Evening Republican, Volume 17, Number 250, Rensselaer, Jasper County, 20 October 1913 — DEEP FAT FOR FRYING [ARTICLE]

DEEP FAT FOR FRYING

BETTER WESULTB THAN WHEN SMALL QUANTITY IS USED. r,' *_ Properly Done, Food Prepared In This Way Should Not Be In the Least Indigestible Some Rules to Be Observed. Frying foods does not mean, proper ly speaking, just ■putting them into a h* frying pan with & little fat. Frying is cooking by immersion in .deep fat While food prepared in this way is not quite as healthful as if baked or boiled, if the frying is rightly done it is not as indigestible as it is commonly supposed to be. Frying in deep fat is a much more healthful way of preparing food that if the food is browned in u little fat in a frying pan. French fried potatoes for instance are better than those fried in a small amount of butter or other faL If friend food proves indigestible it may be generally attributed to one: of these causes: The food has not been completely coated with eggs and crumbs, the fat has not been at tfre right temperature or the fat used was of an inferior quality. Fried foods are mostly cooked by the steam formed in them. The moment the article touches the fat its surface becomes coated, making it impossible for the food juices to escape. These are turned into steam, which cooks the food. The fat merely browns the outside. About three pounds of fat will be required for a kettle eight inches in diameter. This fat may be used many times if clarified by cooking a few slices of raw potatoes in iL In successful frying these points must be remembered: The fat must be deep enough to cover the food to be fried; it must be hot enough to form a coat quickly, which prevents the absorption of the fat, and the article to be fried must be entirely covered with egg and crumbs. The white of an egg and fine, stale breadcrumbs are best to roll the food in. The whole egg may be used if desired; but the white with two tablespoons of milk added is excellent. Only a few articles should be fried at one time. Too many cool the fat and thus prevent the quick formation of the coat on the food. When the food is fried drain it on coarse, brown paper. ' .-■ To determine when the fat is at the right temperature drop a piece of dry bread into it. If this browns in 40 seconds it is right for croquettes and all foods that have been previously cooked. If it browns in 60 seconds it is right for doughnuts, and other ancooked foods. Do not allow the fat to become too hot; this is as harmful as if the fat were too cold. Use a frying basket if possible; if you do not possess one, use a cream skimmer or a wire egg beater. Food well fried is free from grease. Fried foods that leave grease on the serving plate are neither well cooked nor dainty.