[Sca-cooks] deep frying

[Nancy Kiel]

I guess I am on the wrong wavelength.  I was thinking of "deep fat frying"
as complete submersion in oil, not frying in a small amount of fat.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: "Terry Decker" <t.d.decker at worldnet.att.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] deep frying
>Date: Mon, 20 Jan 2003 07:59:35 -0600
>
>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
>
>
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