Bubbles on the surface of water denote that it is boiling, whereas if fat bubbles it shows there is moisture still in it. This must be evaporated by boiling before the fat can attain the right temperature. It will then be quite still, and a faint bluish smoke will rise from it before it is ready to use.
As it is both bad for digestion and unpleasant in appearance to have grease adhering to fried foods, they must be lifted out of the fat on to a piece of kitchen paper. This absorbs all grease, and the article will then be crisp and dry.
There are, however, some exceptions to this rule - e.g., sausages, bacon, meat of all kinds which is not encased in batter or egg and crumbs, should not be so treated, as any gravy flowing from them must also be served.