Part 2
Preparation - Just put it in there!
Lets start the fun.
Pick one of you ingredients and dip or throw it into the dough. Then you should be careful to enclose your ingredient completely, otherwise some things may absorp to much fluid and some other stuff that melts will ruin your fat. Also the dough-hull may not be to thick to allow it to become crispy.
Here you can make the difference whether you will get a delicious hull or some soft junk. At the end of the next page you will see what it looks like if the hull isn't leakproof. You should be aware that this will certainly happen. So you will probably have to exchange your fat after ultimate deep-frying...
When you are satisfied with the dough applied to your ingredient, it is time to release it to your deep fryer with a fork or a spoon. There it should stay until the dough got a nice golden tan. Of course, if you are frying something like meat, you have to check whether it is completely cooked. But this shouldn't be much of a problem - Just turn up power to the max.
On the picture to the left you can see a nice piece of chicken. It looks like a photograph for an advertisement, but this one is really tasty. I have to explaine that this picture was taken at the beginning of our project. So the fat was quite fresh. (I'm speaking about the kind of "fresh" that students would call this fat.)
Now, before we proceed to the results, I want to assure that I personally tried all the creations I present here. I faced this experiment and you should be prepared that on the next page, we will get serious!
To the third and final part: Results