Frying

Deep fat frying is cooking by immersing food in hot fat at a temperature of 3500 to 3800 F. It is used for cooking small cuts of meat, vegetables, and made dishes, such as croquettes. The fat must be hot enough to form an impenetrable layer upon the surface, otherwise the grease soaks in and an indigestible food is the result. When croquettes or vegetables are cooked in this way they are often dipped in beaten egg and bread crumbs, because the albumin of the egg coagulates at once and protects the food.