Joseph asks…
How to stir fry meats without them watering up?
I love stir fry and often make various dishes. My problem is that when stir frying meats (finely sliced) they tend to water up before frying. Their juices come out. I’ve tried heating the skillet really well to the point that the very little oil is smoking and again the juices start to flow. Perhaps I should just dump the meat in the skillet and not stir around until each side seals with the heat? Any tips?
Nagesh answers:
It won’t hurt anything for that to happen, as you continue to cook the juices will concentrate and become thicker and add flavor to the sauce. Or maybe you’re trying to cook too much meat at a time, so you’re ending up braising rather than frying?
John asks…
How do I keep the breading on fried items when deep frying?
Whenever frying fish, the breading always seems to come off. What am I doing wrong?
Nagesh answers:
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.
James asks…
What’s the difference between baking, roasting, frying, broiling and grilling?
Frying is very different but I put it in to get you guys started.
Nagesh answers:
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 cooks the dish. Roasting is mainly used for vegetables (especially potatoes) and roasts (hence “roast”-ing!)
LeCruset (sic) is a wonderful cookware (expensive, but it will last you the rest of your life) for roasting. It’s porcelain coated cast-iron which takes the heat and distributes evenly throughout the entire piece for very even cooking.
Broiling – you are cooking the food with the upper heating element only. The closer the oven rack to the broiler, the quicker it cooks. This is especially good for fish, as fish cooks quickly. But be careful! Left unattended for even a minute and you can have a nicely burnt dish! Broiling also helps if you cooked an item and it’s looking a bit anemic. Broiling browns and makes the tops of dishes crispy.
Frying – I think from your question you have that one! 🙂 Frying is cooking something in hot oil. Usually not butter, as butter burns quickly and easily. Peanut oil is great for frying, as it has a really high burn temperature… Meaning that it can withstand higher heat without smoking.
Grilling – That’s when you place your food on a grate over charcoals (gas, electric, or the old fashioned bags). Grilling is good because when the food is cooking, it smells terrific! Plus, by the way you arrange the coals, you can put your food over the hottest part to sear the food (it’s like sealing it) and then move it to a not-so-hot area to finish cooking.
Laura asks…
What kind of stir fry should I use for Broccoli stir fry mix?
I have a bag of Birds Eye broccoli stir fry (has broccoli, mushrooms, carrots, onions, red peppers, etc in it) and some steak/beef strips to cook, but what kind of stir fry sauce is good to cook it in? I’m not a huge fan of soy sauce.. I don’t mind a couple tsps of it but don’t want it to be mainly soy sauce.
Nagesh answers:
Try pan frying the steak/beef strips [Is they’re not too thin] with oil. Then as for the vegetable, add oil, 2 cloves of fresh garlic [Sliced or diced], and then add the vegetable into the same frying pan where the steak/beef strips were cooking on. Then lastly add about 2 tbsps of soy sauce and a little bit of water. Season with salt and pepper, and you’re ready to serve! =]
Betty asks…
How do you make fried yams in harvest moon tree of tranquility?
i’ve triedthe frying pan but it seems to make stir fry instead how do i make it?
Nagesh answers:
Ok I think you mean GRILLED Yam. Because there is no such thing as FRIED Yam. (Urg, that would taste horrible)
Ok I explained in the Additional info part >FIRST RAINBOW for your question
‘Im totally in love with Chase on Havest Moon Tree of Tranquility whats the quickest way to win his heart?’
But this is how you make GRILLED YAM.
RECIPE GRILLED YAM
Grilled Yam (purple):
You have to either grow a yam from seed or buy one from Souffle farm during fall & GRILL IT ON BONFIRE (use matches on a pile of driftwood). You can also buy a grilled yam from Maya at the spring & summer flea markets on the 22nd.
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