The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-10
TWO KINDS OF FRENCH FRIES.
They Arc so Different that All Cocks Should
Understand Them.
From the London Queen.

From the London Queen.
There are two methods Of frying known to
experts, rather indignantly named in English
wet frying and dry frying or in French by
the terms sduter and frire. Both are excellent
when used suitably; when 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 fail to fry sue
c~essfully is that they dry fry" everything,
having no notion whatever of wet frying.
To sduter, or dry fry, is to cook food in a small
quantity OF hot fat and in a shallow pan. One
lets, pancakes, liver and bacon, chopped
vegetables. cut small, are samples OF the sort of
food which may be correctly cooked thus.
Small pieces of meat and fish may also be sdut6s.
and when carefully done are very good, al
though 1t is open to question whether they
would not be much more satisfactory II fried In
a larger pan. with a more generous proportion
of fat. When sdut6. articles should be In con-
slant motion. owing to the pan, being terked TO
keep them from sticking: and they should be
turned. so that they may be equally cooked on
To wet fry is to immerse In hot fat. and this
method 1t is Of which cooks are so much afraid.
which constitutes real frying. The first
Gent. that is. TO cover the food ali over. so that
above and below. Nor need it be supposed that
to use q quantity of fat thus is e1travagant. 1t
be used again and again. The small quantity Of
fat that Is melted in a frying pan gets burnt,
and IS always thrown out. whereas fat properly
strained free from any little pieces OF bread or
batter that may have got into 1t, is washed
tie pieces OF fat being melted or drained into 1t,
thus keeping up its bulk and also its quality.
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 house
Not only should the fat used in frying be per-
fectly dry. but the article TO he fried should be
qrIE G IN frying s0'G + i l by way SF, Of i fsa1 is w dryn rs a
that 50 many peopls -four food that is to be fried
also. the food is dipped in batter or egRed and
Dreaded before frying. 1t ia well to remember
some tine fs."fH on rRa im nra"aI%1 s" before Of fry gq%o
To prevent accidents, be careful that the pan
used for frying is not, more than half full OF fat:
Also, when a frying basket Ia used IN great aid
to successful frying It should not be allowed
to touch the bottom Of the kettle; neither
other. Should an accident occur when frying.
the best thing to do is to throw a strip of carpet
pie the first Impulse would be to use water. but
this would create steam. which might do as
much harm as the flame.
the food to be fried Is plunged into IL. but it is
requisite to have a clear idea OF what Is meant
by this. Boiling water registers gig degrees on
the thermometer, but different fats boil at diff
ferent temperatures, so it is no guide to say fat
boil; IT must simply be hot enough to produce
what the French graphically call the "s1n,-
tissues OF the meat and carbonize It's sur
face. Fat has attained this condition, when
Il Is still water, Of course, bubbles when it
the centre. The ordinary domestic test is
a very good one Throw a niece Of bread
is hot enough; hit remains pale, the fat needs
to heat a little longer. And, It may he added,
the smaller the article 10 be fried tho hotter
should be the fat. Surprising we could test the
heat of fat by a Thermometer, we should let it
attain a temperature of 365 degrees for articles
that need TO be cooked through and Of 400 de-
grees for such as can he cooke instantly. We
can rarely test the heat thus, hut the fact shows
that for some things tho fat must be hotter than
II IL for others.
1t cannot be too strongly insisted upon that
for successful frying the temperature OF the fat
is a matter OF supreme Importance; When fried
articles come TO table broken. sodden, uneven,
and notified looking, the probability is that they
have been cooked in too little fat. When they
enough. A good brown color and a crisp, dry
surface are the marks Of good frying.