ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: cooking oil temperature

Misc.
How do you check the temp of cooking oil in a skillet? I have a recipe that is for fried chicken that says not to go over 325 degrees.

MsgID: 0058309
Shared by: Shirley Ohio
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: cooking oil temperature
  Shirley Ohio
2 Checking Cooking Oil Temperature
  Susan, Hawaii
ADVERTISEMENT
Random Recipes
  • Spinach and Mushroom Roulade
  • SPINACH AND MUSHROOM ROULADE 1 (10 oz) package frozen chopped spinach, thawed (or 1 lb fresh spinach) 1 teaspoon butter 4 eggs, separated salt and freshly-ground black pepper (to taste) 1/4 cup grated parmesan cheese ...
  • Petite Sausage Quiches (baked in mini muffin cups)
  • PETITE SAUSAGE QUICHES FOR THE DOUGH: 1 cup butter or margarine, softened 2 packages (3 ounces each) cream cheese, softened 2 cups all-purpose flour FOR THE FILLING: 6 ounces bulk Italian sausage 1 cup (4 ounces)...
  • Barbecued Brisket (oven, Progressive Farmer magazine)
  • BARBECUED BRISKET 6 pounds beef brisket 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon minced garlic 4 medium onions, thinly sliced 2 cups water, divided use 16 ounces tomato sauce 1/2 cup chopped onion 1/4 cup Worces...
  • Heinz Sure Bet Vinaigrette Salad Dressing or Marinade
  • HEINZ SURE BET VINAIGRETTE "Use part of the vinaigrette for this recipe and the rest as a delicious salad dressing." 1 cup olive oil 1/2 cup Heinz apple cider or white vinegar 2 teaspoons Dijon mustard 1 teaspoon dri...
ADVERTISEMENT
  • Country Ham Hash with Chipotle Mustard Sauce
  • COUNTRY HAM HASH WITH CHIPOTLE MUSTARD SAUCE 1 1/4 pounds Yukon Gold potatoes (4 to 6 medium potatoes), peeled and diced 1 teaspoon salt, plus more to taste 2 tablespoons butter 2 tablespoons olive oil, plus more for ...
  • Dreamy Chicken Stew (using cream of chicken soup)
  • DREAMY CHICKEN STEW 1 (10 3/4 oz) can condensed cream of chicken soup 1 1/2 cups water, divided use 1 cup sliced celery 1 medium onion, quartered 1 teaspoon salt 1/4 teaspoon poultry seasoning 1/8 teaspoon pepper 1 (4...
  • Cranberry Cream Cheese Mold (layered Jello)
  • CRANBERRY CREAM CHEESE MOLD 1 1/2 cups boiling water 2 pkg. (4-serving-size each) cranberry Jello (or any red flavor) 1 1/2 cups cold water 1/2 tsp. ground cinnamon 1 medium apple, chopped 1 cup whole berry cranberry ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cooking oil temperature
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!