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and peanuts. A large wok is filled with sand, which turns black from accumulating carbonized particles from the food items being fried, and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh
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screen. Hot sand frying is also used in many villages throughout Asia. A common cooking technique in villages is to wrap fish or other meat in a banana leaf, tie it off, and then place the banana leaf in the heated sand one side at a time.
190:), or a wok over a fire in a traditional Indian stove, then pouring parboiled or dried pre-cooked rice into it and stirring. The puffed rice is then quickly removed with a metal sieve and set to cool.
171:. Hot salt frying is an old cooking technique, and is used in villages throughout Asia and other parts of the world. Many foods are fried with hot salt or sand, even in common households.
182:, or puffed rice, is also a common snack in the Indian subcontinent and is one of their oldest foods. The puffed rice is made by heating salt or sand in a karahi (in
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A Geographical, Statistical, and
Historical Description of the District, or Zila, of Dinajpur, in the Province, or Soubah, of Bengal
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in shell, are buried in the hot salt and occasionally turned with a
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378:. The Baptist Mission Press. pp. 181–182.
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120:Learn how and when to remove this message
372:Dr. Francis Buchanan (Hamilton) (1833).
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392:. TamilNadu Agricultural University.
58:adding citations to reliable sources
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358:. Chapman and Hall. pp. 73–75.
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328:"Technique: Hot Salt Frying"
221:cooked in salt heated in an
663:Bain-marie (Double boiling)
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949:List of cooking appliances
441:List of cooking techniques
1063:Salt industry in Pakistan
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145:street-side food vendors
954:List of cooking vessels
524:Grilling (charbroiling)
529:Roasting (traditional)
390:"Rice: Value Addition"
352:Church, A. H. (1886).
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232:is placed in a large
355:Food-Grains in India
54:improve this article
143:techniques used by
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826:Stir frying (chao)
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201:is preheated in a
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65:Find sources:
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43:This article
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835:Device-based
779:Mixed medium
632:Slow cooking
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462:Dry roasting
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332:. Retrieved
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52:Please help
47:verification
44:
1058:Fried foods
1034:WikiProject
974:Food safety
862:Slow cooker
847:Microwaving
740:Stir frying
725:Deep frying
519:Charbroiler
287:Food portal
110:August 2013
1047:Categories
908:Fermenting
842:Air frying
791:Barbecuing
730:Pan frying
710:Blackening
637:Smothering
581:Parboiling
534:Rotisserie
481:Convection
455:Conduction
433:techniques
330:. Foodista
311:References
188:Bangladesh
149:Bangladesh
80:newspapers
816:Fricassee
806:Deglazing
698:High heat
691:Fat-based
668:Sous-vide
627:Simmering
591:Reduction
576:Decoction
566:Blanching
559:High heat
512:Radiation
266:chestnuts
215:chickpeas
199:Rock salt
169:Sri Lanka
1026:Cookbook
1010:Category
942:See also
918:Pickling
876:Non-heat
796:Braising
766:Sweating
754:Low heat
745:Sautéing
715:Browning
678:Steaming
642:Steeping
622:Poaching
617:Infusion
612:Creaming
607:Coddling
600:Low heat
586:Shocking
539:Toasting
503:Barbecue
300:Taguella
295:Ash cake
273:See also
230:sea salt
195:Pakistan
161:Pakistan
1018:Commons
933:Souring
928:Salting
913:Juicing
888:Brining
705:Basting
647:Stewing
571:Boiling
498:Smoking
472:Searing
431:Cooking
334:21 June
242:spatula
228:Coarse
219:popcorn
211:peanuts
141:cooking
94:scholar
903:Drying
898:Curing
811:Flambé
720:Frying
488:Baking
96:
89:
82:
75:
67:
923:Purée
883:Aging
225:wok.
207:India
184:India
165:China
157:Nepal
153:India
101:JSTOR
87:books
336:2013
238:eggs
223:iron
180:Muri
167:and
139:are
135:and
73:news
552:Wet
448:Dry
234:wok
217:or
203:wok
193:In
147:in
56:by
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364:^
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