[Sca-cooks] deep frying

[Avraham haRofeh of Northpass]

> It's kinda fun to drop by the local KrispyKreme dougnut shop and watch the
> doughnuts go floating by in about an inch of hot fat and then get
> automatically rotated to cook the other side.
>
> I think she was talking about the 16 inches of fat in the immersion
cookers
> they use in the slop shops.
>
> Bear
>
> >Deep fat frying can be done in a small amount of fat.  say you're doing
> >doughnuts, for example, it doesn't matter if you have 1/2" of fat, or 5"
of
> >fat, you're deep frying :-)
> >

The only thing I can think of right off that really needs IMMERSION deep fat
frying is a turkey, and that only because of the size of the bloody thing.
Your fat need only be 1/2" or so deeper than the largest dimension of the
food you're cooking (you can do french fries in 1" of oil, but only if you
put in just enough to cover the surface of the pan; if you want some
efficiency, some of the fries need to be vertical, so you need 5-6" of oil).

Avraham

*******************************************************
Avraham haRofeh of Sudentur
     (mka Randy Goldberg MD)
RandomTag: CONgress (n.) - Opposite of PROgress



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