Richland beacon., 1873-05-31
Frying.

THERE are two very different ways of
irving: one is to have enough boiling fat
to immcrSe the objects fried, and the other
is to have Just enough of il TO merely cover
the bottom of the trying-pan, and prevent
the objects therein from burning.
inexperienced housekeercrs or cooks
often make mistakes on that account.
They hear or read that such an article oil
food is excellent fried; they try it, not
knowing in which way it ought 10 be
fried, either with little or much fat. and
Just rs often spoil the article As cook 1t
well.
TO guard our readers from mistakes of
this kind. we shall call trying with much
IA when the objects are immersed) TO FRY.
which is the real name for il, and We shall
call frying with little fat (when there Is
only enough of it 10 merely cover the
bottom of the PAM TO suite. which is its
French and right name. there being no
corresponding word to il in English. For
instance, small fish are fried, but an Omelet
is saute: potatoes are fried, but parSnips
are SGutsS.
Hon TO trV.--lf there is not enough tat
in the pan to completely immersc the OBJ
iectS fried, they will certainly taste greasy.
/ II will be the same if the fat is not heated
( enough. Fat is heated enough when jets
of smoke OoZe out of il, or when. on
/ throwing drops of water into it. a crack
ling 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 skim
mer. When done, il is taken off the pan
with the skinner. and turned into col
ander. which should rest on dish OF
bowl TO receive the fat that may drop.
If the article TO be fried be tender and
somewhat brittle, it is put i'll wire bas
kct made for that purpose. and the baSke
i placed in the fat. When done. tn,
basket is raised. held over the pan for {
few seconds to allow the fat to drip, an,
the articles fried are carefully taken on
OF it. and served, after having beeI
sprinkled with salt.
II the article TO be fried is not com
pletely immersed in the fat, the part no
immersed will absorb fat and. as state,
above. will taste greasy; but when Their
is fat enough to entirely cover them. III
, intensity of the heat closes the pores (car
boniZcs them, rs il were, and no tat
, absorbed.
Fat be il beef Suet, lard. or Dill can b
heated To a degree three times higher tina
; water.
, Ii is no more expensive TO have plent
of fat than TO have only little; for, a
, soon as the articles are taken of the fa'
the pan is put away to cool for a few mir
: utes, then the fat is poured into a ston
= jar. gently. so as to retain what particle
r of solid matter may be on the bottom {
: the pan, and is kept for another time.
After having used the fat several time
it may turn somewhat black: few slice
of bread dried in the oven may then b
put into it and boiled gently for abor
e twenty minutes the whole is then turne
p into another pan, with about as niue
I water; two or three bols are given, il
suffered to cool and the fat is skimme
e of from the surface. when all the particle
I that NAV have been in it Will be found
/. the bottom. in the water. The every-da
e fat coming from skimming. trimming
, etc, is added to this. so that there is
e all times fat enough in a well-kept kitchc
I for frying purposes.
: Butter should never be used TO fry, br
: always TO saute, because in sauteing ii
: fat is absorbed, and butter has niue
I more delicate flavor than any other ia
e except chicken. goose. and turkey fat {
: grease. which are preferred by many I
; saute OmeletS. - Pierre Blot, in Harper
= RHz1r