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In article >,
says...
> don't bother with what the darned directions say, nor with a thermometer.
> It's a simple matter to figure out if oil for deep frying is not hot enough
> or too hot. Step back (this is important!) and flick a drop of cold water
> in the oil. If it freaks out (so to speak), it's probably too hot. If it
> doesn't do much of anything, it's not hot enough. You want it to start to
> bubble but not splatter.
>
>
I think it would be much safer dropping in a bread cube - the test is the
same - if it bubbles up furiously, it's too hot; if it barely sizzles,
it's not hot enough, etc. But in this case I'd definitely depend on a
thermometer (just test it in boiling water first to make sure it's
functioning properly).
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.