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

[Robin Carroll-Mann]

The recipe for cheese fritters in de Nola says that they should be
'swimming' ("nadando") in the oil.

Brighid ni Chiarain

On Sun, Jul 22, 2018 at 7:26 PM, Terry Decker <t.d.decker at att.net> wrote:

> 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/
>
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