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Frying fat and boiled doughnut crusts described in detail
The text explains how fat must be boiling hot for frying to prevent soggy interiors and ensure proper cooking. It notes that a burned crust forms when contact with boiling fat creates rapid heat penetration, and warns that cooler fat yields indigestible food. It also mentions Moss in Ireland, Scotland, and South America, plus a giant sea plant that can anchor ships and drags boats.
MENTIONED IN THIS ARTICLE
Ireland
Hebrides
South
Americs
Chili