[Sca-cooks] Date for battered deep-fried stuff

[Terry Decker]

>From a purely technical point of view the only difference between pan frying 
and deep frying is the ability to submerge the food.  Deep frying as 
performed modernly begins in the 19th Century and the term is early 20th 
Century.  For period cookery, we may need to consider what was being 
prepared to gauge the depth of the oil in the pan.

Bear


Question: Do you consider deep frying to be equivalent to pan frying?
Other than there being a large amount of oil, etc., what difference does
it make to the food? There's much evidence for batter-frying foods in a
"skillet" or frying pan, but is there any for "deep"-frying?

Alys K.
-- 
Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/