The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-11-05
ART OF FRYING.
THE
BY coRNELIA C. Bedford.


TO A VAST number of people the
idea conveyed by the word FRY
ing is the cooking of various ar
ticles OF food in spoonful or two OF
fat in a shallow frying pan; whether
the fat is hot or not when the food is
laid IN it is uRimoortant; with a good
fire underneath the fat viii be hot soon,
anyway. and the food will cook-what
could be more 10 the purpose than that
As result households in which a great
deal Of such frying is INDUCED in can
usually boast of more than one mem
Der 10 whom dyspepsia is no stranger,
and those who are afflicted are con-
noisseurs in the various remedies ad-
vocated for this dread ailment.
Frying. according 10 the eminent au-
tnOrities connected with our best ency-
clopedia, means cooking b. means of
immersion in deep fat which has been
raised 10 a temperature of from $50 10
400 degrees Fahrenheit. Fats for cook
ing ard table use have their origin in
both animal and vegetable kingdoms.
Those best known ana most largely
used are the suet from beef, lard from
pork and the oils extracted from cot
son seed, COCJauuI. olive and several
varieties Of nuts. Animal fats contain
varying proportions OF StearIu. q sub
stance which gives hardness to fats;
We find the largest amount in mutton.
the least i'm pork and poultry, none in
oils. When -four mixtures are being
fried a certain amount of Strarin in the
trying fat il desirable as it lessons tho
possibility Of having grease soaked
food. When beef suet alone is used tho
large proportion of stcarin tends 10
excessive sreasiHess Of the outer sur
face hence q mixture. such as one
third beef suet and tWo-thirds lard is
better than fat alone.
Many who have never attempted fry
Ing In deem fat viii exclaim ia horror
1T the apparent WaStcfulness in heat
ing and using two or three pounds of
Cat ~ a time. This is more apparent
than real as the same tat can, when
carefully hand d, be used for a great
many items and those experts who
have made careful tests OF the two
methods are unanimous i'm the verdict
that shallow pan frying or sauteing, as
% j. properly called, costs more i'm the
long run than deep frying. Where beef
and pork fan can De bought i'm the piece
Of leaf il can be quickly and easily reu-
bect-cod fat II is called i'm some cities
is usually "a cent pound cheaper and
contains less Stearn than the harder
kidney fat-fOr the latter reason il is
preferred by many cooks. Purchase
this and pork leaf fat. put both through
the food chopper and place in separate
kettles Stand over a moderate fire
ana If the kettle is broad bOJtOmed the
fat VIII quickly soften and melt, the
tissues shrlvellng and crisping 10
'crackiins." Set Oft for Il few moments
until it slightly cools. then strain
through a piece OF damp cheeseclOth.
When cold the fat will be- light colOrcd
and firm. For practically all kinds of
frying, equal parts of the rendered
flank fat and lard viii make and give
the best result.
In frying in a large quantity of fat
special cave must be taken that the
fat is heated properly else the result
VIII be bad. Unless the family catered
20 is ii very large one the best frying
kettle is one with straight sides and
Hat bottom. u diameter OF from six 10
eight inches and a similar depth. This
viii contain when tWO-thirds full from
Two 10 TWO ana a half pounds Ii sell
dom happens that food To be fried win
exceed four inches in height. hence a
deDth of five inches viii be more than
ample Place the kettle of fat at the
side of the fire an hour or more before
il is needed that the fat may gradually
melt and heat. When we'll warmed
through push forward and let il heat
until, on glancing across the top of the
kettle, a thin blue smoke Is seen TO
rise from the center as we'll as circum-
ference. Toss in an inch cube of bread
cut from the soft part of The loaf. Note
the time and if the bread is fried gold
eli brown i'm forty seconds the fat is the
right temperature for frying any food
which has had a previous cooking, such
as chicken crodueJtes. For raw mix
lures such as French fried potatoes or
dreaded veal outlets, allow q full min
Ut" i'm which % brown the bread.
When raw fish or meat is to be fried
IL should be brought into the kitchen
SOME time before il is 10 be cooked that
il may gradually warm as, when very
cold it will naturally lower the temper
allure of the fat and so increase the
danger Of soaking the batter or egg and
crumb mixture i'm which it has first
been dipped. For the same reason too
large a quantity of food should not be
plunged into the hot fat at once. It is
best not 20 fry more than four GRO
quotes or two or three pieces OF outlet
at one time, and, when cooked the fat
should be again allowed a few moments
relocating that IL may regain its first
temperature before more food is
plunged into ST.
BaJters and doughS containing eggs.
such as tritters. and dOughuuts. are