Frying

Why does oil splatter when I cook? According to Cucina Moderna, oil splatter comes from ingredients releasing small amounts of liquid into the hot oil. Once the tiny

You want it to be firm enough so that when you take the tooth picks out it doesn’t fall apart. Deep fry at 365°F for 4-5 minutes or

Canola oil specifically is the one of the best choices because it has a light color, mild flavor and a high smoke point making it ideal for frying

Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to

But there’s a simple solution that will have you serving up a batch of perfect eggs—that aren’t stuck together—in no time. The trick is to drop each egg

To fry frozen fish fillets, place them on a lightly greased baking sheet and cook for twenty minutes turning them halfway through bake time for better results. You

Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface

All foods give off some steam when cooking, so it’s important to leave the lid off the pan during frying so the steam evaporates rather than collecting on

Fish Fries: In the South, turkey fryers might as well be called fish fryers, given how often they’re used for community events. Have your own Friday-night fish fry:

Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt