Quotes About Hot oil

Lennie Smullenski and Anthony Zuck bake the goodies in the back room in big steel ovens and troughs of hot oil. Clouds of flour and sugar sift onto table surfaces and slip under foot. And lard is transferred daily from commercial sized vats directly to local butts.

I lived with a German family. I learned about schnitzel from Ritta Seiffer. When she cooked she'd get the oil really hot so that it sealed everything and in the middle was very juicy. That's the secret to a great schnitzel.