Fry at proper temperatures.
Most foods are fried at 350°–375°F (175°–190°C). Excessive greasiness in fried foods is usually caused by frying at too low a temperature.
Don’t overload the baskets.
Doing so greatly lowers the fat temperature.
Use good‐quality fat.
The best fat for frying has a high smoke point (the temperature at which the fat begins to smoke and to break down rapidly).
Replace 15–20 percent of the fat with fresh fat after each daily use.
This extends frying life.
Discard spent fat.
Old fat loses frying ability, browns excessively, and imparts off‐flavors.
Avoid frying strong‐ and mild‐flavored foods in the same fat, if possible.
French fries should not taste like fried fish.
Fry as close to service as possible.
Do not leave foods in the basket above the fry kettle, and do not hold under heat lamps for more than a few minutes. The foods’ moisture quickly makes the breading or coating soggy.
- Protect fat from its enemies:
- Heat. Turn the fryer off or to a lower holding temperature (200°–250°F/95°–120°C) when not in use.
- Oxygen. Keep fat covered between services, and try to aerate the fat as little as possible when filtering.
- Water. Remove excess moisture from foods before frying. Dry baskets and kettle thoroughly after cleaning. Keep liquids away from the fryer to prevent accidental spills.
- Salt. Never salt foods over the fat.
- Food particles. Shake loose crumbs off breaded items before placing over the fat. Skim and strain the fat frequently.
- Detergent. Rinse baskets and kettle well after cleaning.
