direct contact with high heat. Breadings and
batters are such insulators.
How far back frying goes is hard to tell.
The rules for sacrifice in Leviticus 2, which
dates from about 600 BCE, distinguish between
bread baked in an oven and cooked “on the
griddle” or “in the pan.” Pliny, in the 1st
century CE, records a prescription for spleen
disease that calls for eggs steeped in vinegar
and then fried in oil. And by Chaucer’s time,
the 14th century, frying was common enough
to serve as a colorful metaphor. The Wife of
Bath says of her fourth husband
That in his owene grece I made hym frye
For angre, and for verray jalousye.
By God! in erthe I was his purgatorie,
For which I hope his soule be in glorie.Deep Frying: Oil Convection
Deep frying differs from pan frying by