[Sca-cooks] deep frying

[Terry Decker]

Look in Sabina Welser.  The term "gebachen in oyl" (literally, bake in oil)
is an instruction to fry in oil.  Rather than frying in an oil filled pot,
this was probably done in a skillet with about a 1/4 inch to a 1/2 inch of
hot oil in the bottom.  The food is turned to complete the frying process.
It's the method used for cooking doughnuts, before deep fat fryers became
kitchen appliances.

Bear

>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