1. Preparing the foodPRESERVING
Seal the food by coating with flour, egg and1. DO NOT use a pan that overlaps the perimeter of
breadcrumbs or batter. Do not use a basket withthe hob trim.
batter coated foods as they will stick.
2. To allow for a full rolling boil, the pan should be
2. Amount of oilno more than one third full when all the
ingredients have been added. It is better to use
For safety purposes fill the pan only one-third fulltwo pans rather than overfill one, or use half
of oil.quantities.
3. Testing the temperature of the oil3. Use firm fruit or vegetables and wash well before
using.
It is advisable to use a thermometer to test the
temperature of the oil. Alternatively, drop a small4. Preserving sugar gives clear jam, however
cube of bread into the oil which should brown ingranulated sugar is cheaper and gives equally
just under a minute if the oil is at the correctgood flavour.
temperature of 190°C/375°F.
5. Crystallization may be caused if sugar is not
4. Cooking the foodcompletely dissolved before bringing jam to the
boil. Over boiling will affect the flavour, setting
Lower the food gently into the oil. Do not addproperties and colour of the jam.
too much food at once or the temperature of the
oil will be reduced and may result in soggy,6. To test jam for setting:
greasy food.
If a jam thermometer is available, boil jam to
Turn the food if necessary; doughnuts float to the104°C. Marmalade should be boiled to 106°C.
surface so will not brown on the upperside if not
turned. Once cooked, drain the food onIf a jam thermometer is not available, remove
absorbent paper.pan from heat, place sample of jam on a cold
dish and cool quickly (i.e. in a freezer or frozen
5. Double frying chipsfood storage compartment of a refrigerator).
When cold, it will crinkle and hold the mark of a
Double frying will ensure good chips. First fry thefinger run through it, if it is at setting point.
chips for a few minutes at 170°C/340°F to seal
the outside. Remove the chips from the oil.7. The scum should be removed as soon as
Increase the temperature of the oil topossible from the surface of the preserve after
190°C/375°F to finish cooking and brown thesetting point has been reached. Marmalade
chips.should be allowed to cool before potting to
prevent the peel rising.
Chips may be kept for several hours after the first
frying before finishing off with the second frying.
6. Frying temperatures
CelsiusFahrenheit
oo
Scale (C) Scale (F)
150300
First frying of potatoes170340
175350
180360
Second frying of potatoes190375
Frying chicken and fish195380
200390
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ACEC
