Sauteing is cooking in a small amount of fat. This process is commonly known as frying. Food so cooked is very difficult to digest because it is impossible to prevent the fat from penetrating and soaking into the food.

Frying

Frying is cooking by immersing the food in deep, hot fat. The fat should be hot enough to immediately form a crust, which, while allowing the penetration of heat, keeps the food dry and digestible.

The Cracking Point

The cracking point of fat, commonly called the burning point, or the point at which it breaks up into glycerine and fatty acids, determines its frying qualities. The higher this point, the better for frying. The lowest temperature at which food can be cooked is 360° F. If the fat "cracks" at this point, or below it, it is not only undesirable but also injurious to use. Vegetable fats or oils have a much higher cracking point than animal fats, hence are much better for frying. Olive oil would be the best if the cost need not be considered. In such case, Wesson Cooking Oil or other cottonseed-oil products, if thoroughly purified, can be used. Animal fats which have a low cracking point, such as lard, clarified drippings, suet, etc., must be used with great care to have them hot enough to cook in and yet not burn.

Cooking fats do not boil, the bubbles arising in the kettle of hot fat, and the spluttering noises, being caused by water in the fat. The temperature of "spluttering fat" is about 212° F. (the boiling point of water), and it will not become any hotter so long as any water remains in the fat. When this is all evaporated the fat becomes still and the temperature should rise to about 3800 F.

When the frying is completed and the fat has stood a few minutes to cool and settle, strain through a sieve over which a piece of cheesecloth has been placed, into a clean receptacle. Wipe out the kettle with cloth or paper, return the fat, cover closely, and set aside. Fat in the liquid form, such as oil, is very convenient, as it can be poured back into the cans, ready for use the next time, and kept until needed.

If after use the fat becomes dark colored heat very slowly and drop in a few slices of raw potato. They will quickly absorb various impurities from the fat and thus clarify it.

Test For Frying Temperature

For uncooked articles, doughnuts, etc., fat should be hot enough to brown a bit of bread in 40 seconds.

For cooked articles, croquettes, etc., fat should be hot enough to brown bread in 20 seconds.

How To Prevent Food Absorbing Fat

Have fat hot enough to answer the above test.

Do not put too many cold articles in at once.

Do not have the mixture too rich.

Do not use too much baking powder.

Have an unbroken coating of egg and crumbs on croquettes.

Care After Frying

Hold frying-basket over the hot fat until it is well drained.

Place fried articles on unglazed brown paper.

Do not pile articles until they are cold.