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Essay / Research Paper Abstract
A 3 page research paper that discusses the history of and techniques for sauteing and deep frying. Bibliography lists 4 sources.
Page Count:
4 pages (~225 words per page)
File: KL9_khsaudefry.doc
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Unformatted sample text from the term paper:
in the foods natural juices and flavor and allowing the interior to be thoroughly cooked (Snodgrass 409). In the ancient world, the discovery of deep-frying facilitated achieving more flavorful food
than the typically bland, broiled meats that were prevalent in the ancient diet (Snodgrass 409). In the ancient Roman world, the flat surface of the sartago (fry pan) allowed cooks
to saut? food, but this practice never gained general favor, as Romans preferred adding sauces rather than creating crisp exterior (Snodgrass 409). During the era of the Roman republic, Cato,
in the second century BCE, mentions eating a scriblita, which was a type of deep fried doughnut. Under the rule of the pharaohs of Egypt, cooks fried white lotus and
possibly papyrus root, and the Book of Leviticus mentions that Hebrews, around 600 BCE, pan-fried foods using vegetable oil (Snodgrass 409). Catherine de Medici is credited with having introduced fried
foods to France, but frying did not become popular in Europe till cast iron cook wear was prevalent (Snodgrass 413). Also, it was the French who invented a meshed wire
holder, termed a grille, to be used to lift food from the hot fat to check for crispness (Snodgrass 413). Saut?ing: Cooking food very quickly by using only
a small amount and a very hot pan, saut?ing is a form of dry-heat cooking, which as with other dry-heat methods, browns the food, while creating complex and appealing aromas
and flavors (Alfaro). As it is important to have a very hot pan to saut? properly, it is recommended that the cook heat the pan for a minute before adding
a small amount of fat and the fat used should be allowed to get hot prior to adding the food (Alfaro). As the point is to brown the food evenly,
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