DEEP-FAT FRYING

New Zealand Journal of Agriculture, Volume 79, Issue 1, 15 July 1949, Page 89

DEEP-FAT FRYING

DEEP-FAT frying is not a cooking method to be used every day, but it produces results in taste and texture which are not obtainable in any other way. Therefore the good cook will master the principles and technique so that when occasion demands she can produce potato chips, croquettes from left-overs, and doughnuts (American style with holes or English style without) which will be golden brown and tempting, not the unappetising greasy lumps which make many people shudder at the mention of fried foods. Different types of fat to use, the judging of temperatures, and correct methods for frying foods of various kinds are the subject of this article by Norma K. Metson, Rural Sociologist, Department of Agriculture, Wellington.

FAT for deep-fat frying should be clean, of a type that ■*T will not burn readily, and without . a pronounced flavour. The contents of the usual dripping tin, a mixture of beef and mutton fats, are quite suitable, provided they are clean and fresh. Fat with strong flavours and odours, such as result from cooking sausages or onions, should not be used. If it is discoloured with burnt pieces and drippings, it should be clarified. To do this scrape

any sediment from the bottom of the solid fat, tnen melt the fat slowly, adding 1 medium-sized sliced potato for each lib. of fat. When the fat has ceased to bubble and the potato slices are well browned, strain the fat through several layers of butter muslin placed over a strainer, wait until. it solidifies, then scrape the bottom again. Freshly-rendered fat is preferable, and this too should be strained before and scraped after it has set.

Unfortunately dripping burns rather easily and some people object to the flavour; pure lard and solid vegetable fat do not have these disadvantages. Lard smokes unpleasantly if overheated, but vegetable fat smokes or burns only at very high temperatures. If these fats are strained after use, kept in a cool, dry place, and not contaminated with drippings or fat from other cooking, they can be used for deep-fat frying for a long period.

Oils can also be used. Pure olive oil, though traditional in some forms of cookery, is now too expensive, but substitutes such as peanut, soya, or cotton-seed oil are quite as effective and have a less pronounced flavour. However, the use of oil for frying is not common in New Zealand.

Equipment and Procedure

A heavy saucepan to hold the fat, a long-handled spoon and fork for lifting foods in and out and turning them while they are cooking, and a large dish with crumpled soft naper on which to drain the food are essential. A wire basket in which the food is placed, fitting loosely into the saucepan, is a great convenience and simplifies handling the food, especially when there are many

small pieces such as potato chips. A cooking thermometer which reads up to 500 degrees F. and can be clamped over the side of the pot with the bulb in the fat indicates the correct temperature at which to begin frying, though this can be judged or tested in other ways. Heat the fat slowly. A depth of 2 to 3in. is sufficient 21b. , of fat for a medium-sized pot. The saucepan should never be more than threequarters full or the bubbling which is caused by the evaporation of water when the food is put in may make the fat overflow and catch fire. Testing for Temperature To test the temperature of the fat, drop in lin. cubes of bread. If the cube browns in 60 seconds, the lowest frying temperature has been reached 350 to 365 degrees F., suitable for uncooked batters and doughs in small pieces. When browning takes 40 seconds the temperature is 365 to 380 degrees, at which previously-cooked and made-up foods such as croquettes and fish balls are fried. At the highest temperature, 380 to 390 degrees, the bread cube takes only 20 seconds to brown; this is correct for potato chips and large pieces of uncooked foods — example, crumbed chops, or fish in batter. Above 400 degrees fat begins to burn and smoke unpleasantly. With experience the time taken for the fat to heat to these temperatures will be learnt; appearance and the initial reaction when the bread or a small piece of the food is put in are also an indication.

The correct temperature is very important, for if the fat is too hot, the food is burnt on the outside and raw inside; if the temperature is too low, fat soaks into the food, which becomes greasy and does not cook properly, turning a pathetic pale colour instead of a rich golden brown. Cooking and Serving So that correct temperature is maintained, the saucepan should never be crowded with food; put in only small amounts at a time. After each lot has been taken out time must be allowed for the fat to return to the original temperature before more food is added. Most foods require to be turned during cooking, and this must be done carefully, with spoon and fork, to avoid breaking the crisp covering which has formed round the food and prevents the penetration of fat. When first put in the food will sink in the fat; as it cooks and moisture is expelled it will rise to the surface. If the food is to retain its crisp, attractive appearance, it must be drained on soft, absoroent paper immediately it is taken from the pan to absorb the surplus fat. Ideally, fried foods should be eaten immediately they are ready, but that is not usually possible at a family meal. After being drained the food should be transferred to another paper-lined dish and kept in a heated oven until serving time. Recipes Methods of coating food with egg and crumbs and of making batters for fish were given in an article on fish

cooking in the May “Journal.” Here are some other recipes for deep-fat frying:— Batter for Fruit Fritters 1| cups of sifted 2 tablespoons of flour sugar J teaspoon of salt 1 egg 2 teaspoons of bak- 2/3 cup of milk ing powder Sift the dry ingredients and add the well-beaten egg and milk. The batter should be just thick enough to coat the food. Try it out and, if necessary, add a little more flour or a little more milk. Apples and bananas are favourite fruits for fritters, but peach or apricot halves, orange slices, quartered pears, and other fruits may be used. Fry at 365 degrees for 2 to 3 minutes. For bananas use a thicker batter and cook a little longer. Doughnuts (American style with yeast batter) I cake of compressed t cup of sugar yeast 2 tablespoons of butl cup of luke-warm ter water 4 cups of sifted flour 1 cup of scalded milk 1 egg 1 teaspoon of salt J teaspoon of nutmeg Add the salt, sugar, and butter to the scalded milk. When it is lukewarm mix in the yeast, softened in the water. Add 1| cups of flour, beat the mixture, their leave it to rise in a warm place until it is full of bubbles and very light. Add the remainder of the flour, beating it in, then knead ' the dough well. Keep the dough as soft as possibleso that it can just be handled. Return the dough to the basin, cover it, and leave it in a warm place to rise until its bulk has doubled. Turn it out on a floured board, roll it to fin. thick, and cut out the doughnuts. Leave them to

rise again for 20 to 30 minutes, then fry them in deep fat at 365 degrees for 2 to 3 minutes, putting them into the fat raised side down. Take them out, drain them, and sprinkle them with rolled icing sugar. The ingredients given make about 2 dozen doughnuts. Doughnuts (English style) 2 eggs . . | teaspoon of cinna4 tablespoons of mon melted fat 1 teaspoon of baking soz. of sugar powder i teaspoon of salt Flour to form a soft J pint of milk dough Beat the eggs and sugar until they are light and creamy. Add the butter, salt, cinnamon, and milk. Sift in the flour and baking powder until a soft dough is formed. Knead it gently and roll it out on a floured board to lin. thick. Cut the dough into circles and fry them until they double in size and are golden brown. Potato Fritters (Sweet) 3 large potatoes Lemon or orange flaf cup of powdered vouring sugar 3 cup of flour Cook and mash the potatoes and add the sugar and flavouring. Allow the potato to cool, then add the flour, and knead the dough until it is very firm. Roll it out to fin. thick, cut it with a biscuit cutter, and fry the fritters in deep fat at 360 to 370 degrees until they are brown and crisp, turning them once. Drain them before serving them. Savoury Potato Cakes 1 egg i teaspoon of salt 2 tablespoons c-f but- 2 cups of hot mashed ter or fat potatoes 2 tablespoons of Sifted breadcrumbs. < chopped mint Pepper

Add the egg yolk, butter, seasonings, and mint to the potatoes. Shape the mixture into cakes and dip them into the slightly-beaten egg white, which has been diluted with 2 tablespoons of water. Roll the cakes in breadcrumbs and fry them at 375 to 390 degrees until they are brown. Potato Chips French fried potatoes: Peel the potatoes, cut them in Jin. slices lengthwise, then again to form chips about Jin. square and 2 to 3in. long. Dry them carefully with paper or cloth; if water is left on the chips, the fat will splutter when they are put in. Fry them at 395 degrees until they are crisp outside and floury inside. Drain them on paper and sprinkle them liberally with salt before serving them. Saratoga chips or potato crisps: Peel the potatoes and cut them into very thin slices. Soak the slices for an hour in cold water, then dry them carefully. Fry the chips in deep fat at 395 degrees a few slices at a time until they are crisp and brown. Drain them on paper and sprinkle them with salt. These chips are served as a garnish or decoration or as something to nibble at parties rather than as a way of including potato in a meal. They may be kept for several days in an airtight tin and, if necessary, heated in the oven to crisp them before they are served. Croquettes Croquettes are made by combining cooked food usually meat, fish or vegetablesor cheese with a thick white sauce, in the proportion of 2 cups of food to one of sauce, and shaping the mixture into balls, cylin-

ders, or cones, which are dipped in egg and breadcrumbs and fried in deep fat. This is a good way of using left-over food. Pea and Carrot Croquettes 1 cup of cooked car- 1 cup of cooked peas rots, mashed 1 tablespoon of melted 1 teaspoon of chopped butter parsley Salt and pepper 1 cup of thick white 1 egg sauce Dry breadcrumbs Combine the carrots, peas, parsley, white sauce, and butter. Season the mixture, cool it, and shape it into croquettes. Roll them in breadcrumbs, then in slightly-beaten egg, then in crumbs again. Fry them at 380 degrees for 3 to 5 minutes. Drain and serve them. Egg Croquettes 2 cups of chopped i teaspoon of salt - boiled eggs Pepper (4 or 5 eggs) 1 beaten egg 1 cup of thick white , Dry breadcrumbs sauce Chop the eggs finely and moisten them with sauce until the mixture is as soft as can be handled. Season it and cool it well. Shape the croquettes and roll them in crumbs, then in egg, then in crumbs again. Fry them at 380 degrees for 3to 5 minutes. Drain and serve them. Meat or Fish Croquettes Minced cooked meat or finely-flaked cooked fish should be mixed with the sauce in the proportion of If to 2 cups of meat or fish to 1 cup of sauce. Appropriate seasonings such as tomato sauce, chopped parsley, lemon juice, Worcester sauce, or a little pre-cooked onion may be added.