<sf> wrote in message ...
> Please reread. Some options are redundant and others just plain don't
> make sense.

They made perfect sense -

a) The original possibilities were listed with three parameters -> oil -
pan - food -

b) they had two start-condition options for each parameter -> hot or cold,

c) and one end condition - all parameters hot.

d) and the third variable was the sequence of the oil, pan/ food /heating
method -> heated together or then-heated sequentially.


her possibility # 1: hot pan; add cold oil, and then-heat to hot oil; then
add cold food; then-heat cold food to hot food -

her possibility # 2: hot pan; then together the cold oil and cold food;
then-heat cold oil and cold food simultaneously to hot oil and hot food

her possibility # 3: cold pan and cold oil together; then-heat to hot oil
and hot pan simultaneously; add cold food and then-heat cold food to hot
food

her possibility # 4: cold pan, cold oil, cold food together; all then-heated
simultaneously to hot oil, hot pan, hot food.


(she did not list as possibilities the obvious impractical sets of hot-cold
and sequence-together- e.g., hot oil into cold pan, hot oil into hot pan,
etc.)


A few of the missed parameters - the level of oil, the type of oil, the
condition of the pan pre-heating...

>
> ``````````````````
>
> On Wed, 31 Jan 2007 01:08:00 -0600, "hob" >
> wrote:
>
>
> >"Julia Altshuler" > wrote in message
> ...
> >> Question: How hot is the oil when the food goes in? I think that's
the
> >> 3rd variable and the one no one has mentioned.
> >>
> >>
> >> Possibility #1 - Heat the pan. Add cold oil and heat the oil. Now add
> >> the potatoes.
> >
> >never did it this way - too slow.
> >
> >> Possibility #2 - Heat the pan. Add cold oil. Add potatoes
immediately.
> >>
> >
> >guaranteed to stick around here
> >
> >>
> >> Possibility #3 - Put the pan straight out of the cupboard onto the
> >> burner. Add cold oil. Wait for them both to heat together. Now add
> >> potatoes.
> >
> >does not stick for me - but then I don't soak steel in soapy water
> >
> >>
> >>
> >> Possibility #4 - Put the pan straight out of the cupboard onto the
> >> burner. Add cold oil. Add potatoes immediately and before the oil has
> >> heated.
> >>
> >
> >soggy potatoes, sticking...
> >
> >>
> >> You get the idea.
> >
> >Possibility #5 - the amount of oil - (very few sticking foods in deep
> >fryers.)
> >
> >Possibility #6 - whether the potatoes were dried before frying
> >
> >Also, y'all have mentioned whether or not the
> >> potatoes stick. I also want to know if the potatoes come out greasy or
> >> crisp.
> >>
> >>
> >> I'd been taught to heat the pan, then heat the oil, then add the food,
> >> so that's the way I've always done it. Now I'm curious to start
> >> experimenting. I'd guess that putting food in cold oil would increase
> >> the likelihood of a greasy product.
> >>
> >>
> >> --Lia
> >>
> >
>
>
> --
> See return address to reply by email