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A number of commercial devices and materials are
available to aid in eliminating fat impurities. There
are several excellent models of pressure lters as
well as strainer-type lters, which, if used regularly,
will prolong life of fat.
However, no purication device will renew broken
down or rancid fat or put new life into it. Once you
have allowed fat to break down it becomes unsuitable
for frying — in fact browning is impossible.
In addition to ltration, you can prolong the usefulness
of fat by sweetening it with fresh compound every day
- replacing about 15% of the bulk you started with. If
you do enough frying so that normal absorption of fat
in food amounts to 15% to 20% of the capacity of your
kettle every day - then you can call that your turn-over
food. It means you can add the recommended 15%
of fresh fat without discarding any of the old.
In three to six months you may spend as much
for fat as you paid for your kettle. So fat is an item
you want to know all about; how to select it; how to
manage it. The more production you can get from
each pound of fat, the more protable your frying
operation will be.
To get a high rate of production per pound of fat you
have to avoid two things. One is early breakdown
and spoilage of the compound so that you have to
throw it away before it does enough work to "earn
its keep." The other is excessive sponging up of fat
by the food being fried.
The main cause of fat breakdown is excessive heat.
On the other hand abnormal absorption is caused by
frying too long at too low temperatures. One answer
to both problems is exact control of heat — so that
fat neither smokes up nor soaks up.
Of course, no fat "keeps" forever. Not only heat,
but air and moisture, salt particles and crumbs of
food work to break it down. But you can slow up fat
deterioration by maintaining proper temperatures and
by draining your kettle, ltering or straining the fat
once or twice a day and by keeping the kettle itself
absolutely clean.
1. Choose a fat that does not break down quickly.
Hydrogenated shortening, corn, and peanut
oils are less likely to break down under high
temperatures.
2. Do not fry foods at temperatures above those
recommended. The higher the fat temperature,
the more rapid the rate of fat deterioration. Above
400°F fats quickly deteriorate.
3. During short intervals between frying, turn the
heat down. Do not keep heat on for long periods
between batches.
4. Keep fat clean. Strain or lter daily or at end of
each shift. Add at least 15% fresh fat to your
kettle daily.
5. At least once a day, cool a small amount of fat
and taste it to see if it has picked up foreign
avors.
6. Discard fat that tends to bubble excessively
before food is added.
7. Do not overload baskets-pieces should not touch
when frying. Shake baskets to prevent food from
sticking together. Fry similar sizes together.
8. Never salt foods directly over fat, salt in fat
reduces its life.
9. Raw, wet foods, such as potatoes and oysters,
should be drained or wiped dry before frying to
extend the life of the frying fat. Have foods to
be fried at room temperature.
10. Keep fat temperatures below smoking point to
minimize frying odors.
10 POINT PROGRAM
TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS
CARE OF FAT