262—Fryings

Frying is one of the principal cooking processes, for the number of preparations that are accomplished by its means is very considerable. Its procedure is governed by stringent laws and rules which it is best not to break, lest the double danger of failure and impairment of material be incurred.

The former is easily averted if one is familiar with the process, and pays proper attention to it, while the latter is obviated by precautions which have every raison d’être, and the neglect of which only leads to trouble.

The question of the kind of utensil to employ is not so immaterial as some would think, for very often accidents result from the mere disregard of the importance of this matter.

Very often imprudence and bluster on the part of the operator may be the cause of imperfections, the greatest care being needed in the handling of utensils containing overheated fat.

Utensils used in frying should be made of copper, or other resisting metal; they should be in one piece, oval or round in shape, and sufficiently large and deep to allow, while only half-filled with fat, of the objects being properly affected by the latter. The necessity of this condition is obvious, seeing that if the utensil contain too much fat the slightest jerking of it on the stove would spill some of the liquid, and the operator would probably be badly burnt.

Finally, utensils with vertical sides are preferable to those with the slanting kind; more especially is this so in large kitchens where, the work involving much frying, capacious receptacles are required.