From Wikipedia, the free encyclopedia

Agemono nabe (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen. [1] They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot.

The agemono nabe is usually used in combination with metal-ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a tool to drain the oil after frying abura kiri.

See also

References

  1. ^ Tsuji, Shizuo (2006). Japanese Cooking: A Simple Art. Kodansha International. p. 103. ISBN  9784770030498.
From Wikipedia, the free encyclopedia

Agemono nabe (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen. [1] They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot.

The agemono nabe is usually used in combination with metal-ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a tool to drain the oil after frying abura kiri.

See also

References

  1. ^ Tsuji, Shizuo (2006). Japanese Cooking: A Simple Art. Kodansha International. p. 103. ISBN  9784770030498.

Videos

Youtube | Vimeo | Bing

Websites

Google | Yahoo | Bing

Encyclopedia

Google | Yahoo | Bing

Facebook