Frying

Frying is the immersing in very hot fat or oil of various forms of food. All the merit of good frying consists in la surprise, which is the term applied to the seizure of the boiling oil on the exterior of what is being fried at the moment of immersion. This carbonization of the exterior forms a protection which prevents the grease from penetrating, conserves the juices, and allows the object cooked to retain all its taste. The oil or fat must be well heated in advance in a receptacle which, to prevent accident, should be twice as large as the quantity of oil employed. The temperature can be tested by dropping in a few crumbs of bread. If they brown, crisp, and fizz instantly, the oil is hot enough. Whatever is to be fried should receive a coating of egg and breadcrumbs, batter, or in the case of very small fish a dusting of flour. Salt is applied only after frying, and whatever has been cooked must be thoroughly drained on absorbent paper, so that no trace of oil or grease adheres. Olive oil is the best frying medium as it is capable of reaching the highest temperature, nearly three times the temperature of boiling water, 554 deg. F. to be precise, without burning. Clarified beef fat is good. So is ground-nut oil. Lard, though used a great deal, invariably makes the food look and taste greasy. Mutton fat should never be used for deep frying on account of its penetrating smell. Unless there is a large volume of hot fat, the objects to be immersed should be put in one at a time, so that the temperature of the fat is not abruptly lowered. Food that is deep fat fried should not be kept waiting before serving.