Frying


Frying -

Has been erroneously described as "boiling in fat" - in effect it more nearly corresponds to the principle of roasting, as fat or oil attains a much higher temperature than water and more effectually seals the outside of the meat, etc., being cooked.

"Dry frying" signifies the use of only a small quantity of fat or oil.

"Deep" or "wet" frying is the use of sufficient fat or oil to cover the article being cooked. Butter is not suitable for deep frying as it is liable to burn before the food is cooked. Olive and other high-class vegetable oils of similar character, do not offer this objection.

Care should be taken to avoid over-frying as the result is to make foods very indigestible.


Arround Frying in The Grocer's Encyclopedia


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