Frying is of all methods the most objectionable, from the foods being
less digestible when thus prepared, as the fat employed undergoes
chemical changes. Olive oil in this respect is preferable to lard or
butter. The crackling noise which accompanies the process of frying
meat in a pan is occasioned by the explosions of steam formed in fat,
the temperature of which is much above 212 degrees. If the meat is
very juicy it will not fry well, because it becomes sodden before the
water is evaporated; and it will not brown, because the temperature is
too low to scorch it. To fry fish well the fat should be _boiling hot
(600 degrees),_ and the fish _well dried_ in a cloth; otherwise, owing
to the generation of steam the temperature will fall so low that it
will be boiled in its own steam, and not be browned. Meat, or indeed
any article, should be frequently turned and agitated during frying to
promote the evaporation of the watery particles. To make fried things
look well, they should be done over _twice_ with egg and stale
bread-crumbs.