Evening star. [volume] (Washington, D.C.) 1854-1972, 1896-05-09

They Are So Distinct That All Cooks
Should Understand Them.

They Are So Distinct That All Cooks
Should Understand Them.
From the London Queen.
There are two methods of frying known
to experts, rather inelegantly named in
English wet frying and dry frying or
in French by the terms sauter and frire.
Both are excellent when used suitably;
VIXEN improperly employed. the result is, to
say the least of it, unfortunate, and leads
to the waste of good material. The reason
why our cooks so often fall to fry success
fully Is that they dry fry everything
having no notion whatever of wet frying.
To sauter, dry fry, is to cook food in a
small quantity of hot fat and in a shallow
Fan. Omelettes, pancakes, liver and bacon,
chopped vegetables. cut small, are samples
of the sort of food which may he correctly
cooked thus. Small pieces of meat end fish
may also be saute, and, when carefully
done. very good. although it is open to
question whether they would not be much
more satisfactory If fried in larger pan.
with more generous proportion of fat
When saute. articles should be in constant
motion, owing to the pan being jerked to
keep them from sticking; and they should
be turned, so that they may be equally
cooked on both sides.
To wet fry is TO immerse In hot fat, and
this method it is of which cooks are 80
much afraid, and which constitutes real
have plenty of fat: sufficient, that Is, to
cover the food all over. so that the heat
shall be conveyed to every part alike above
and below. Nor need it be supposed that
to use a quantity of fat thus Is extrava-
CANT. 1t is, on the contrary, economical
as the fat can be used again and again.
The small quantity of fat that Is melted in
fryirgpan gets burnt, and is always
thrown out. whereas fat properly cared for
reed never be thrown out; it is strained
free from any little pieces of bread or bat
ter that may have got into 1t, is washed
when dirty, and can be constantly renew
ed, little pieces of fat being melted or
drained in it, thus keeping up its bulk and
also its quality: 1t is never allowed to
burn, because 1t is never left on the hot
plate a moment after it has done its work
People who understand frying treat fat
most respectfully. looking upon it as
household treasure.
Not only should the fat used in irving be
perfectly dry. but the article TO De fried
should be dry also. Nothing fries crisp
that is wet is rule in frying. 1t is by
way OF insuring dryness that so many leo
pie flour food that is to be fried lust before
plungins 1t into the fat. Usually also, the
food Is dipped in batter or egged ard
Dreaded before frying: 1t is well to remem-
Eer that egging and breading should he
done some time. Touring Immediately be-
fore Trying. To prevent accidents be care
Iui mat the pan used for frying Is not
f f,.,,' tnan half fuH Of fat. Also. when
trying basket Is used "a great all to sue
Cessful frying II should not be allowed tn
touch the bottom of the kettle; neither
should the articles In the basket touch each
other: Should an accident occur when fry
ing the best thing to do Is to throw a strin
OF carpet or a thick cloth on the tlame
with many people the first impulse wouId
pe 10 use water, but this would create
steam which might do as much larm "a
the flame. Ao Al f'S
Fat for frying should, we know. be hot
o., peiqre pre-. the food to be fried is plunged into
~; put 1t Is requisite to have a clear idea
oI Wnat Is meant by this. The Ordinary
oonestlc test Is very good one Throw a
piece OF bread into the fat. If it browns
iii,lieulateIy. the fat Is hot enough; if 1t
remains pale. the fat needs to heat a little
longer ,p And. it may be added, the smaller
the fat s"ouiu ne
1t 1T cannot be too strongly insisted upon
Inat Tor successful frying the Temperature
OF the tat is matter Of supreme innor+.
5 when fried articles come to table
broken, sodden. uneven and mottledI ock.
ing; the probability is that they nave been
cooked IN too little fat. When they come
10 table greasy. the fat has not been hot
enough. A good brown color and a crisn
ury surface are the marks of good frvin9