Greentext

4373 readers

1990 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 1 year ago

MODERATORS

[email protected]

997

Anon has a question (lemmy.today)

submitted 3 months ago by [email protected] to c/[email protected]

143 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 13 points 3 months ago* (last edited 3 months ago) (1 children)

That depends on the dish - a Wiener Schnitzel for example should be able to move freely in the oil (because it should be kept moving while frying), or the breading will be pretty underwhelming. Same goes for most stuff with breading. I always try to be very conservative in my cooking oil usage, but in those cases it's just not an option.

[–] [email protected] 4 points 3 months ago

Ooh that makes sense, and I want schnitzel now.