The success or otherwise of any fried food depends entirely on the temperature of the fat when the food is put into it.

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.

Food that is very cold or moist will greatly lower the temperature of the fat, so let the fat reach the right temperature again before putting in more.

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.