For a better understanding of the role, played by these degrees of fat heating, consider the example of frying "French fries". Peeled potatoes, cut and dried in a cloth, after carrying out a fat temperature test, put on the fat heated to the first stage. They will soften over time, but they will hardly blush. Then we transfer them from the first vessel to the second one with the smoking fat, and therefore heated to the second stage, where the potatoes blush and swell very quickly due to the rapid formation of steam inside the potatoes.
When food turns brown too quickly, lower the temperature by:
1) odsunięcie naczynia z tłuszczem na brzeg kuchni, 2) putting raw, peeled and sliced potatoes, which reduce the temperature very quickly (contain a significant percentage of water, which absorbs the heat of the fat while evaporating). This method is most often used when frying donuts. It is easiest to fry over the fire, which can be mechanically adjusted, like on gas stoves, spirits, as well as on electric stoves. If you fry a product with a high water content in a large amount of fat, like for example. raw potatoes, it should be put in small amounts, that too rapid evaporation of water does not cause the fat to run over the tray, and hence,, fire and burn hazards.
If food is fried in fat, which is about to grow, like puff, Donuts, you should put as many pieces, so that they can grow freely and fry without touching each other.
Working tools, which should be used when frying a lot of fat: such a large saucepan, that the melted fat reaches only half the height of the pan; deep wire scoop for taking out products (Donuts) or a deep wire insert, adapted to the circumference of the vessel, with two protruding handles, which puts in and takes out all the fried pieces at once; tissue-paper platter to drain; heated platter for serving food.
