David asks…
How do I make fried chicken without using eggs?
I’m planning to make fried chicken, but I have no eggs… What do I do and do I need them to make the fried chicken? Thanks.
Nagesh answers:
Use buttermilk!
Http://allrecipes.com/Recipe/southern-style-buttermilk-fried-chicken/Detail.aspx
Ruth asks…
How do you get sweet potato fries nice and crispy without deep frying them?
I usually cut them into strips and pan fry them with a little butter but they still turn out soft, unless I REALLY cook them but then they turn black. I want them crispy but am not willing to deep fry them.
Nagesh answers:
Brush them with a little vegetable oil instead. Butter is mostly water, which is why your fries stay soft. By the time the water has evaporated by cooking them longer, the fries have been over cooked.
James asks…
What is the best way to fry without smells?
My roomate loves to fry, this ruins the apartment. I want to buy him an electric fryer that doesn’t produce smells. What would be the best kind of equipment to purchase for him to fry without smells? Brand, model, and/or technique would be appreciated?
Nagesh answers:
I haven’t found a way to fry that doesn’t leave odors..I have had good luck with Glade Odor Neutralizer..burning a couple candles will help as well..
Thomas asks…
Is there chemistry in frying instant noodles?
I am wondering i there is any chemistry in frying instant noodles for my project. What I do is take cup of noodles have hot water into it, microwave for a few seconds then put into the frying pan with hot sauce, soy sauce, lemon, onion powder and pepper. So is there any chemistry in the food that I am making?
Nagesh answers:
There is no science to it and its not frying technically, just heating.
Frying means cooking in oil in a frypan
H-man
Susan asks…
How do you make frozen fries crispy in the oven?
Every time that I cook frozen fries in the oven, I can not make them come out crispy no matter how long they cook. Would aluminum foil over the pan work?
Nagesh answers:
The fries need high heat, even heating, low moisture, oil/fat, and time. The problem with cooking frozen fries in most ovens is that heating is very uneven, so that some fries will brown and then burn before others have even thawed. Fries are inconsistent in size and volume, which affects how much heat is required to thaw them, cook the starch, then brown the exterior.
There are steps you can take to address each of these problems. In a regular oven, you need to spread out the fries evenly on the largest cookie sheet you have, with none of them touching each other, leaving space for hot air to circulate around each one. If you pile them up, you’ll always cook and burn the exterior ones before the interior. Another problem is that a regular oven uses the natural heat currents to circulate however they flow, which is very uneven and can flow over part of the cookie sheet and fries while other parts have little heat flow. So it helps to protect the cookie sheet from direct heat currents by one of several methods. You could use an insulated cookie sheet. You could use a pizza/baking stone underneath. Electric ovens have different heat flow than gas ovens. It really gets complicated when you consider all of the factors of baking frozen fries.
The best solution for baking frozen fries is to get a better kind of oven – a convection oven – that uses a fan to circulate the hot air. You don’t have to buy an expensive full size convection range. There are plenty of affordable convection toaster ovens. These are great for cooking and browning frozen food evenly and quickly. They also don’t heat up the kitchen as much as a large oven. You can even put them outside for cooking in a protected, dry place during the summer. They are better than regular ovens for baking everything. Many have manual or digital timers. Some have rotisseries. Some are larger to handle full size frozen pizza or have multiple racks large enough to cook roasts and whole chickens or turkey. In the long term, save the money to eventually get a full size convection oven if you do enough baking to justify the extra expense. There are also combo convection microwave ovens, like the Cuisinart model that I got for about $250. I also have a convection toaster oven that I got about 10 years ago at Costco for about $65 that has a rotisserie, manual timer, and can do pizza and roasts in the double rack area. I always get the best results from them for baking frozen foods. They’re great for cooking kiddie favorites of chicken nuggets and fish sticks, although you have to keep youngters safely away from burning themselves, because some surfaces of the oven can get very hot on some models.
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