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Rules for Testing Fat for Frying
Appears in
Published 1896
1. When the fat begins to smoke, drop in an inch cube of bread, from soft part of loaf, and if in forty seconds it is golden brown, the fat is then of right temperature for frying any cooked mixture.
2. Use same test for uncooked mixtures, allowing one minute for bread to brown.
Many kinds of food may be fried in the same fat; new fat should be used for batter and dough mixtures, potatoes, and fish-balls; after these, fish, meat, and croquettes. Fat should be frequently clarified.
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