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flour or crumbs, eggs and crumbs
before frying. The intense heat
of the egg thus forming a coating
Which prevents food from soaking
Fat soaked food is most indigestive
and indigestible
The fat must be digested off before
the other food can be reached
Great care must be taken that too
much not put in the fat at one
times because it lowers the temp-
erature of the fat
That tends to make the fat soak
into food again also it tends to
make the fat bubble over the sides
of kettle which is also dangerous
Fat boils at high temperature
When you put lard into fat it is
not the fat that boils but the