Re- SC - deep frying

[Uduido at aol.com]

In a message dated 97-09-23 00:28:15 EDT, you write:

<< So how would you know looking at the period recipe? Are there particular
 foods you would fry and others you would deep fry? Why?>>

The first step in determining whether to pan fry or deep fry an item is to
determine if the recipe actually calls for this type of treatment. For
instance, if it contains a word such as 'y-fryit' this would be a good
indication that either pan frying or deep frying would be indicated. :-) 

The next step is to take a good look at the  main item to be fried. Chunks
(e.g. 'gobbits) would most certainly be browned on all sides; and, if further
instructions such as add broth or boiling are indicated pan frying (e.g.
browning) would be a first choice. 

If the cuts of food are not chunks but rather slices or lozenges, try to
determine from the recipe if these cuts are dipped in batter or breaded or if
the food is an integral part of a mixture (e.g. frittours; scotch eggs) which
calls for frying. If this is the case, then, IMO, deep frying would be
indicated.

Assuming the recipe specifically indicates frying as the cooking method,
certain foods such as seafood, fruits and filled dough produce a much better
finished dish when deep-fried. While veal, steaks and vegetables (e.g.
cabbage) produce better dishes when fried. Others like uncooked shelled eggs
are for the most part difficult if not impossible to deep fry.
 
 <<Why would olive oil not be used? Is it a matter of cost? Or is there
 some characteristic of lard which makes it better for this, such as
 heating to a higher temperature? >>

Although olive oil is a wonderful medium for pan frying, the over-all price
of olive oil has remained constant throughout the centuries when compared to
income. Although I have no research that would have precluded it's use as a
deep frying medium, from the stand point of practicallity and the miriad uses
to which it can be put, IMO, it was used for salads, as a bread dip, etc. in
lieu of it's use as a major cooking oil (e.g. deep frying). The negative side
of Oilve oil is a low smoking point and it's use in deep frying, indeed in
all forms of cookery, imparts a somewhat strong and distinctive flavor unlike
other fats. On the plus side, the smoke it produces is not irritating.

The use of lard throughout Medieval Europe in both food preservation and
cookery was extensive according to extant recipe books, household accounts,
etc. Historically, this use continued right up until the last generation or
two of modern times. Positive points are that it produces delectably
flavorful pastry doughs and, although it has a relatively low smoking
temperature, in my experience, it produces a very tasty, golden brown product
when used for deep frying that is unsurpassed by any other medium. On the
negative side, the smoke it produces is irritating.

I am sure that I have left something out here, but I leave it up to more
knowledgeble minds than mine to fill in the gaps.

Lord Ras
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