Semantic Views demo

Hi,
I see three basic approaches to roasting temperature:
1. One temperature throughout, say 180C  -  very common in books and on the web.
2. Start high finish low, say 200/220C then 180/160C - many chefs seem to recommend this.
3. start low finish high - I haven't come across this so often, till Jacobs comment in a thread on preheating roasting pans. He said start at 200/250F, which is 93/121C.

This seems unusually low to me. Even Greek style slow cooked lamb appears to be usually cooked at around 140/160C.

Patatas bravas (fried potatoes) is a great seller but it ruins the oil fast, costing us money. What my dad says.
Basically the nightmare begins when oil in the deep fryer starts to bubble violently and the oil will potentially foam over the deep fryer. From what I understand its just the water content of the potato steaming underneath the oil and thus creating the foaming oil.

Hi,

My son loves chicken fried steak. When preparing I dredge in flour, then a batter made with butter milk, baking soda, baking powder, eggs and garlic then back into flour. I have tried using canola, vegetable oil, Crisco etc. Not too pleased when it comes out, I would like to have that crispy flavorful outer breading that we all know and love. Some times it's ok, other times the breading absorbs all the grease. What's the trick? do I need to thicken the batter? I've made some complex dishes before, this shouldn't be so hard. Thank You.