FRYING

1. Definition:

Frying is a method of cooking in which the heat is brought to the food by immersing it in smoking-hot oil.

2. Temperature for frying:

(1) For cooked foods which have only to brown and warm through—about 400 degrees.
(2) For raw foods which have to cook—about 350 degrees.

3. Rules for frying:

(1) Use a deep iron, or stainless steel pan, which will hold the heat.
(2) Put in sufficient oil to cover the food well, but never fill the pan more than two-thirds full.
(3) Heat the oil to the desired temperature.
(4) Have the food as dry as possible and not very cold.
(5) When the oil begins to give off a small quantity of white vapour, test it for the required heat, as follows:

(a) For raw food, put in a small square of bread, and allow it sixty seconds to brown.
(b) For cooked food, allow a square of bread forty seconds to brown.

(6) Put the food carefully into the hot fat, and only an amount which will not cool it too much.
(7) When the food is nicely browned, lift it from the fat with an open spoon or lifter and drain over the pot until it stops dripping.
(8) Lay the food on kitchen towels or crumpled brown paper, to absorb any oil still clinging to the surface.
(9) Strain the oil through a sieve and leave it to cool.

4. Effects of frying:

(1) To sear the surface and prevent it from absorbing fat.
(2) To cook or heat the food to the centre.
(3) To brown the surface of the food and make it crisp.
(4) To develop a delicious flavour in the browned surface.
(5) To make the browned surface indigestible, because it has absorbed highly-heated fat.

Note.—As frying requires the oil used to be at a very high temperature, it is dangerous to let young children take the responsibility in this method of cooking.