CARE MUST BE TAKEN
Care must be taken also in the selection of the fat that is used for deep-fat frying. This may be in the form of an oil or a solid fat and may be either a vegetable or an animal fat. However, a vegetable fat is usually preferred, as less smoke results from it and less flavor of the fat remains in the food after it is cooked.
The utensils required for deep-fat frying are shown in Fig. 24. They consist of a wire basket and a pan into which the basket will fit. As will be observed, the pan in which the fat is put has an upright
metal piece on the side opposite the handle. Over this fits a piece of wire with which the basket is equipped and which is attached to the side opposite the handle of the basket.
This arrangement makes it possible to drain the fat from whatever food has been fried without having to hold the basket over the
APPLICATION OF DEEP-FAT FRYING
With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timbale cases.
Croquettes are small balls or patties usually made of some finely minced food and fried until brown. Timbale cases are shells in which
various creamed foods are served. As these two preparations are representative of the various dishes that can be cooked by frying in deep fat, the directions given for these, if carefully mastered, may be applied to many other foods.
FRYING OF CROQUETTES
After the mixture that is to be fried has been prepared, and
while the croquettes are being shaped, have the fat heating in the deep pan, as in Fig. 24. Before the food is immersed, test the temperature of the fat in the manner shown in Fig. 25, to make sure that it is hot
enough. To do this, put a 1/2-inch cube of bread in the hot fat and keep it there for 40 seconds.
If at the end of this time it is a golden brown, it may be known that the fat is sufficiently hot for any mixture. Be careful to regulate the heat so as to keep the fat as near this temperature as possible, for it should be remembered that each time a cold food is immersed in hot fat, the temperature is lowered.
Usually, a few minutes' frying is necessary to assure this regulation of the temperature. As soon as the correct temperature is reached,
put several of the croquettes in the basket and set the basket in the pan of hot fat so that the croquettes are entirely covered.
Fry until a good brown color is secured. Then lift the basket out
of the fat and allow it to drain until all the fat possible has dripped from it. Finally remove the croquettes from the basket and place them on any kind of paper that will absorb the excessive fat. Serve at once or keep hot until ready to serve.