On Wed, 27 Sep 2006 13:13:16 -0500, jmcquown wrote:

> And yes, unless you are using a fryer with a built-in
> thermostat /temperature, a deep-fry thermometer is necessary. That is,
> unless you're experienced enough to tell when the oil is hot enough,

Hot Enough - Your mouth waters and your arteries harden just looking at
the food.

> not hot enough,

Not Hot Enough - You've boiled your food in oil.

> or too hot.

Too Hot - Your place is insured, right?

--

-Jeff B.
zoomie at fastmail fm