To Deep-Fry

Frire describes the cooking of a tender piece in a large amount of hot fat or oil. The English equivalent would be deep-frying. The goal of deep-frying is the formation of a crust through the Maillard reaction. The interior of the piece however should be moist and not oily. There are six types of fat or oil to choose from, depending on what is being cooked: melted butter (clarified), lard or pork fat, beef or veal fat, goose or poultry fat, coco oil, and vegetable oil. The great chefs from the 19th century into the 20th century considered the rendered fat from beef kidneys to be the best medium for deep-frying.