Sentences with phrase «when frying»

When frying bacon, do not turn the bacon rashers or move them around; just leave them alone.

Cooking with an air fryer allows you to use less oil while not sacrificing the crunchy texture we love when frying food.

Butter browns, and even burns, when frying with it, so doesn't that mean it's past the smoke point?

When frying, it's best to use oils that have a high «smoke point», or start smoking at a higher temperature.

I think the paste would have benefitted from adding 2 - 3 garlic cloves, then a whole star anise and cinnamon stick into the pan when frying it - other rending recipes have these ingredients.

When frying them, use butter instead of vegetable oil.

very good but I always add chopped celery and soften with the onion when frying.

I also added chestnut mushrooms when frying the sausage.

Heat is one of the major threats to proteins, as can be demonstrated when frying an egg — the clear white albumen turns opaque as the proteins unfold and then tangle like spaghetti.

When frying meat, always use a pan that is very hot as it makes it tenderer.

Science of the Soak When frying potato chips, starch and sugar in the spuds can cause them to brown too quickly, leaving them toasty on the edges but undercooked inside.

Let turkey sit at room temperature 1 hour — this may seem like a lot of waiting, but it's essential to getting that perfect golden color and texture when frying.

Leaving it in the fridge even for an hour helps the coating adhere properly when frying.

When frying, make sure you have all of the right equipment.

NB: the felafel's will spit quite a bit when frying so take care.

Also did not use 3 tablespoons of butter when frying the dumplings - would have been too much.

When frying your corn cakes, cut a slit in them to stuff as much queso as you can — because cheese is a must.

when frying it in a good bit of oil.

Add more oil as needed when frying the tortillas.

Efficient shortening filtering is key when frying food because it has a great impact not only on food taste, but a restaurant's pocketbook.

*** Be patient when frying the breads.

** You could add sesame seeds or poppy seeds in the dough or on top of the bread when frying.

I always add some wine when frying chicken but other than that i followed the recipe to the letter.

When frying, trans fat - free vegetable shortening makes for the best clone, but you can get by fine using vegetable oil if that's the way you want to go.

While most Good Food recipes call for large eggs, unless otherwise stated, for individual servings, such as when frying or poaching, size doesn't matter so much.

Dark russet potatoes have higher sugar content and develop a dark golden color when fried.

The chicken came out so crispy — it possibly tastes even better than when I fry it!

Also, when I fry an egg, I like the yolk runny, so in that sense, it's not completely cooked.

That super duper crunch happens when you fry the banana slices in oil and then quickly dry them out in the oven.

When I fry eggplant in oil, the eggplant usually absorbs too much oil and I never seem to get away with just 1/4 of a cup of oil.

When you fry shallots for a long time over low heat, they turn a wonderful shade of golden brown and develop an even richer savory flavor.

i might try cooking the chicken under the grill though as when i fried it in a griddle pan, by the time the chicken was cooked all the way through, the coating had gone black and it looked a bit frazzled.

I try to use nothing but the best oil when I fry, which in my opinion is peanut oil, and always make sure your oil is fresh.

hmmm... when I fry them that prevents them from getting soggy so that would be my best tip.

If your butter forms clumps, it's ok - it'll melt when you fry the French toast.

Jicama is a large, sweet, firm turnip that is used in vegetarian Vietnamese cuisine to imitate the juicy pork fat and pork skin (when fried).

That is what happens when you fry in vegetable oil... the oil seeps into what you are frying and you end up with something very greasy.

When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Since these solids are what actually burn when we fry or saute with butter, by removing them we get a frying fat with a groovy 480 °F smoke point, well above most vegetable oils (and much better tasting too).

Sometimes I get cravings for falafel, but I always regret eating it when fried.

It looks so attractive when you fry them.

Obviously, when you fry something over baking it, you get a really crisp outer layer.

This is one of those times when fried food is totally acceptable in my opinion.

This will help the saganaki form a nice golden crust and to hold its shape when fried.

When I fried them, I dipped them in egg and then put them directly into hot coconut oil and butter.

Add milk and mix until combined (it will not be a solid batter but slightly loose in consistency, it will firm up when fried).

Bananas are also yummy when fried in a dash of butter on the stove top — sprinkle with cinnamon and drizzle with honey if age appropriate.

I found that when I fried my homemade bacon, it tended to burn easily.

I baked mine for 15 minutes so stop them from breaking up when I fried them off after but next time I will probably use either more oats and / or some wholewheat flour.

Some pepper varieties shine when eaten raw, others when fried or roasted.