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For fry­ing foods:

You must let oil reach an ex­tremely hot tem­per­a­ture be­fore be­gin­ning to fry (but don’t let oil start smok­ing). Never add cold oil to the hot oil in the mid­dle of fry­ing, be­cause the dough will ab­sorb the cold oil. Only add more oil in be­tween fry­ing ses­sions and wait for oil tem­per­a­ture to rise be­fore adding more dough. Re­move fried suf­gan­iot with a slot­ted spoon so that as much oil as pos­si­ble re­mains in the pot.

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