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Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be ...
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
This results in a superior product compared to deep fried foods that are highly saturated with oil, and also reduces the amount of oil needed to be re-added to the deep fryer. [ 3 ] [ 4 ] The use of a 1:6 ratio of food content relative to oil content has been demonstrated to minimize recovery time in deep fryers.
Here's everything you need to know about using an air fryer, from what to cook in it to how to clean it. Air fryer 101: Everything you need to know about cooking with (and maintaining) an air ...
A deep fryer for restaurant use A domestic deep fryer. A deep fryer (or deep fat fryer) is a kitchen appliance used to cook foods by full immersion in hot oil—deep frying. The cooking oil (or fats) are typically between temperatures of 175 to 190 °C (350 to 375 °F). [1]
A turkey fryer A deep-fried turkey. A turkey fryer is an apparatus for deep-frying a turkey.Fried turkey has been a popular item in the Southern United States, and has become popular in other parts of the country because of the reduced time needed to cook a turkey in a deep fryer, versus other conventional methods such as an oven or a rotisserie grill.
Lately, some restaurants have begun serving thin slices of kolokasi deep fried, calling them "kolokasi chips". In the Caribbean and West Indies , taro is known as dasheen in Trinidad and Tobago , Saint Lucia , Saint Vincent and the Grenadines [ 10 ] and Jamaica .
The fractional distillation of organic substances played an important role in the 9th-century works attributed to the Islamic alchemist Jabir ibn Hayyan, as for example in the Kitāb al-Sabʿīn ('The Book of Seventy'), translated into Latin by Gerard of Cremona (c. 1114–1187) under the title Liber de septuaginta. [1]