The Best Oils for Frying Your Favorite FoodsSkills
Whether you're deep-frying or pan-frying, these are the best oils to use for crispy, golden perfection.
The Best Way to Keep Fried Foods CrispySkills
Lots of recipes for fried foods (like fried calamari or fried chicken) call for placing them on paper towels, brown paper bags, or even newspaper to drain excess oil, but unfortunately, this doesn’t help keep that nice crispy texture you worked so hard to achieve. There’s an easy way, borrowed from restaurants that deep-fry food every day, to keep your fried foods crispy and delicious! The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet.
What’s the Difference Between Corn Oil, Canola Oil, and Vegetable Oil?Skills
Plus, the best way to use each of them.
Try This! Fried CapersSkills
Have you ever had fried capers? Crispy, nutty, and briny, these little blossoms add big impact to salads, pasta, meat, and vegetable dishes.Fried capers take just seconds to make, yet they add such a wonderful, unexpected dimension to even the simplest dishes. Check out Jacques Pépin’s tutorial and some recipes for inspiration.
Why You Should Add a Carrot to Your Latke Frying Oil Skills
Plus, five other brilliant latke tips from the author of Sababa, Adeena Sussman.
Fried Capers Are the Magical Flavor Sprinkles Your Meal NeedsSkills
Soggy capers are a thing of the past.
Hack Your Instant Ramen with Fried OnionsSkills
If what you crave is crunch, look to the pantry for a container of crispy fried onions. We’re bringing the classic casserole topping to ramen with equally savory results. Crispy fried onions bring a welcome contrast to the tender bite of the noodles. As they soften into the broth, the onion flavor creates another layer of savory richness. Prepare the instant ramen according to the package instructions. Pour into a bowl and top with up to 1/4 cup of crispy fried onions.
What Can I Make in a Deep Fryer?Skills
Q: My partner and I were given a deep fat fryer for Christmas. Having never owned one before, I’m stumped: What do I cook in it other than chips? Can anyone recommend a good recipe source? Sent by Hannah Editor: I’m seeing lots of chips, fries, doughnuts, and all sorts of extra-crispy foods in your future. A deep fat fryer is a fun tool to have in the kitchen; it allows you to make numerous foods at home that you’d otherwise have to go out and purchase.
Why Are My Fried Wontons So Puffy?Skills
Q: I have been making fried wontons for about a month. I am not able to get my wontons to be full. When I stuff them, they are bursting out of the wrappers. However, when I cook them, they puff up and I am left with hollow, chewy wontons. What is it that I am doing wrong? Sent by Vann Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness. Readers, do you have any tips on how to fill wontons so they don’t have such hollow centers?
Mar 19, 2015
The Best Pan for Stir-Frying When You Don’t Have a WokSkills
If you think you can’t make a good stir-fry without a wok, think again. It’s possible, and I’ve been doing it for years. All you need is one tool, and I’m sure you already have it in your kitchen. Living in New York City, storage space in the kitchen is at a premium. It’s forced me to be selective about the appliances, tools, and cookware I buy. Even though I love stir-fry and make it regularly, one piece of cookware that hasn’t made the cut is a wok.
Feb 26, 2015
5 Reasons Why You Should Deep-Fry OutsideSkills
Let’s face it — deep-frying, or even shallow-frying, food is a pain, even if the results are delicious. Oil splatters everywhere, your kitchen gets hot, and sometimes that greasy oil smell can linger in your kitchen and house for days and days. Who wants to smell like fried fish or latkes? Nobody. An easy solution? Take the frying outside. Here are five reasons why you should take frying to the great outdoors. It’s just as easy as frying indoors.
Dec 15, 2014
3 Reasons Why It’s Better to Make Gravy in a Frying PanSkills
So gravy is just another type of sauce, and sauces would logically be made in saucepans, right? Well, in the case of making gravy, a saucepan is not the ideal piece of cookware to prepare it in. Instead, I prefer to make gravy in a large frying pan or sauté pan, and here are three reasons why! Gravy-making often starts with making a roux — a cooked fat and flour mixture.
Nov 18, 2014
How Can I Fix the Enamel Coating on My Frying Pan?Skills
Q: I have my elderly grandmother’s tiny enamel frying pan. However, the majority of the enamel has come off and, as a result, anytime you cook an egg in it, it sticks! Is there anyway I can get this re-enameled? Sent by LC Editor: Here are a few other posts with information: Chipped Enamel: Need to Replace This Cookware? What Should I Do With a Damaged Enameled Cast Iron Pot? Is It Possible To Seal or Repair My Chipped Le Creuset Pot? Readers, any thoughts?
Jun 17, 2014
Make-Ahead Meals: Pan-Fried Falafel and Homemade PitaSkills
Here’s the dilemma: we like fresh-made meals (ie, not just re-heating leftovers), but we also don’t always have time for the prep work, simmering, and so on that can go into a meal from scratch. We’ve been looking for meals that can be prepped ahead and then made within minutes of walking in the door – like these falafel and pitas!First of all, preparing the falafel mix and the dough for the pita is already pretty quick.
May 13, 2010