267—The Care of the Frying Medium

Every time a frying fat is used it should, after having been melted, be strained through a towel, for the majority of objects which it has served to cook must have left some particles behind them which might prove prejudicial to the objects that are to follow.

Objects that are “panés” always leave some raspings, for instance, which in time assume the form of black powder, while those that have been treated with flour likewise drop some of their coating, which, in accumulating, produces a muddy precipitate on the bottom of the utensil.

Not only do these foreign substances disturb the clearness of the fat and render it liable to burn, but they are exceedingly detrimental to the objects that are treated later.

Therefore, always strain the fat whenever it is used—in the first place because the proper treatment of the objects demands it, and, secondly, because its very existence as a serviceable medium depends upon this measure.