Timeline for What is the right temperature for deep-frying?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 11, 2015 at 9:33 | answer | added | rackandboneman | timeline score: 0 | |
| Dec 10, 2015 at 21:37 | answer | added | Adrian Hum | timeline score: 1 | |
| S Dec 10, 2015 at 17:34 | history | suggested | autumn season | CC BY-SA 3.0 |
Added one tag
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| Dec 10, 2015 at 16:54 | comment | added | Escoce | I think he means the longevity of the oil so he/she can reuse it. | |
| Dec 10, 2015 at 16:50 | review | Suggested edits | |||
| S Dec 10, 2015 at 17:34 | |||||
| Dec 10, 2015 at 16:41 | comment | added | Catija | What do you mean "keep the oil as much as you can"? I don't know much about frying but I'd always heard that higher temps are better because the outside seals more quickly, so less oil is absorbed... why do you think a lower temperature would make the oil absorb less? | |
| Dec 10, 2015 at 16:38 | review | First posts | |||
| Dec 10, 2015 at 17:24 | |||||
| Dec 10, 2015 at 16:33 | history | asked | Nati | CC BY-SA 3.0 |