Deep Fat Frying
Cooking food in a shallow layer or deep layer of hot fat (deep-fat frying).
Purchase at an Indian grocery, cut in half, and deep fat fry.
Papeton (Fr.): eggplant, fried, puréed, and cooked in a ring mold; specialty of Provence.
Papillon (Fr.): butterfly; small crinkle-shelled creuse oyster from the Atlantic coast.
Deep Fryers, which may be known as Deep Fat Fryers or Flash Fryers, are built for home use and commercial use, the difference typically being size and features.
For those who don't own deep fat fryers, the Scottish eggs can be fried in oil in a deep frying pan. The eggs should be turned often to ensure even cooking. Scottish eggs can be served hot, after the oil is drained from them.
Heat the oil to 150C-this is best done in a deep fat fryer or a large heavy pan with a wire basket. To avoid overloading the pan, lower batches of the potato chips into the hot oil for 5-6 minutes. Shake the basket now and then.
3. Heat the oil in a deep fat fryer to 180C.
4. Using a pair of kitchen scissors, snip the elderflowers into individual florets, leaving on as much stem as possible.
Oils with higher smoking points are desirable for deep fat frying, such as peanut oil and corn oil. Fats which have been previously used for deep frying have a lower smoking point the second time because the breakdown has already begun.
"My husband came up with this gluten-free recipe in order to satisfy his craving for corn dogs, my wish to go gluten-free, and to save having to break out the deep fat fryer. He didn’t use the beef hot dogs.
Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads
Cube
To cut into even, bite-size pieces ...
An alternative and safer method is to use a specialist deep fat fryer.
[edit] Shallow frying (sautéing) ...
 See also: Cooking, Cheese, Egg, Flavor, Kitchen
  
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