How do I keep Oscar Meyer bologna from shriveling up when I fry it in a saute pan?!
Answers: I have tried anything and everything. It happens every time. Please help me...
Ah, Pat, it seems to me that the problem lies in the fact that you are frying your bologna too often and for too long....try sampling other items and it should be fine....; )
You can't unless you want to brine it first.
Soak it in salty water for a couple hours.
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turn the fire down
Snip the edges so when it cooks and they shrink a bit, it will still lie flat, also cook at a lower heat.
get a bacon iron. Its a cast iron weight used to keep bacon flat. I would assume it would work. try williams sonoma, but tell them it is for bacon, otherwise they will look at you like your trailer trash. screw them.
Lower the heat and hold flat with a spatula, and ask for thicker slices when purchasing
Place 4 tiny cuts into the rind. Thinking of the face of a clock, make a ?" cut into the bologna at 12:00, 3:00, 6:00, and 9:00.
And dont' overcook it.
Cut three lines radiating out from the center, kind of like you'd cut a pizza but leave the center intact. That'll keep it flat, just like they fry bologna in France's finest restaurants.
you mean it balloons up and the edges cook but not the centre? just slice it up a third on three sides and it stays flat. Now I've only used blue ribbon for frying, so I don't know what Oscar puts in it to shrivel it.....
you could always use bison balogna
;)
Buy fat free...its the grease that makes it shrivel but then it doesnt brown as nice i dont think..so its up to you..just throw extra pieces in pan and do it that way since it comes out so small:)
I always give my bologna a good rub down first. Unless their is a picture of "you know who" on it. Then, I just nail it to the pan.
You need Ball Park Bologna..it plumps!
My grandmother both removed the rind prior to frying and cut one slit in the circle all the way to middle. Place in a cold pan over medium-medium low heat. Slow and steady, baby. It fries flat and ends up looking a little like pacman when you're done.
We then ate it on white bread with yellow mustard and slices of fresh tomato. Don't forget the salt and pepper.
good luck. sounds delicious.
put some butter or oil on the pan. turn down the burner and don't fry it for so long. try medium heat for about 30 seconds on either side. that's all you really need.
It will always shrivel up. Cut a slice in it so it looks like pacman or use a weight on it.
do you use fat, if not then put alittle vegetable oil in three, oh and let it cook slowly as high heat makes it shrivel as you put it lol and try cutting a tiny slit on one side of the bologna when frying it, about an inch in length. hope this helps p, it works for me. pppsssssssttttttttttt you plan on cooking some for me too??? and can I have eggs over easy please lol. bye bye p