Utensils used in frying should be made of copper, or other resisting metal; they should be in one piece, oval or round in shape, and sufficiently large and deep to allow, while only half-filled with fat, of the objects being properly affected by the latter. The necessity of this condition is obvious, seeing that if the utensil contain too much fat the slightest jerking of it on the stove would spill some of the liquid, and the operator would probably be badly burnt.
Finally, utensils with vertical sides are preferable to those with the slanting kind; more especially is this so in large kitchens where, the work involving much frying, capacious receptacles are required.
[263—FRYING FAT—ITS PREPARATION]
Any animal or vegetable grease is suitable for frying, provided it be quite pure and possess a resisting force allowing it to reach a very high temperature without burning. But for frying on a large scale, the use of cooked and clarified fats, such as the fat of “pot-au-feu” and roasts, should be avoided.
A frying medium is only perfect when it is able to meet the demands of a protracted operation, and consists of fresh or raw fats, chosen with care and thoroughly purified by cooking.
Under no circumstances may butter be used for frying on a large scale, seeing that, even when thoroughly purified, it can only reach a comparatively low degree of heat. It may be used only for small, occasional fryings.
The fat of kidney of beef generally forms the base of the grease intended for frying on a large scale. It is preferable [124] ]to all others on account of its cheapness and the great length of time it can be worked, provided it receives the proper care.
Veal-fat yields a finer frying medium, but its resistance is small, and it must, moreover, always be strengthened with the fat of beef.
Mutton-fat should be deliberately discarded, for, if it happen to be that of an old beast, it smells of tallow, and, if it be that of a young one, it causes the hot grease to foam and to overflow down the sides of the utensil, this leading to serious accidents.
Pork-fat is also used for frying, either alone, or combined with some other kind.