Correct me if I'm wrong,but when deep fat frying something....it does not cook in the oil, but on top of the oil, correct? so if it was submerged, would it become too hot?
yea the oil-cooling method has been posted here before. it's a cool concept and a good idea to do something different, but not so economical or useful.
...........dude......I knew what the cord was. I blatantly said "that cord that's hard to spell." Indicating I'm fully aware of what it is. I simply didn't feel like butchering the spelling and googling up the correct version.