Glossary

The process of cooking food in hot fat in a large pot so that the food is totally covered with the liquid fat. This process produces evenly cooked food with a golden, crispy surface. The temperature of the oil is important in order to get the best results. If the oil is not hot enough, the food will absorb too much oil and if the oil is too hot, the food may burn. The best temperature for the oil is 350 to 375 degrees Fahrenheit.