Deep Fryimg (was Re: SC - organ meats)

[Elaine Koogler]

Do you suppose you could share the entire recipe?  It sounds yummy!

Kiri

Robin Carroll-Mann wrote:

> And it came to pass on 24 Apr 00,, that LrdRas at aol.com wrote:
>
> > But lard was used in abundance for frying until vegetable oils became
> > common in the middle of the 20th century. The lack of vegetable oils in
> > large amounts before that time would not have been a factor in determining
> > whether deep frying was common or not.
>
> There's a recipe in de Nola for "pomelos" (a relative of grapefruit) which
> are actually sweet cheese fritters.  It says, in part:
> "and when everything is incorporated and kneaded take a very clean
> casserole, and cast into it a good quantity of sweet pork fat or fine
> sweet oil, and when the pork grease or oil boils, make some balls from
> said dough, like toy balls or round oranges, and cast them into the
> casserole in such a manner that the ball goes floating in the casserole"
> (In this context, "sweet oil" would be good-quality olive oil, I think.)
>
> Most of the period fried-food recipes I've seen call for pan-frying.
> Perhaps the significant factor is not the availability of oil, but ease of
> technique?
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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