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

[Terry Decker]

In short, no, frying is frying although there may be differences from the 
oil being used or the temperature of the oil.  Deep fat fryers are designed 
to cook a greater surface area at one time reducing the time in frying and, 
due to the greater volume of oil, will cook larger quantities of food at one 
time.

Bear


Does deep frying vs, pan frying change the ultimate dish in flavor or 
texture? Or is it just the matter of ease of preperation as the cost of 
cooking oil came down in price and availability?

Stefan

> On Jul 22, 2018, at 6:26 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

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
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