Frying and Sauteeing Foods

It's for presentation the same as if it has skin. The side that faces down first gets presented because the oil will be clean. If you are using fish with skin this will usually be skin first till crisp then turned and presentedskin side up so the diner can choose to eat or discard it.

Heterogeneous

Yes, people commonly use soy oil for frying.

A fork will pierce, allowing any internal juices to escape and ruining the appearance. Tongs or spatula are far better.

It is a fat that remains in a solid form at room temperature, like butter, as opposed to one that would be liquid, like sunflower oil.

Chestnuts need small stones to get rid of the germs as the small stones are not normal stones.

Sugar. You can caramelize sugar on a home stove quite easily. Salt's melting temperature, by contrast, is orders of magnitude higher

A fried doughnut has a lot of calories in it without being fried so if a doughnut was to be fried it would have to depend on what type of doughnut it is.

I apologize for not being able to provide a definite answer for your question. However, I think I may be able to help. When you say the pancakes turn black, does the taste change with them? Assuming you re-heat with the microwave, it is possible that because microwaves heat food from the inside, that in order to obtain the temperature you desire on the outside edges, you are burning the inside of the pancakes. Again, this is just the best guess I can make with the information provided. My suggestions would be to either let the pancakes thaw out in the fridge before heating them or to use a toaster instead. Hope I helped. Zilduli

Yes, and it's easier and more healthful to cook them that way. You can shape them and place them on a greased cookie sheet, or a cookie sheet covered with greased foil or parchment. Bake at 350º for 10 minutes, turn carefully and bake another 12-15 min. more. You can also scoop the batter into muffin tins, in which case you can call the finished product timbales. They will be done when a knife inserted in the center comes out clean.

The food you are frying is covered in oil. It is also deep frying like you would for fish and chip's.

its because butter is oily and oil is slippery. The oil from the butter goes on the frying pan and it makes the pan slippery so nothing sticks.

Butter contains moisture, the moisture helps dissolve the stuck on portion of food, (sugars usually), water works better at removing burnt on foods, but butter generally won't alter food you intend to eat afterwards.

on a synth

an Italian corn food rolled up into kind of a sausage.

Chicken "drumsticks" and wings are the severed legs and "arms" of an animal and still contain the blood vessels, often with blood still within, that nourished those body parts. Many sensitive and compassionate persons, seeing that evidence of violence in the fry pan, have ceased eating meat.

these chickens obviously spent a good portion of their lives on their feet - their is more vascularization (red marrow) in chicken legs than breasts or wings

I am not sure. i found one in my own attic that's been there at least forty years. It's nine inches in diameter and weighs in at 2.0 lbs

crackle crackle??

The cat Micha jumps in water.

around 2kg.

the heat and all the chemicals reacting with the oil

This rinses some of the starch out of the potatoes, which allows them to be lighter and crisper -- less soggy.

Water boils and if it cooks too long evaporates ( science) into a gas. It is not flammable. Oil on the other hand is flammable and will "fry" what-ever is put into it. Anything can cook in water ( vegetables, meats, fruit) but it is boiled.