[Sca-cooks] deep frying

[El Hermoso Dormido]

Translations of some sources do seem to imply frying in a "pan"
which to me would imply not deep-frying.

However, I do recall seeing that the online translation of deNola's Catalan
"Libre del Coch" implies what I would consider "deep" frying.

The "Oranges of Xativa" (which I've taken to thinking of as
"cheesecake fritters"), according to the translation, mention
that the dough "goes floating" in the oil or fat.  While that doesn't
necessarily mean a "deep" pot of oil, it does imply enough oil to
submerge the fritters, so it would technically be "deep frying".

http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html
(recipe #133)

So, presuming the translation is correct (Yo no habla Espanol) there
was at least deep-frying in Early 16th-century Catalonia...

signed,
El Hermoso Dormido, who just DID a bunch of deep-frying for a feast
this weekend...

On Sunday 19 January 2003 05:42 pm, Nancy Kiel wrote:
> If you could look up your research or point me in its direction (names of
> cookbooks etc) I would greatly appreciate it.  Deep fat frying doesn't seem
> to be done in the 18th century, my area of expertise, and I am always
> interested in foods and techniques that go in and out of fashion.  Thanks!
>
>
>
> Nancy Kiel
> nancy_kiel at hotmail.com
> A foolish consistency is the hobgoblin of little minds.   Emerson