Deep-Frying in Oil?
If I use 2 Cups/500 mL of Canola Oil, in a 1-qt/1 L saucepan at 350ºF/180ºC for 2 minutes, how much of that 2 Cups/500 mL remains after cooking my food (Tempura)?
I want to figure the nutritional aspect in a recipe. The amount of oil used will be the factor that I find my data.
Does it matter what type of oil I use?
The first to submit a web site to prove your answer will win!
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One comment a "Deep-Frying in Oil?"
Ummmmmm I’m not smart enough to understand what you just said..
But i understood canola oil, sauce pan, 2 cups, food..
I guess you let the oil get hot so that it wont absorb as much oil, use enough oil that will cover the food that you’re cooking. Also, dont put too much in the saucepan..
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