying pan to make it so frying it doesn't generate so much smoke?
Asked by grozlam - Thu Oct 2 01:55:51 2008 - - 5 Answers - 0 Comments
A. When a fatty food smokes during frying, it means that the oils have reached what is called their smoke point, in other words, they've started to burn. If you are frying spam in an oil (and I hope not, it's got enough on its own) then you need to switch to one meant for higher temperatures, such as refined soy or safflower oil. If you're just putting it in the pan, then your only option is to turn down the temperature so the fat in the spam doesn't smoke. I used to have an apartment kitchen. Those things smoke up so fast, it totally sucks. It's nicer to have a well-ventilated kitchen where smoke can go out the window easily.
Answered by weirdfish13 - Thu Oct 2 02:04:03 2008
Q. When I fry Spam on the stove, it generates a lot of smoke and hazes up the apartment. Is there something I can put in the frying pan to make it so frying it doesn't generate so much smoke?
Asked by grozlam - Thu Oct 2 01:55:51 2008 - - 5 Answers - 0 Comments
A. When a fatty food smokes during frying, it means that the oils have reached what is called their smoke point, in other words, they've started to burn. If you are frying spam in an oil (and I hope not, it's got enough on its own) then you need to switch to one meant for higher temperatures, such as refined soy or safflower oil. If you're just putting it in the pan, then your only option is to turn down the temperature so the fat in the spam doesn't smoke. I used to have an apartment kitchen. Those things smoke up so fast, it totally sucks. It's nicer to have a well-ventilated kitchen where smoke can go out the window easily.
Answered by weirdfish13 - Thu Oct 2 02:04:03 2008
Is there any difference between oil blanching and just frying?
Q. I saw Good Eats episode where Mr. Brown sticks fish into some hot oil and pops it in the oven. He called it oil blanching. Isn't this the same exact thing as just deep frying the fish but maybe at lower temperatures? I understand that water and oils are polar opposites. So basically oil blanching is mainly for flavor while frying is mainly just to cook the food? In my experience oil burns more...a hell of alot more. I've been researching and chinese use oil blanching as a key method of making their meats super soft juicy and tender with almost a creamy consistency. How does this work at a chemical level compared to frying at high temperatures?
Asked by BUNguyenI - Thu Mar 22 01:18:36 2007 - - 6 Answers - 0 Comments
A. this is a debate that has been going on for years. Is cooking with oil a wet process( boiling/steaming) or a dry process( ovens/grills). actually it is both. When the oil is above 325 degrees it is closer to dry cooking.Reason: the water evaporates so fast, pushing out the vapors at a super fast rate that the oil has no chance of getting inside the food product. hence dry cooking. When the oils is below 200. the oil seeps in the food and flavor is exchanges, and water will somtimes esxcape but will just rise to the top this is how flavored oils are made( rosemary and herb oils) the herbs has some what of a water content but since the tempouture is low only the essences get extracted. Now what Alton was doing was the same as the… [cont.]
Answered by importchef - Thu Mar 22 03:11:20 2007
Q. I saw Good Eats episode where Mr. Brown sticks fish into some hot oil and pops it in the oven. He called it oil blanching. Isn't this the same exact thing as just deep frying the fish but maybe at lower temperatures? I understand that water and oils are polar opposites. So basically oil blanching is mainly for flavor while frying is mainly just to cook the food? In my experience oil burns more...a hell of alot more. I've been researching and chinese use oil blanching as a key method of making their meats super soft juicy and tender with almost a creamy consistency. How does this work at a chemical level compared to frying at high temperatures?
Asked by BUNguyenI - Thu Mar 22 01:18:36 2007 - - 6 Answers - 0 Comments
A. this is a debate that has been going on for years. Is cooking with oil a wet process( boiling/steaming) or a dry process( ovens/grills). actually it is both. When the oil is above 325 degrees it is closer to dry cooking.Reason: the water evaporates so fast, pushing out the vapors at a super fast rate that the oil has no chance of getting inside the food product. hence dry cooking. When the oils is below 200. the oil seeps in the food and flavor is exchanges, and water will somtimes esxcape but will just rise to the top this is how flavored oils are made( rosemary and herb oils) the herbs has some what of a water content but since the tempouture is low only the essences get extracted. Now what Alton was doing was the same as the… [cont.]
Answered by importchef - Thu Mar 22 03:11:20 2007
How can you prevent oil from splashing in a frying pan?
Q. I plan on frying (or cooking in oil) some breaded chicken chunks and I always get splattered by the hot oil. What can I do to prevent it?
Asked by Penny Lane - Wed Jun 24 12:34:09 2009 - - 11 Answers - 0 Comments
A. The best way to prevent this is to use a deep pot like you would normally cook stew in. The sides are deep enough that the spatters are contained within the pot. Also you may be using a frozen product which spatters more due to the ice crystals in the hot grease.
Answered by Toocutedobs - Wed Jun 24 12:42:07 2009
Q. I plan on frying (or cooking in oil) some breaded chicken chunks and I always get splattered by the hot oil. What can I do to prevent it?
Asked by Penny Lane - Wed Jun 24 12:34:09 2009 - - 11 Answers - 0 Comments
A. The best way to prevent this is to use a deep pot like you would normally cook stew in. The sides are deep enough that the spatters are contained within the pot. Also you may be using a frozen product which spatters more due to the ice crystals in the hot grease.
Answered by Toocutedobs - Wed Jun 24 12:42:07 2009
How do you remove a burn from a nonstick frying pan?
Q. We cracked out the new nonstick frying pan to use on the new stove. But it sat funny and now there's a black burn in the middle of the pan! Does anyone have any ideas/tips on how to remove, or at least get rid of most of, the burn, without ruining the pan? THANKS!!!
Asked by alwaysmyself82 - Tue Jan 2 20:57:08 2007 - - 8 Answers - 0 Comments
A. two parts vinegar, one part baking soda, slowly let it warm on the stove for an hour or so . . . it should slide right off.
Answered by NautyRN - Tue Jan 2 20:58:33 2007
Q. We cracked out the new nonstick frying pan to use on the new stove. But it sat funny and now there's a black burn in the middle of the pan! Does anyone have any ideas/tips on how to remove, or at least get rid of most of, the burn, without ruining the pan? THANKS!!!
Asked by alwaysmyself82 - Tue Jan 2 20:57:08 2007 - - 8 Answers - 0 Comments
A. two parts vinegar, one part baking soda, slowly let it warm on the stove for an hour or so . . . it should slide right off.
Answered by NautyRN - Tue Jan 2 20:58:33 2007
Not a joke. What is the difference between a roasting chicken and a frying chicken?
Q. Is it just that frying chickens are smaller? Can you roast a frying chicken.
Asked by ronson - Sat Mar 10 22:53:52 2007 - - 6 Answers - 0 Comments
A. Frying chickens are younger and more tender meat. The roasters are older and really need longer cooking times to help tenderize them. The skin on roasters is thicker and tougher also. Fryers can be roasted though and roasters can be fried.
Answered by sensible_man - Sat Mar 10 23:04:57 2007
Q. Is it just that frying chickens are smaller? Can you roast a frying chicken.
Asked by ronson - Sat Mar 10 22:53:52 2007 - - 6 Answers - 0 Comments
A. Frying chickens are younger and more tender meat. The roasters are older and really need longer cooking times to help tenderize them. The skin on roasters is thicker and tougher also. Fryers can be roasted though and roasters can be fried.
Answered by sensible_man - Sat Mar 10 23:04:57 2007
The fat in your frying pan catches fire and burns fiercely. How can you stop the fire safely?
Q. -What fire triangle factor does this remove from the frying pan fire? -Why do you never put water on a fyring pan fire?
Asked by MaeMae - Tue Sep 18 15:44:13 2007 - - 11 Answers - 0 Comments
A. Grease fires float on top of water - and continue to burn. Water tends to spread the flames, too. Smother it to put it out. (Cut off the source of oxygen)
Answered by AlterEgo - Tue Sep 18 15:48:04 2007
Q. -What fire triangle factor does this remove from the frying pan fire? -Why do you never put water on a fyring pan fire?
Asked by MaeMae - Tue Sep 18 15:44:13 2007 - - 11 Answers - 0 Comments
A. Grease fires float on top of water - and continue to burn. Water tends to spread the flames, too. Smother it to put it out. (Cut off the source of oxygen)
Answered by AlterEgo - Tue Sep 18 15:48:04 2007
What would be a good way to season skirt steak before frying and applying honey bbq sauce?
Q. What would be a good way to season skirt steak before frying and applying honey bbq sauce after its cooked? Salt, pepper, garlic powder etc? Any suggestions please? All I know is I want to spread some honey bbq sauce on it after its cooked I don t know what to season it with beforehand that would go with that.
Asked by Christopher S - Mon Apr 26 15:22:34 2010 - - 1 Answers - 0 Comments
A. A good steak really only needs salt and pepper and if you're going to put sauce on it, you may not even need the salt depending on how salty the sauce is. Garlic powder would go well with the barbecue sauce but it might be overkill. If you like things spicy you could add some cayenne powder to the salt and pepper mix.
Answered by Chanteuse_ar - Mon Apr 26 15:26:14 2010
Q. What would be a good way to season skirt steak before frying and applying honey bbq sauce after its cooked? Salt, pepper, garlic powder etc? Any suggestions please? All I know is I want to spread some honey bbq sauce on it after its cooked I don t know what to season it with beforehand that would go with that.
Asked by Christopher S - Mon Apr 26 15:22:34 2010 - - 1 Answers - 0 Comments
A. A good steak really only needs salt and pepper and if you're going to put sauce on it, you may not even need the salt depending on how salty the sauce is. Garlic powder would go well with the barbecue sauce but it might be overkill. If you like things spicy you could add some cayenne powder to the salt and pepper mix.
Answered by Chanteuse_ar - Mon Apr 26 15:26:14 2010
From Yahoo Answer Search: 'frying'
Tue Sep 7 09:08:18 2010 [ refresh local cache ]
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contains a lot of salt so I don t add any Some people coat them with cornstarch but that only adds more oil which will stick more easily that way This is great with rice by the way
fryingpansandsnowboots.blogspot.com
Jessy
Wed, 14 Jul 2010 23:33:00 GM
Frying. Pans and Snow Boots. Parenting and Cooking in the Far North. Wednesday, July 14, 2010. Nine Years. Happy Anniversary honey! Time sure flies when you're having fun. And a lot of it gets wasted when you have an iPhone. Thanks! ...
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