On 5/14/2011 10:21 AM, Storrmmee wrote:
> we had a very nice deep fryer but rarely used it as we have been moving away
> fron deep fried foods... but they do make certain items easy and quick, Lee
>

I would not be surprised if fat-free deep frying could be done with
liquid carbon dioxide. Unfortunately, quite high pressures would be
involved and the expensive equipment may have to be left to the
"molecular gastronomy" chefs.



--


James Silverton, Potomac

I'm *not*