Rock Island Argus., 1900-12-27
TWO METHODS OF FRYING.

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| cago.
TWO METHODS OF FRYING.
English experts in cooking designate the
dry frying" The French terms friTe ana
| sauter sound more attractive to our ears
Both these processes are eSceLent si9,, Mnen
| Is one of the operations in American cook
| cry that usually produces the least pleasing
stood Fsiiure in this line is always so very
| apparent and leads TO the waste of much
| good material The principal reason why
| our cooks so often fail in frying successful
| iy, is that they have no definite idea OF the
! distinction between the two methods, ana
| saute or dry fry everything.
| To saute or Dry Fry.
| This method should be employed in cook
| ing omelets. liver and bacon, some kinds OF
| fish. chopped vegetables and pa kes.
| Saute means TO cook food in just sufhcisn;
quantity OF fat 70 brown nicely and pre-
| vent the articles from burning.
| Articles that are sauted must be kept in
| constant motion, and turned frequently
| 70 prevent their being greasy or sticking to
To Wet Fry.
| This method constitutes real frying; the
term absued and misused by most cooks.
The first consideration is to have sufficient
fat to cover the article entirely, in order
| part in uniform manner, and at the same
| time above and below; the cooking done
quickly, so that the flavor of the food is
not destroyed or the fat allowed time to
! penetrate.
The Economy of Wet Frying.
Considering the two methods from an
| quantity of fat for frying is not extrava-
| Gance, especially when the vegetable fats
again and again, and the same fat will an
! Iwer for a very diverse class of materials.
| The small quantity of Eat used for sauting
| articles in the usual manner gets scorcheis.
and is always thrown away as unfit for
| further use, while the food cooked in this
manner is far less indigestible.
Marks of Good FRYING,
Successful frying will produce an even
Golor from golden to rich brown accord
| fried will have a mottled appearance and
| are sodden. greasy, and altogether unat-
| Of cooking requires but little knowledge and
| skill and by the observance of certain rules
iauTe Is dmpoSsi6ie: By TINS me6hoq one
materials that have already graced the
I family board in a well-known form.
delicate dainty, entree need not necessarily
incur an additional expense for new ma
terials, as left-Overs furnish the foundation
dishes
Remember this one point in particular:
and both fat and food must be dry, in order
to get good results. BY dry fat, we mean
perfectly free from water. The article to
be fried is, rule, first dipped in beaten
diluted egg and then rolled in fine bread
should he done before beginning to fry. and
face. When Hour is used for the covering
OF the food instead of egg and crumbs, Try
at once.
Heating the Fat for Frying.
The expression boiling hot IA is too fre-
quently used, and leads many TO suppose
that the fat does bubble ard boil in the
kettle when at the proper temperature:
afJer fooG is immersed in it. is caused by
water i'll the fat and in the articles placed
il it. As the fat neaTs the proper tempcra-
ture it becomes silent. though not en-
tirely motionless. as will be seen by watch
ing it closely. Only lard must be heated
Vegetable
lighter and free from all heavy substances,
ana reach an intense heat before the smok-
ing point is attaiGed; for this reason, rs
vegetab HE fafs arr murb rrFfeTreS 10 the
animal. The former are not greasy, cannot
burn unless heated to a point where they
Will scorch the food before it can be heated
through, and does not throw out the strong,
heavy odor get from lard.
Recipes to the contrary, tat must not boil,
contract the tissues of the meat or harden
the aIbumen OF the egg and carbonize the
protecting the food from the fat The
quicker the food can be freed the more di-
geSuble and less greasy il Will be.
The ordinary, simple tests are reliable.
though. of course. judgment must regulate
size of the articles For oysters. croquettes
and such foods as q o not require much more
than to be thoroughly heated through, test
ON throwing d piece of dry bread crumb in
the fat. If II browns imme diately the fat
l. hot enough. Do not place too many ar
tlcies IN Iit IHt az one TIME as Sach one
lowers the temperature ana must lie soak
l4S IN the ClliiltO Ial NNllt IL ItIltdIS. II
frying raw potatoes. test with piece of po-
tatO, giving II time to cook mealy and
dry without getting too brown. Tempera-
ture for Goughs and batters can be
tested in like manner. There is nothing so
easy or satisfactory as frying, If you know
how to do it, ard the art Is acquired in
much less time than II takes TO explain
the process. If every individual woman
would determine to learn Just how to do
the things that seem such stumbling blocks
in her daily round of household duties. she
would soon look upon these duties
compi1snmentS OF which she might feel
justly proud. instead OF regarding them in
the light OF trials and tribulatfOns to be
avoided if possible. and if not, discharged
with scant ceremony.