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How can I get rid of as much oil from my schnitzel after deep-frying it?
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My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it.
I use napkins to dry as much as possible but it doesn't do a great job.
Any ideas?
frying deep-frying
asked 4 hours ago
coolpasta
111
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coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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add a comment |Â
up vote
2
down vote
favorite
My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it.
I use napkins to dry as much as possible but it doesn't do a great job.
Any ideas?
frying deep-frying
asked 4 hours ago
coolpasta
111
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Hello and welcome! What temperature are you frying at?
– Cindy
4 hours ago
Don't deep-fry.
– paparazzo
1 hour ago
@Cindy I believe it's ~200C. It's an old oven, so it doesn't show, but I remember closely following them a few years ago. Does it matter?
– coolpasta
17 mins ago
add a comment |Â
up vote
2
down vote
favorite
up vote
2
down vote
favorite
My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it.
I use napkins to dry as much as possible but it doesn't do a great job.
Any ideas?
frying deep-frying
asked 4 hours ago
coolpasta
111
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it.
I use napkins to dry as much as possible but it doesn't do a great job.
Any ideas?
frying deep-frying
frying deep-frying
asked 4 hours ago
coolpasta
111
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
coolpasta
111
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
coolpasta
111
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
coolpasta
111
asked 4 hours ago
coolpasta
111
111
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
coolpasta is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Hello and welcome! What temperature are you frying at?
– Cindy
4 hours ago
Don't deep-fry.
– paparazzo
1 hour ago
@Cindy I believe it's ~200C. It's an old oven, so it doesn't show, but I remember closely following them a few years ago. Does it matter?
– coolpasta
17 mins ago
add a comment |Â
1
Hello and welcome! What temperature are you frying at?
– Cindy
4 hours ago
Don't deep-fry.
– paparazzo
1 hour ago
@Cindy I believe it's ~200C. It's an old oven, so it doesn't show, but I remember closely following them a few years ago. Does it matter?
– coolpasta
17 mins ago
1
1
Hello and welcome! What temperature are you frying at?
– Cindy
4 hours ago
Hello and welcome! What temperature are you frying at?
– Cindy
4 hours ago
Don't deep-fry.
– paparazzo
1 hour ago
Don't deep-fry.
– paparazzo
1 hour ago
@Cindy I believe it's ~200C. It's an old oven, so it doesn't show, but I remember closely following them a few years ago. Does it matter?
– coolpasta
17 mins ago
@Cindy I believe it's ~200C. It's an old oven, so it doesn't show, but I remember closely following them a few years ago. Does it matter?
– coolpasta
17 mins ago
add a comment |Â
3 Answers
3
active
oldest
votes
up vote
2
down vote
Heat your oil to 375 F (190 C). Use a oil or candy thermometer to make sure you maintain that temp. Fry your schnitzel. Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. Remove as much excess oil this way as possible. Move to absorbent paper. The combination of the right temperature, and removing excess surface oil will help greatly.
answered 3 hours ago
moscafj
19.9k12956
add a comment |Â
up vote
1
down vote
Bread is really good at soaking up oil. You can use dried bread, and then make croutons after it has soaked up the oil.
When I was in a navy galley, we used to make schnitzels for 120 people. After the basket, they would go in a big pan lined with slices of day-old bread.
The bread soaked up the oil, and after all the schnitzels were done, we would add garlic to the bread and let it dry in a low temperature oven for an hour.
I'm honestly not sure if this was done in order to soak up the oil, or in order to make use of the old bread, but it works as both anyway.
answered 2 hours ago
Carmi
9,69952950
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
add a comment |Â
up vote
0
down vote
The easiest way to get rid of excessive oil is not to add it in the first place...
Therefore add some oil in a misting or spray bottle and spray a little bit of oil on both sides of the schnitzel or add a slice of butter on top and then put the schnitzel in the oven at 175°C (347°F) until nice and crispy.
answered 4 hours ago
Fabby
3,7281135
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
add a comment |Â
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
Heat your oil to 375 F (190 C). Use a oil or candy thermometer to make sure you maintain that temp. Fry your schnitzel. Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. Remove as much excess oil this way as possible. Move to absorbent paper. The combination of the right temperature, and removing excess surface oil will help greatly.
answered 3 hours ago
moscafj
19.9k12956
add a comment |Â
up vote
2
down vote
Heat your oil to 375 F (190 C). Use a oil or candy thermometer to make sure you maintain that temp. Fry your schnitzel. Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. Remove as much excess oil this way as possible. Move to absorbent paper. The combination of the right temperature, and removing excess surface oil will help greatly.
answered 3 hours ago
moscafj
19.9k12956
add a comment |Â
up vote
2
down vote
up vote
2
down vote
Heat your oil to 375 F (190 C). Use a oil or candy thermometer to make sure you maintain that temp. Fry your schnitzel. Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. Remove as much excess oil this way as possible. Move to absorbent paper. The combination of the right temperature, and removing excess surface oil will help greatly.
answered 3 hours ago
moscafj
19.9k12956
Heat your oil to 375 F (190 C). Use a oil or candy thermometer to make sure you maintain that temp. Fry your schnitzel. Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. Remove as much excess oil this way as possible. Move to absorbent paper. The combination of the right temperature, and removing excess surface oil will help greatly.
answered 3 hours ago
moscafj
19.9k12956
answered 3 hours ago
moscafj
19.9k12956
answered 3 hours ago
moscafj
19.9k12956
answered 3 hours ago
moscafj
19.9k12956
19.9k12956
add a comment |Â
add a comment |Â
up vote
1
down vote
Bread is really good at soaking up oil. You can use dried bread, and then make croutons after it has soaked up the oil.
When I was in a navy galley, we used to make schnitzels for 120 people. After the basket, they would go in a big pan lined with slices of day-old bread.
The bread soaked up the oil, and after all the schnitzels were done, we would add garlic to the bread and let it dry in a low temperature oven for an hour.
I'm honestly not sure if this was done in order to soak up the oil, or in order to make use of the old bread, but it works as both anyway.
answered 2 hours ago
Carmi
9,69952950
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
add a comment |Â
up vote
1
down vote
Bread is really good at soaking up oil. You can use dried bread, and then make croutons after it has soaked up the oil.
When I was in a navy galley, we used to make schnitzels for 120 people. After the basket, they would go in a big pan lined with slices of day-old bread.
The bread soaked up the oil, and after all the schnitzels were done, we would add garlic to the bread and let it dry in a low temperature oven for an hour.
I'm honestly not sure if this was done in order to soak up the oil, or in order to make use of the old bread, but it works as both anyway.
answered 2 hours ago
Carmi
9,69952950
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
add a comment |Â
up vote
1
down vote
up vote
1
down vote
Bread is really good at soaking up oil. You can use dried bread, and then make croutons after it has soaked up the oil.
When I was in a navy galley, we used to make schnitzels for 120 people. After the basket, they would go in a big pan lined with slices of day-old bread.
The bread soaked up the oil, and after all the schnitzels were done, we would add garlic to the bread and let it dry in a low temperature oven for an hour.
I'm honestly not sure if this was done in order to soak up the oil, or in order to make use of the old bread, but it works as both anyway.
answered 2 hours ago
Carmi
9,69952950
Bread is really good at soaking up oil. You can use dried bread, and then make croutons after it has soaked up the oil.
When I was in a navy galley, we used to make schnitzels for 120 people. After the basket, they would go in a big pan lined with slices of day-old bread.
The bread soaked up the oil, and after all the schnitzels were done, we would add garlic to the bread and let it dry in a low temperature oven for an hour.
I'm honestly not sure if this was done in order to soak up the oil, or in order to make use of the old bread, but it works as both anyway.
answered 2 hours ago
Carmi
9,69952950
answered 2 hours ago
Carmi
9,69952950
answered 2 hours ago
Carmi
9,69952950
answered 2 hours ago
Carmi
9,69952950
9,69952950
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
add a comment |Â
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
Wow! I had forgotten about that. Many years ago some of the local seafood restaurants would serve fried seafood on top of dry bread. It was well understood that the bread was not to be eaten. It was just better at absorbing any excess oil.
– Cindy
2 hours ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
How come the temperature matters so much for not getting a lot of oil stuck on it? And oh yea, the bread trick actually works.
– coolpasta
16 mins ago
add a comment |Â
up vote
0
down vote
The easiest way to get rid of excessive oil is not to add it in the first place...
Therefore add some oil in a misting or spray bottle and spray a little bit of oil on both sides of the schnitzel or add a slice of butter on top and then put the schnitzel in the oven at 175°C (347°F) until nice and crispy.
answered 4 hours ago
Fabby
3,7281135
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
add a comment |Â
up vote
0
down vote
The easiest way to get rid of excessive oil is not to add it in the first place...
Therefore add some oil in a misting or spray bottle and spray a little bit of oil on both sides of the schnitzel or add a slice of butter on top and then put the schnitzel in the oven at 175°C (347°F) until nice and crispy.
answered 4 hours ago
Fabby
3,7281135
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
add a comment |Â
up vote
0
down vote
up vote
0
down vote
The easiest way to get rid of excessive oil is not to add it in the first place...
Therefore add some oil in a misting or spray bottle and spray a little bit of oil on both sides of the schnitzel or add a slice of butter on top and then put the schnitzel in the oven at 175°C (347°F) until nice and crispy.
answered 4 hours ago
Fabby
3,7281135
The easiest way to get rid of excessive oil is not to add it in the first place...
Therefore add some oil in a misting or spray bottle and spray a little bit of oil on both sides of the schnitzel or add a slice of butter on top and then put the schnitzel in the oven at 175°C (347°F) until nice and crispy.
answered 4 hours ago
Fabby
3,7281135
edited 4 hours ago
answered 4 hours ago
Fabby
3,7281135
answered 4 hours ago
Fabby
3,7281135
answered 4 hours ago
Fabby
3,7281135
3,7281135
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
add a comment |Â
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I've experimented a lot, but it seems you need a lot of oil to get that crunchyness, especially on the sides, otherwise, it just ends up burnt.
– coolpasta
16 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
I live in Germany and that's how I make my Schnitzels: spray some oil, turn around, spray some more, 175°C and depending on the thickness, 20-30 min convection while you cook the other stuff. @coolpasta (If I'm in a hurry, just add a nice slice of butter on top, it'll drizzle off the sides and underneath...) Also: The meat should be juicy and the crust should be crunch
– Fabby
13 mins ago
add a comment |Â
coolpasta is a new contributor. Be nice, and check out our Code of Conduct.
coolpasta is a new contributor. Be nice, and check out our Code of Conduct.
coolpasta is a new contributor. Be nice, and check out our Code of Conduct.
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1
Hello and welcome! What temperature are you frying at?
– Cindy
4 hours ago
Don't deep-fry.
– paparazzo
1 hour ago
@Cindy I believe it's ~200C. It's an old oven, so it doesn't show, but I remember closely following them a few years ago. Does it matter?
– coolpasta
17 mins ago