*An important note on cooking with oil: Oil temperature is very important. If it is too high, food burns, too low and it turns out greasy. if you do not have a thermometer, stick a 1/2-inch cube of bread on a skewer and dip it in the oil. If the oil bubbles, but the bread doesn't brown, continue heating oil. If the bread browns instantly, the oil temperature is too high. If the bread turns into a golden crouton in 5 to 10 seconds, you are set to fry. Hot oil is very dangerous. Never leave it unattended on the stove and do not heat over a high flame for an extended period of time. The best way to put out an oil fire (God forbid) is to smother it with a tightly fitting lid.