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. “Frying, though one of the most common of culinary operations, is one that is least performed perfectly well.” quote from an 1800s cookbook. INFORMATION BELOW FROM 1800S COOKBOOKS 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…