SC - King's taste comments

[Alderton, Philippa]

One of the keys to any deep fat frying is to make sure the oil is very hot.
That's why I usually use peanut oil- it can get to the highest possible
temperatues of any oil I'm aware of without smoking. Also, only put one or
two pieces in at a time as that cools the oil also. The trick to fried
cheese is to cook the crust before the cheese melts. This also helps with
other fried foods as it avoids an oily taste and texture.

 Does anyone know of a reasonably available period oil with a high
tenperature capacity?

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: Melisant talked about the piperfarces she had cooked:
: 
: >The Cook's Guild here were fiddling with the piperfarces recipe over the
: >weekend (strips of cheese in a batter of egg yolks, flour and wine)  - we
: >had the Pleyn Delit version and Cariadoc's redaction, but we worked more
or
: >less from the original and varied proportions for different effects.
: 
: I tried these for a pot luck at an event in early January. I thought
: it would be a quick, easy dish.  I’ve come to the conclusion this is not 
: a good recipe for beginning cooks, although I may try it again sometime.
: 
: I used the Pleyn Delit redaction, I believe. While they tasted good
: and they all disappeared off the plate at the pot-luck, they didn’t
: look that good. Many ended up losing their coatings. And I had trouble
: with the molten cheese wanting to stick to the plate I was putting them
: on after pulling them from the oil. I also had trouble turning them
: in the pan, as they stuck to the pan or the molten cheese stuck to
: the utensil I was trying to turn them with.
: 
: I have not fried chicken and such before, so some of this is just
: general inexperience. Is there some way to fry the coating without
: turning the cheese into a gooey mess? Suggestions?
: 
: When I tried frying breaded, frozen mushrooms, many of them lost
: their breading, too. But at least they didn’t stick to everything.
: 
: Stefan li Rous
: stefan at texas.net
:
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