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Old 09-12-2018, 04:50 PM   #11
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I use 1/2 olive oil and 1/2 corn oil. I don't keep it for long. I don't heat it to the max, enough to get the cubes of bread I throw in a nice golden colour. I have a large, deep pan, and I only use enough oil to come 1/2 way up. I don't wait until it's turned a darker colour through use. I get rid of it before that happens. I always use my kitchen thermometre. All this seems to work for me.


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Old 09-12-2018, 05:36 PM   #12
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Quote:
Originally Posted by kenny1999 View Post
I am thinking if I can always use less oil for deep frying but more oil for
pan frying? In that case I don't need to use too
much oil while at the same time it's not just pan fried, but I take longer
to fry the food. Will it be a better "middle" way to take advantage of both cases?
Surely it would be better (and easier) to cut down on fried food generally.
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Old 09-13-2018, 07:35 PM   #13
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It probably would - but not nearly as much fun! It's the 'naughty but nice' factor that's attractive, apart from the taste! You've made me think of Yorkshire Pudding! Naughty but nice. I can now do toad-in-the-hole, now that I've given my butcher the recipe for the sausages. OH is over the moon!!

To our friends in DC, 'Toad in the hole' is Yorkshire Pudding with sausages in it, and baked. Recipe to follow. It's a winter dish. I'll send the lot: the recipe for the sausages, and the recipe for Yorkshire Pudding. If nothing else, you may be interested to read a recipe that goes very well as a during-the-week dish. In the UK, it's a really great favourite. Thank you Mad Cook!


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