Los Angeles daily herald., 1873-11-13
Yos Angsles Aerala,
FRYING.

There are two very different ways of
frying; one Is to have enough boiling
fat to immerse the objects fried, and
the other Is to have just enough of it
to merely cover the bottom of the fry
ing-pan, and prevent the objects there
in from burning.
Inexperienced housekeepers or
cooks often make mistakes on that
account. They hear or read that such
an article of food is excellent fried;
they try 1t, not knowing in which way
it ought to be fried, either with little
or much fat, and just rs often spoil the
article as cook it well.
To guard our readers from mistakes
of this kind, we shall call frying with
much fat when the objects are inn
mersed) to try, which is the real name
for it, and we shall call frying with lit
tie fat when, there is only enough OF
it to merely cover the bottom of the
PAM to saute, which is its French and
right name, there being no correspon-
ding word to it in English. For in
stance, small fish are fried, but omelet
is sa,te;; potatoes are fried, but pars-
nips are sdutes.
How to fry.-If there is not enough
fat in the pan to completely immerse
the objects fried, they will certainly
taste greasy. 1t will be the same if
the fat is not heated enough. Fat is
heated enough when jets of smoke
ooze out of it, or when, on throwing
drops Of water into it, a cracking noise
is heard.
When the fat is hot enough, the
article that is to be fried is dropped
into it, and stirred gently now and
then with skinner. When done, it
is taken off the pan with the skinner,
and turned into colander, which
should rest on dish or bowl to re-
ceive the fat that may drop.
If the article to be fried be tender
and somewhat brittle, it is put in a
wire basket made for that purpose,
and the basket is placed in the fat.
WhenllOne, the basket is raised, held
over the pan for few seconds to allow
the fat to drip, and the articles fried
are carefully taken out of it, and
served, after having been sprinkled
with salt.
fthe article to be fried is not COM
pletely immersed in the fat, the part
not Immersed will absorb fat and, as
stated above, will taste greasy; but
when there is fat enough to entirely
cover them, the intensity of the heat
closes the pores (carbOniZes them, as
it were), and no fat is absorbed.
Fat (be it beef suet, lard, or 0il) car
be heated to degree three times
higher than water.
It is no more expensive to have
plenty of fat than to have onlya little
for, as soon as the articles are taken
offthe fat, the pan is put away to COO
for few minutes, then the fat is pour
ed into q stone jar, gently, SO as to re-
tain what particles of solid matter
may be on the bottom of the pan, ano
is kept for another time.
After, having used the fat several
times it may turn somewhat black; q
few slices of bread dried in the oven
may then be put into it and boiled
gently for about twenty minutes; the
whole is then turned into another pan
with about as much water; two OF
three boils are givenit it is suffered tC
cool and the fat is skinned off from
the surface, when all the particles
that may have been in it will be found
in the bottom, in the water. The
everyday fat coming from skimming
trimmings, etc., is added to this, sc
that there is at all times fat enough il
u well kept kitchen for frying pur
poses.
Butter should never be used to fry
but always to saute, because in saute'
ing the fat is absorbed, and butter has
much more delicate flavor that any
other fat, except chicken, goose, and
turkey fat or grease, which are pre-
ferred by many to saute omelets.-
Pierre Blot, in Harper's Bazaar.