No. 297 — Deep-Frying Fat and Its Historical Use

For preparing the deep-frying fat itself, the author refers to Nos. 3644 and 3645 in Part II. The present entry explains its use.

First, take enough fat that whatever is being fried is fully covered and can float in it. Otherwise, the author says, one side may burn while the other remains raw.

The historical text adds one spoonful of vodka to the fat and describes checking heat with a drop of cold water, which produces a loud crackling sound. It warns against allowing the fat to catch fire. These are period practices, not safe modern temperature-testing methods.

Frying in deep fat is intended to give a browned, crisp crust. The author generally recommends approximately ten to twelve minutes or less for small pieces.

Some firm products, such as calf's or lamb's feet, were first cooked in butter and only finished in deep fat. Once fried, remove with a slotted spoon to a sieve covered with absorbent paper, replacing the paper frequently.

Some dishes, such as chicken cutlets, may be briefly dried on a napkin as well, but should be served promptly so that they do not cool. The author considers reheated deep-fried dishes inferior because they develop the smell of fat and lose their crispness.

The closing instruction repeats the ratio of one spoonful of vodka for each Russian pound of frying fat.