SC - deep frying

[Mark Harris]

>Do you cook your battered flowers in a deep fat fryer?  I've read of 
>these and think that I did some squash ones a looong time ago.  I have 
>a recipe for sage leaves in batter from my German cookbook.  Don't 
>have a deep fat fryer, and wonder if the stuff is good enough to 
>bother looking for one at a flea market.

To which Julleran replied:

>Use a good, deep pot. That's what I do. Works as well as the deep fryer I
>used to have.

What does the deep frying do that frying in s shallower pot doesn't?

This seems awfully wasteful of oil, especially if you are only cooking
a few items. Someone mentioned that you could filter the oil for reuse?
How do you do that? Drain it through a colander lined with paper towels?
What then, is this oil only good for future deep frying or can it be
used for other things?

Was deep frying period? It seems expensive in oil, but I guess in some
areas olive oil was common.

Stefan li Rous
mark at risc.sps.mot.com



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