Sheldon wrote on 15 Jan 2007 in rec.food.cooking


>
> But you're talking about utilizing two different cooking methods, as
> many recipes do.
>
> You heard of Shake N' Bake... well you're doing Sear N' Bake
>
> Frying simply means cooking in fat... only parameters to consider for
> choosing a cooking temperature are type of food and smoke point, which
> is a very narrow range, all frying is done somewhere between
> 350ºF-400ºF, with the majority occuring at/near 375ºF. You really
> don't have much of a choice regarding frying temperatures... most all
> frying is done within a ten degree range. Experineced cooks don't
> measure fryiing temperature, they observe cooking results and
> interpolate, something only experience can impart.
>
> I don't think you really have any question... you're merely
> illustrating that you're confused... did you have too much gin last
> night... I'm giving you the benefit of any doubt so don't get
> emotional, eh.
>
> Sheldon
>
>

Thanks for that sheldon, that proves it isn't the way I wrote the question
that was the problem. But instead the way you interperted it. Still
awaiting an answer...