Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-01-03
CORRECT WAY TO FRY.
KNOWLEDGE WkiCH SHOULD sE
POSSESSED Blythe COOK.
Tho "WSl7 ard "Ory' Methods OF Frying.
Gave tho Fats and Keep Them
Clean

During the last thirty years we nave
made rapid progress IN the culinary art,
and the teachers o. cookery who have risen
among us have not luborcd IA vain, yet
many people are stlll wOefully Ignorant
They Try IN certain way because they
have seen others do IL that fashion. and IA
20 "othes' referred TO went about thoii
work wrongly their imitutors err also.
There apa two mcthoda OF frying known
20 experts, rather inolcgaptly named 30
English wet frying" aud dry frying,n
or IN French by the terms 'sauter' aud
'frirc." Both are excellent whom used suit
ably; whom improperly employed the result
IA, TO say the least OF Il, unfortunate, and
leads to The waste Of good material. The
reason why our COOKS so often fall TO ny
successfully h that they dry fryn every.
thing, having no notion whatever OF wet
frying.
To sgutcr or dry fry, Is TO cool, food In q
small quantity OF hot fnt and In a shall
low pan. OmclctH, pancakes, liver and
bacon, chopped vegetables cut small, nre
samples u The scrt OF food which may ba
correctly cooked thus. Small pieces Of
meat and ilsh may also be sautc, AMI
when carefully done are very good, al
though IL Is open to question whether they
would not be much more satisfactory n
fried in larger pan and moro generous
proportion Of fat. When oaute articles
should be IN constant motion, owing 20
the pan being iotlcod 30 keep thum from
sticking and they should be turned, 50
that thoy may be equally cooked on both
sides.
To wet fry 10 10 immemo In hot lat, and
this method K rs OF which English cooks
are SO much afraid, and which constitutes
real frying. The nrso necessity for Il as 90
have plenty OF fat,-suiijolcut, that is, 10
cover the food an over so that the heat
shall be conveyed 20 every part nike above
aud below Nor need n be supposed that
tousc nquantity OF fut thus IS uxtrayagant.
10 is on the contrary economical, as the fit
con be used again and again. Tho small
quantity OF fat that is melted IN fryinQ
pan gets burned. and IS always thrown
out, whereas fut properly cared for need
never be thrown out; " Is strained free
from nny iittle pieces OF bread on batter
that may have SOC into Il, h washed when
dirty, and can 30 constantly renewed, little
pieceS OF fat being melted and drained into
Il, thus keeping up is bulk and also 10
quality; 10 IS neyer allowed 10 burn, be.
cause II Is neyor left on the hot plate mo-
mont after IL has done It's work. People
who understand frying treat Fat most re-
specially, looking upon il as a household
treasure.
One reason why fried food Is supposed 70
be necessarily greasy Is that lard Is so
much used for IL. Il cannot be too strong
~ insisted upon that lard Is the very worst
fat that can be chosen for this purpose.
and Il Is the preaslcst Nearly all tho
great masters in cookery have held this
lon ftIf a. a..
that, for practical purposes, the hest Fac
procurable = the cook Is perauisite-ki
fat--tho sSimmings Of sauccpans, the prod
uot OF the fat trimmings OF joints melted,
etc, which used TO be universally aud a
still far too frequently regarded ns refuse.
Theoretically kitchen fat is not the best
medium for frying on rs tho best, md
there are many clever cooks who, using
Kitchen fat Ia general way, II they have
any special dish to fry take oil for the pur.
pose, IL requires very great care, heats
quickly and b0ils over quickly, 80 IL %
rather dangerous, Besides this, in the mn.
jority Of kitchens where meat b. used overy
day 10 is unnecessary II every little piece
OF TAT Is rendered down as n should be, aud
II tho fat from roast ioiuta ~ taken care ",
there viii be- abundance Of frying mate.
rial Nor IS there any occasion To avoid
mixture Of fats Beef, mutton, pork and
veal fat cHn bc put together without any
disadvantage, and as nstter OF fact
there Is nothing better than mutton fat for
frying
Much more important than one kind Of
frt 10 II to have fat for frying dry. Theirs
should never Do any moisture 10 far used
for frying, because even q few drops Of
water when heated with fat make splut.
ter and splash that is quite alarming, and
which may burn the person ia charge.
Yet, seeing that Eat has 20 be washed Ere.
quently, II Is NOT easy 70 keep II dry. The
best way when II needs washing n TO put
IL ia large saucepan with little water.
let - heat slowly till the fat is melted. ctr
10 with a wooden spoon, then strain Il
through cloth or hair sieve into an
earthenwarc jar when The fat Is cold the
impurities az the bottom Should be scraped
away and the water underneath drained
"a. The cleaned FAT should then be 10
placed Ia The oven 10 melt a second tiino ia
order that the moisture may be- ciieetuaEg
expelled. Fat thar Il 70 BE- strained should
ba allowed % cool "a liflle before pouring It
throagh tie s,iaiuer; otherwise SIS gfoat
neat may melt lie solder q the vessel.
Not only should the lat used 81 fryiDg
be perfectly dry, but the article 10 be fried
should " dfY also Nothing fries crisE
that 3 wet ia raie ia frying
~ cannot be too strongly insisted upon
that for successful frying The Temperature
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