stretching is not exactly frying, it is like simmering in butter. I didn't get fried in the pressure cooker, of course, there was a lot of liquid.
I was interested in the word YARN and googled the following ...
YARN
Yarn is the most ancient type of roasting in Russian cuisine. It originated in the late 15th - early 16th centuries, while roasting in its modern form began to be used a century later. The word "fry" itself did not exist in Russian until the 17th century, but they said - "yarn" and fried was called "spicy". But now this method is either forgotten or used without the former name.
It consists in the fact that the tension occurs immediately in a thick layer of overheated oil - not less than one centimeter thick, or even one and a half to two centimeters. The decisive condition for stretching is that the food product rests on the bottom of the dish, lies on it, is fried, although it is surrounded on all sides by oil. At the same time, both frying and frying itself are not separated at all, but constitute one process - stretching and frying occur in the same dish, in the same medium (oil), at the same temperature - on an average, fairly intense fire.
Burning is practically impossible when pulled. A fresh piece of fish, meat, potatoes immersed in a large amount of oil is evenly and quickly covered on all sides with a dense, strong, but not hard and not fried crust, and then continues to semi-fry - half-sauté, so that the oil gradually penetrates into the thickness of the product.
Yarn is the most convenient and most versatile roasting. You can yarn potatoes and other vegetables, meat, fish, dough, stuffed products (pies, dumplings), minced products (cutlets, chops, cheesecakes), mashed potatoes (for example, form mashed potatoes into balls and conjugate). In other words, you can yarn everything except pancakes and pancakes, that is, flat dough products that need an especially thin layer of butter so that the dough can flow freely in the pan.
Why, in this case, the tension was not preserved, gradually gave way to other types of frying? First, there is a relatively higher oil consumption during spinning than during toasting. This is how it began. Greed in some, poverty in others made them prefer the worst, but cheap ways of roasting to the more profitable, convenient, but also more expensive - "yarn".
Secondly, the need for special dishes - cauldrons and pans with a convex, semicircular (hemispherical) bottom, with thick walls, especially thickened in the bottom. When, because of the economy of oil, yarn became less, then the dishes began to be produced for yarn less, and then they stopped altogether.
Thirdly, the need to use only overheated oil when spinning. The less often they began to yarn, the more they forgot how to reheat oil, until finally new generations completely stopped using both reheating and spinning as a method of cooking fried food.
Source: V. V. Pokhlebkin "Secrets of good cuisine"
Attention! The question is - what is meant by overheated oil? Melted butter?
Well warmed vegetable? Sunflower oil in the 15th century in Russia was not yet known. Was there linseed and hemp - were they fried and spun on?
