MODES OF FRYING
The usual custom among professional cooks is to entirely
immerse the article to be cooked in boiling fat, but
from inconvenience most households use the half-frying
method of frying in a small amount of fat in a frying pan.
For the first method a shallow iron frying kettle, large
at the top and small at the bottom, is best to use. The
fat should half fill the kettle, or an amount sufficient
to float whatever is to be fried; the heat of the fat
should get to such a degree that, when a piece of bread
or a teaspoonful of the batter is dropped in it,
it will become brown almost instantly, but by boiling
them all together in water.
When the fat is all melted, it should be strained with
the water and set aside to cool. After the fat on the
top has hardened, lift the cake from the water on which
it lies, scrape off all the dark particles from the
bottom, then melt over again the fat; while hot strain
into a small clean stone jaror bright tin pail, and then
it is ready for use.
Always after frying anything, the fat should stand until
it settles and has cooled somewhat; then turn off
carefully so as to leave it clear from the sediment that
settles at the bottom. Refined cotton-seed oil is now
being adopted by most professional cooks in hotels,
restaurants and many private households for culinary
purposes, and will doubtless in future supersede animal
fats, especially for frying, it being quite as delicate
a medium as frying with olive oil.
It is now sold by leading grocers, put up in packages of
two and four quarts. The second mode of frying, using a
frying pan with a small quantity of fat or grease, to be
done properly, should, in the first place, have the
frying pan hot over the fire, and the fat in it actually
boiling before the article to be cooked is placed in it,
the intense heat quickly searing up the pores of the
article and forming a brown crust on the lower side,
then turning over and browning the other the same way.
Still, there is another mode of frying; the process is
somewhat similar to broiling, the hot frying pan or
spider replacing the hot fire. To do this correctly, a
thick bottomed frying pan should be used.
Place it over the fire, and when it is so hot that it
will siss, oil over the bottom of the pan with a piece
of suet, that is if the meat is all lean; if not, it
is not necessary to grease the bottom of the pan. Lay
in the meat quite flat, and brown it quickly, first on
one side, then on the other; when sufficiently cooked,
dish on a hot platter and season the same as broiled