Thai · IV The Method
Deep-Frying Thai Style: Principles and Temperature Management
I
Origin
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II
Description
Thai deep-frying differs from French deep-frying in one fundamental way: the wok is the vessel, not a straight-sided deep pot. The curved sides and large surface area of the wok mean that oil temperature management in Thai deep-frying is more active — the oil volume is typically less than in a Western deep-fryer, the heat source is more intense, and the cook adjusts the heat continuously rather than relying on a thermostat. Thompson covers deep-frying in the context of specific preparations (tod man pla, hoy tod, fried garlic, deep-fried fish) but the underlying temperature management principles are consistent across all of them.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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