BOOMERBUSTER

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Thursday, August 18, 2016

the menu squirrel etc

This is a further discussion of the last the menu post.

There are several subtopics to explicate about this whole topic of southern 'frying'.

One is: what oils or fats to use, how much, and why?Should you use healthier oil and fat than traditional southern recipes call for?

Another is: whether to cover the pan (sounds like sacrilege), and if so, how to do that and why?

Another is what kind of pan to use, and why?


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