"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-27-2011, 10:33 AM   #1
Assistant Cook
 
Join Date: Mar 2011
Posts: 2
Trying to learn out to deep fry: Food is too crispy!

Hello,

I just got a new deep fryer (4.1 liter) and I'm trying to learn how to cook properly.

First, I tried french fries. They came out very crunchy but soft on the inside. They were too crunchy, but tasty.

I then tried fried chicken (battered in flour). The chicken came out so hard. It was WAY too crispy. The outside was almost like biting into thick egg shells. It was really gross.

What would be causing this? I cut the pieces of chicken breast up into small pieces (perhaps too small). I deep fried them at 375F for 13 minutes. Any tips to a newcomer? Thanks in advance!

__________________

__________________
void.pointer is offline   Reply With Quote
Old 03-27-2011, 10:41 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
French fries are supposed to be crispy on the outside and soft on the inside.

Was it the chicken or the crust that was too hard. You post seems to suggest both.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-27-2011, 10:44 AM   #3
Assistant Cook
 
Join Date: Mar 2011
Posts: 2
Quote:
Originally Posted by Andy M. View Post
French fries are supposed to be crispy on the outside and soft on the inside.

Was it the chicken or the crust that was too hard. You post seems to suggest both.
Sorry for the lack of info. Let me explain:

The inside of the fried chicken seemed OK. It was the crust. The outside of the chicken (where it was battered) was very very hard (like egg shells). The inside didn't look burned or too dry. I didn't keep the food long enough in my mouth to know for sure though, it was too nasty :(

As for the french fries, they were about 2-3 times more crunchy than you might find in most fast food restaurants. They broke like twigs, but were still edible and somewhat soft on the inside. My point is, I could tell I made them too crunchy. I deep fried the french fries at 375F for about 4 minutes.

I have a feeling that everything I deep fry is getting too crunchy. I'm not sure if I'm cooking things for too long or if I'm using the wrong temps. I use peanut oil for everything.
__________________
void.pointer is offline   Reply With Quote
Old 03-27-2011, 11:46 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Try cooking the FFs for less time. Cook the chicken at a lower temperature so the outside won't get so hard by the time the interior is cooked.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-27-2011, 02:35 PM   #5
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,003
Welcome to DC.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 03-27-2011, 07:00 PM   #6
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
I, too, would fry chicken at a lower temperature for a longer time. But, I think the most basic issue of frying is the batter, or outer coating of starch. They say, for example, that french fries should first be fried to doneness in low temp oil, cooled, and then flash fried in high temp oil for a crisp exterior. Chicken nuggets will fry differently at different temperatures/times if it has a simple dry coat of flour, a thin coat of tempura, or thick cake batter.

Have fun with your new toy!
__________________
spork is offline   Reply With Quote
Old 03-28-2011, 09:56 AM   #7
Assistant Cook
 
Zzinged's Avatar
 
Join Date: Jun 2007
Posts: 29
You chicken might have turned out like that simply because the batter was too thick. Are you using watered down egg wash? Did you knock off the excess flour? If it's none of those things then as the others have said, look at lowering your temperature to something like 355F or reduce your cooking time.

As for the fries, you could try a lower temp or periodically lift the fries out of the oil for 30 seconds. This will slow down the outside cooking while letting the residual heat carry on the work inside.

OR... you could blanch the fries in lower temp oil, about 325F or so till they're medium soft, take them out, heat the oil to 375F and fry them till nicely crispy.
__________________

__________________
Zzinged is offline   Reply With Quote
Reply

Tags
food

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.