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Frying (Cooking in hot fat Frying fat)

Frying is cooking in hot fat. Frying fat can become very much hotter than boiling water.

Care must be taken that the fat is not too hot.

TESTS: 1. When fat is "near smoking" drop in an inch cube of bread into fat; if it turns golden brown in 60 seconds, fat is hot enough for uncooked mixtures as doughnuts. 2. Drop cube in fat and if it turns golden brown in 40 seconds it is hot enough for cooked mixtures as croquettes.

Do not put too much into the fat at one time, not only because it lowers the temperature of the fat, but because it causes it to bubble over the sides of the kettle. Many kinds of food may be cooked in same fat; new fat should be used for batter and dough mixtures, potatoes; after these, fish, meat and croquettes. Fat should be clarified frequently.

TO CLARIFY: Melt fat, add raw potato cut in quarter inch slices and allow fat to heat gradually; when fat ceases to bubble and potatoes are brown, strain carefully. The potatoes absorb any odors or gases and collect some of the sediment, remainder settling to bottom of kettle.

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