Wikipedia:Peer review/Deep frying/archive1

Deep frying

This peer review discussion has been closed.
I've listed this article for peer review because this article has been expanded from 8k to 43k (Start-class to nearly B-class) and some uninvolved opinions would be useful.

Thanks, Esquivalience ^t 02:29, 1 June 2015 (UTC)

Review from Smurrayinchester

This is a bit weird, but the thing that really struck me from reading this article is that there's barely any mention of batter, which is a fairly essential part of deep frying most foods. In general, the international section could be a lot longer - there's certainly more that can be said for America (influence of immigrant foods such as latkes, doughnuts etc, soul food, modifications of native foods like hushpuppies, through to modern fairground foods), Asia (India has samosa, bajji, gulab jamun, pakora and papadum, among others, and deep-fried foods are also common in a lot of Chinese dishes. Things like tonkatsu, which Asian nations borrowed from the west, are also worth mentioning) and Europe (fish and chips goes back way earlier than 19th century Britain, and pretty much every region has its own version of fried dough), and I'm sure Africa and Oceania can be made longer too. I'd also merge the culture section to here - each country has its own culture anyway. Hope these help. Smurrayinchester 09:31, 8 June 2015 (UTC)

Comments from RO

Lead

• Per WP:LEADCITE, these citations ought to be in the article, but not the lead.
• has been around for over 7000 years

It's better to say, "more than 7000 years", versus "over".

• but many modern deep fried foods were not invented until the 19th century.

I'd drop the word "modern".

History

• Although the nouns "deep-fried", "deep-frying",

Are you sure "deep-frying" is a noun, because I'm pretty sure it's a adjectival verb.

• Romans first use of deep frying to prepare Pullum Frontonianum

Is there a good Wikilink for this? Or can you briefly explain what it is?

• Eastern cultures including the Chinese and Japanese had developed techniques for deep frying by the 16th century.[6][13][14]

"including the Chinese and Japanese" should be set off with commas.

• Modern deep frying began in the 19th century with the growing popularity of cast iron, particularly around the American South which lead to the development of many modern deep fried dishes.[14]

Some missing comma before the non-restrictive clause that begins with "which".

Technique

• One common method for preparing food for deep frying involves adding multiple layers of batter around the food, such as with cornmeal, flour, or tempura, bread crumbs are sometimes also used.[22]

That last clause is a comma splice. Replace with a semicolon.

• When performed properly, deep frying does not make food excessively greasy

"Performed" is an odd word here. I'd put "done properly".

• However, if the food is cooked in the oil for too long

It's best to avoid using the word "however" in encyclopedic writing.

• It has been considered that oils that do not break down at deep frying temperatures are best

Drop the words "it has been considered" as superfluous.

Tools

Dishes, foods, and culture

• Deep-fried foods are common in many countries

Deep fried is hyphenated 53 times, but 29 times it is not. Make consistent depending on the convention.

• Examples of food that can be deep-fried include meat, poultry, fish and vegetables.

You omit the serial comma here (before vegetables), but it's used elsewhere. As with above, make consistent.

Europe

• Many countries in Europe use pure or hydrogenated rapeseed oil for deep-frying.[49]

"deep-frying" is hyphenated five time and unhyphenated 43 times. Make consistent.

Oil deterioration

• but this process is not widely used in the food industry due to the high investment cost involved.

This clause needs a citation.

• Instruments that indicate total polar compounds, currently the best single gauge of how deep-fried an object is, are available with sufficient accuracy for restaurant and industry use.

Also needs a cite.

Hazards

• Most commercial deep fryers are equipped with automatic fire suppression systems using foam.

Needs a cite.

Conclusion

This is a nice little article overall. The prose it decent, but could use some polishing. Make sure your terms are consistently applied throughout. I'd add more detail about batter, and trim out some of the less notable examples, which are too numerous in places. Nicely done, keep up the great work! RO^(talk) 22:09, 18 August 2015 (UTC)