[Sca-cooks] bake versus fry

[Kirsten Houseknecht]

in the question about "bake it in fat"
i will point out that my farming family grandmother (from Norway) used the
term "bake in fat" to describe cooking in oil or fat in a pan, as opposed to
deep frying which required COVERING the food.

so cooking a fritter, or a potato pancake, or "frying" chicken in a pan in
oil, was "baking in fat" to her.  only immersing something completely, like
putting a chicken into a deep pot of oil or water, was "boiling" or "deep
frying".

so when i make the family recipe of frying the chicken in a cast iron
skillet, in oil... and then adding a gravy and cooking it further... i am
"baking it in fat, and then baking it in sauce"
and the way it was written down in her recipe book, was
"twice baked chicken in gravy"

while she did it in the oven for LARGE amounts, it was done in a skillet for
just the family......

Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
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