French Fries: Why soak in cold water, and if so, why a long time
网页2016年1月5日 · 8. I have heard that, to get crispy french fries, I need to get rid of the excess starch on the surface of potatoes after cutting them. But that can't be the reason, really, because starch is actually what FORMS the crust... so my reasoning is the following: we soak them because enzymes released by cutting will quickly convert the starch into ...
Culinary term for frying in water (without oil)? - Seasoned Advice
网页2015年6月27日 · 5. Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow). Could this be considered a type of roasting if the main heat transfer is from cookware to food?
Can I fry an egg in water? - Seasoned Advice
网页Nov 27, 2018 at 11:51. 1. Not being flippant here but "frying eggs in water" is commonly called poaching and gives you a completely different texture. Some people prefer eggs that way, matter of preference. – Steve Chambers. Nov 27, 2018 at 20:04. Add a comment.
My chicken breasts release a lot of fluid when cooked. How do I …
网页2015年4月16日 · 8. Moisture-release is not a result of the cooking process but of the quality of the chicken. Try the following experiment: Buy the cheapest chicken breast you can find. Now put two pans on the stove, and put the industrial chicken breast in the left pan and put the kosher/halal in the right. Ensure both pans have the same heat setting, the ...
Reducing the moisture in cooked rice for making fried rice
网页2017年4月22日 · Drying the freshly cooked rice by spreading it on a tray and putting it under a fan for one hour does the trick. Kenji's recommends this method (even more than day old rice!) If you don't have an hour to wait, you can spread still hot rice on a tray and let the surface moisture evaporate. Day old rice makes excellent fried rice (stored at least ...
How to make extra crispy and crunchy breading like KFC?
网页Take your chicken pieces and dip in the water, then place them in the flour. Remove from the flour and shake the excess off the chicken (preferably back into the flour basin). Then re-dip into the water, straight up and down to ensure very little breading loss. Then back into the shaker. By the way, the shaker is also how you develop the little ...
meat - Adding water to a pan-fried burger - Seasoned Advice
网页2016年12月19日 · 1. I picked up this trick from one of the restaurants I used to work at. When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of water midway through cooking and cover the pan. It's the only way I cook my burgers now, as I've noticed a significant difference in fat content reduction.
What's the technique for frying plantain? - Seasoned Advice
网页Let the plantains over-ripen; the peels should have lots of black over top of deep yellow. Then slice them roughly 2cm thick, on an angle. Cook in a pan of oil (enough to submerge half a plantain at a time) on medium heat until they turn golden brown. Flip and repeat, then remove from the oil & dab away the excess.
How to cook fried chicken gizzards that are tender?
网页2010年7月17日 · To simmer, place gizzards in a pan and cover with cold water make sure the water is a least 2 to 3cm above the gizzards. Add an onion and bay leaf. Bring the water to a boil then cover and simmer for 2 to 2 and half hours. Add more hot water if needed. Once done, let cool slightly, add to the marinade and refrigerate for about an hour.
Why do fry cooks use water to cook burgers? - Seasoned Advice
网页2015年3月13日 · The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. I've seen this done to quicker melting cheese onto the tops of burgers, but it's never something I've done at home.