A number of commercial devices and materials are avail-
able to aid in eliminating fat impurities. There are several
excellent models of pressure filters as well as strainer-type
filters, which, if used regularly, will prolong life of fat.
However, no purification 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 filtration, 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
profitable 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 exces
-
sive 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, filtering
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 filter 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 flavors.
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 mini
-
mize frying odors.
10 POINT PROGRAM
TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS
CARE OF FAT
