Excessive moisture also cools the fat considerably, hence, foods that are to be fried should be as dry as possible.
Place the foods to be cooked in a bath of fat deep enough to float them. The kettle should not be too full, however, as fat is apt to bubble over especially when moist foods are placed in it.
Foods may be placed in a frying basket, or they may be lowered into the fat and taken from it with a wire spoon. All fried foods should be drained on paper.
When one quantity of food has been removed, the fat should be reheated and its temperature tested before adding the second quantity of food.
Fat used for frying should be cooled and clarified with potato as directed on the following page.
If a coal range is used for heating the fat, sand or ashes and a shovel should be near at hand in case the fat takes fire.
If hot fat must be carried or lifted, wrap a towel about the hand before grasping the handle of the kettle.
TO TRY OUT FAT.--The fat of meat consists of fat held by a network of connective tissue. To make meat fat suitable for frying it is necessary to separate the fat from the tissue. This is done as follows:
Remove the tough outside skin and lean parts from meat fat and cut it into small pieces. Put the fat into an iron kettle, and cover it with cold water. Place it uncovered on the stove and heat. When the water has nearly all evaporated, set the kettle back, or lessen the heat, or place in a "cool" oven, and let the fat slowly try out.
As the fat separates from the pieces of tissue, it is well to strain or drain it into a bowl. If this is done, the fat is less apt to scorch. The heating of the connective tissue should continue, until it is shriveled in appearance and no fat can be pressed out from it with a fork. The strained fat should be set aside to become firm and then stored in a cool place.
TO CLARIFY FAT.--Add a few slices of raw potato to fat and heat slowly until it ceases to bubble. Cool, strain through a cloth, and let stand until solid.
FRIED OYSTERS [Footnote 40: NOTE TO THE TEACHER.--If the price of oysters is too high, some seasonable small fresh fish such as pike may be used in place of oysters. These may be prepared for frying in the same manner as oysters. If desired, corn-meal may be substituted for dried bread crumbs.]
Large oysters Dried bread crumbs Salt and pepper Eggs 1 tablespoonful water or oyster juice for each egg
Remove pieces of shell from the oyster by running each oyster through the fingers. Wash the oysters, drain immediately, and dry them on a soft cloth or towel (see Cleaning Oysters). Season with salt and pepper. Beat the eggs slightly and dilute by adding one tablespoonful of water or strained oyster juice to each egg. Sprinkle salt and pepper over the dried bread crumbs. Dip the oysters into the prepared crumbs, then into the egg mixture, and finally into the crumbs. Fry one minute, drain, place on paper, and serve.
Lemons cut into eighths are desirable to serve with fried oysters. Parsley makes a pleasing garnish.
To Clean Utensils that have Contained Fat.--An alkaline substance such as washing soda is effective in cleaning utensils that have held fat. To show the action of washing soda on fats try the following:
EXPERIMENT 34: SAPONIFICATION OF FAT.--Into a test tube put 1/2 teaspoonful of washing soda and 1 teaspoonful water, then heat until the washing soda is entirely dissolved. Melt 1 teaspoonful of solid fat and add it to the soda solution. Boil the contents of the tube for a few minutes and then examine it. What substance does the foaming suggest? What has been formed by the union of fat and soda? What application can be drawn from this with regard to the use of soda in cleaning utensils that have contained fat?
Wipe out with soft paper the utensil that has held fat. Fill it full of water, add some washing soda, and heat. Empty the water and wash. Do not use washing soda in aluminum utensils (see Preparing Dishes for Washing).
QUESTIONS
What is taking place when hot fat emits an odor?
Name two advantages in dipping foods that are to be fried in egg.