Timeline for How to say 'deep fried' in French?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Feb 27, 2017 at 16:02 | comment | added | user3177 | Thank you, your quick poll was insightful! Cuire à la friteuse also feels usual to me. Indeed, bain d'huile is easy to picture... it's just I find it actually somewhat gross a picture i.e. a (bath) tub filled with oil. In such a case I would use only (cuire) dans l'huile and would specificy if need be to fully immerge the food therein, to avoid using bain. Anyways, interesting, thanks! | |
| Feb 27, 2017 at 10:26 | comment | added | pb8330 | @red I asked seven of my fellow (French) students this morning and all of them thought that friture profonde sounded odd, and I agree (except when explicitly comparing the two ways of frying, as on the blog); only a few said that cuire en bain d'huile was quite descriptive. However, they all seemed to agree that cuire à la friteuse was the way to describe this cooking method. Personally, I find a bain d'huile easy to picture, and more general than friteuse which sounds like it's mostly for chips (which may be true in practice). But that might be my English side showing through... | |
| Feb 27, 2017 at 5:16 | comment | added | user3177 | You did not allude to the reference to "cuisson en friture "profonde"" with profonde in quotes in the original text of the first link you provided (Lagorce), where it is opposed to en friture plate. Any opinion on the usefulness of those? Thanks. | |
| Feb 26, 2017 at 13:06 | history | answered | pb8330 | CC BY-SA 3.0 |