Best Practices for Frying Foods
Before commercialized fats were produced, people used beef suet, pork lard, dripping from cooked meats, and butter to fry food. FROM AN 1800s COOKBOOK: “Frying, though one of the most common of culinary operations, is one that is least performed perfectly well.” GENERAL RULES FOR FRYING Since fat, when heated, reaches such a high temperature, the kettle in which it is heated should be made of iron. The Dutch Oven is a very convenient utensil for small things. A Frying-Pan…