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

[Johnna Holloway]

Scappi, according to Scully, mentions a bocculo, a sort of timbale used for deep frying. Footnote 134.3

Johnna


Sent from my iPad

> On Jul 22, 2018, at 6:42 PM, Elise Fleming <alyskatharine at gmail.com> wrote:
> 
> 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/
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