Experiments With Deep Fat Frying

122. - a. Prepare potato chips by the following methods:

Raw potato sliced very thin. Parboil potato and slice very thin. Raw potato soaked in ice water 20 minutes. Raw potato soaked in salt solution (2 tsp. salt to 2 c. ice water) 20 minutes. In each case dry the potato carefully before immersing in the fat or oil.

b. Prepare deep fat, using the following fats and oils: lard cottonseed oil crisco peanut oil olive oil corn oil

Arrange utensils and fats and oils so that the heating may begin at the same time. Note initial temperatures and length of time required for the medium to reach the proper temperatures for deep fat frying. Test constantly with a slice of raw unsoaked potato, and when each has reached the required temperature fry samples of the potato prepared in a separately in each medium. Note the temperatures of each fat or oil, the length of time required for frying each potato, and the character of the product.

123. - If a thermometer of sufficient range is available, determine the temperature at which each of the above fats shows evidence of being decomposed by heat. What is the evidence in each case ?

In a recent study by Blunt and Feeney (Journal of Home Economics, Vol. VII, page 535) the temperatures at which certain fats begin to give off visible fumes are reported as follows:

How do your results compare with these? Where results differ, is the difference attributable to differing conditions of experimentation or to variation in the material tested?

124. - a. Prepare doughnuts, using the recipe in the book. Roll them to uniform thickness and cut with the same cutter.

b. Arrange the following fats and oils in utensils of uniform size and shape and begin heating at the same time:

Fats: lard

1/2 lard, 1/2 crisco crisco beef drippings olive oil peanut oil corn oil mutton drippings c. Note the initial temperatures of each fat or oil, and testing constantly with the doughnut mixture, find the proper temperature for each medium for an uncooked flour mixture.

d. Fry doughnuts in each fat and oil. Note the flavor of the product, the amount of fat absorbed, the color. Allow samples of each cooked doughnut to remain in a tin box and note the rapidity with which each becomes dry and hard.

125. - a. Prepare rice croquettes. Shape croquettes, using approximately the same amount of mixture in each croquette, measuring in level tablespoons. Fry croquettes in each of the above fats and oils immediately after using them for doughnuts. Note the flavor of the croquettes, the absorption of odor of doughnuts, the color, crispness of the crust.

b. Summarize your conclusions as to the appropriateness of each fat or oil as a frying medium.

126. - Using the optimum temperatures for frying for each fat or oil, test the frying of a piece of bread. Note the number of seconds required by each fat to brown the bread. Does it prove the usual statement, "40 seconds required for browning a piece of bread is suflicient for browning a cooked mixture - as croquettes; 60 seconds is required for cooking and browning an uncooked mixture" ?

127. - Cut up in small pieces, weigh, and sauter equal quantities of boiled potato in unit quantities of each of the fats and oils. Weigh again and determine which fat is most easily absorbed by the potato.

128. - From your correlated reading and experiments what do you conclude as to the wholesomeness of deep fat frying or sauteing of food as a method of cooking?