Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Kitchen Information Reference Forum / Rules for frying
    Lost? Site Map

    Rules for frying

    michelles3boys
    Wed Apr 14, 2010 6:07 pm
    Food.com Groupie
    Ok, I always get confused about this. What are the rules for frying things?

    ~ Frying hamburgers: do you fry slow on low/medium heat or faster on med/high? Do you flip only once or several times?

    ~ Bacon: I think you are supposed to flip it every minute or so, right?

    ~ Bone in chicken: This is something that's always intimidated me. Do you fry it on fairly high heat? How many times do you flip?

    Is there some sort of rule of thumb to remember about frying?
    michelles3boys
    Wed Apr 14, 2010 6:09 pm
    Food.com Groupie
    Shoot, I meant to ask this in Cooking Q&A.

    *edit* I have put this in Q&A. I know there is a rule for not posting the same thread in different forums. If you want to delete this one, I'll understand.
    Chocolatl
    Sat Apr 17, 2010 11:25 pm
    Food.com Groupie
    michelles3boys wrote:
    Shoot, I meant to ask this in Cooking Q&A.

    *edit* I have put this in Q&A. I know there is a rule for not posting the same thread in different forums. If you want to delete this one, I'll understand.


    I've never heard of any rule for not posting the same thread in different forums. If there is one, a lot of people have violated it.
    AskCy
    Mon Apr 25, 2011 5:57 am
    Food.com Groupie
    there aren't any true rules for frying !

    The simple reason being personal taste and equipment.

    If you want something slowly fried to stop the outsides getting too crusty then its your choice.
    It also depends on the pan type, thickness, material and the heat source.. over a gas flame in a thin pan you will find bacon would be burning quite quickly... but in a thick pan on a more controlled electric hob you might find it takes longer... then of course some like bacon almost crunchy/crispy and others prefer it soft and almost uncooked...

    Steve

    (hello by the way...)
    dinarer
    Wed Oct 05, 2011 8:11 pm
    Newbie "Fry Cook" Poster
    It also depends on the pan type
    DaimonKing
    Tue Mar 20, 2012 5:58 am
    Regular "Line Cook" Poster
    Frying food is a part of any food culture. Here I just would like to add that improperly maintained deep fryers and frying oils can result in frying oils becoming degraded.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites