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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.
179:), 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.
160:. 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.
171:, 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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367:. The Baptist Mission Press. pp. 181–182.
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245:Chestnuts in hot black sand, prepared by a
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109:Learn how and when to remove this message
361:Dr. Francis Buchanan (Hamilton) (1833).
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381:. TamilNadu Agricultural University.
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317:"Technique: Hot Salt Frying"
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513:Grilling (charbroiling)
518:Roasting (traditional)
379:"Rice: Value Addition"
341:Church, A. H. (1886).
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344:Food-Grains in India
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132:techniques used by
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815:Stir frying (chao)
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32:This article
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824:Device-based
768:Mixed medium
621:Slow cooking
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321:. Retrieved
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41:Please help
36:verification
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1047:Fried foods
1023:WikiProject
963:Food safety
851:Slow cooker
836:Microwaving
729:Stir frying
714:Deep frying
508:Charbroiler
276:Food portal
99:August 2013
1036:Categories
897:Fermenting
831:Air frying
780:Barbecuing
719:Pan frying
699:Blackening
626:Smothering
570:Parboiling
523:Rotisserie
470:Convection
444:Conduction
422:techniques
319:. Foodista
300:References
177:Bangladesh
138:Bangladesh
69:newspapers
805:Fricassee
795:Deglazing
687:High heat
680:Fat-based
657:Sous-vide
616:Simmering
580:Reduction
565:Decoction
555:Blanching
548:High heat
501:Radiation
255:chestnuts
204:chickpeas
188:Rock salt
158:Sri Lanka
1015:Cookbook
999:Category
931:See also
907:Pickling
865:Non-heat
785:Braising
755:Sweating
743:Low heat
734:Sautéing
704:Browning
667:Steaming
631:Steeping
611:Poaching
606:Infusion
601:Creaming
596:Coddling
589:Low heat
575:Shocking
528:Toasting
492:Barbecue
289:Taguella
284:Ash cake
262:See also
219:sea salt
184:Pakistan
150:Pakistan
1007:Commons
922:Souring
917:Salting
902:Juicing
877:Brining
694:Basting
636:Stewing
560:Boiling
487:Smoking
461:Searing
420:Cooking
323:21 June
231:spatula
217:Coarse
208:popcorn
200:peanuts
130:cooking
83:scholar
892:Drying
887:Curing
800:Flambé
709:Frying
477:Baking
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912:Purée
872:Aging
214:wok.
196:India
173:India
154:China
146:Nepal
142:India
90:JSTOR
76:books
325:2013
227:eggs
212:iron
169:Muri
156:and
128:are
124:and
62:news
541:Wet
437:Dry
223:wok
206:or
192:wok
182:In
136:in
45:by
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