The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1916-03-18
PURE FOOD
Conducted b. PAUL PIERCE.

/ warm room q little time previous TO
cooking. II anything to be fried 10
very moist and cold, It so greatly re-
duces the temperature OF the fat
that the coating Is not formed quick
ly enough to prevent the fat from
absorbing water FROM the food and
the food from soaking fat. For the
same reason II is best not to put
too many articles In the fat at one
time. as this not only lowers the
temperature OF the fat. but the water
which the fat thus receives from the
food causes 1t to bubble, spatter and
run over II Is not the fat. as many
suppose. that boils and causes the
suffering, but 1t is caused by the
water In the fat; as the water In
turned into steam II throws out fat,
and the sputtering will continue UNI
I'll all the water is evaporated.
A wire basket Is very desirable
for frying purposes When oil IL
ready for frying. dip the wire basket
into the hot fat to grease II, lay In
the articles, few at a time, without
touching each other; hang the bas-
ket Gf without long handle). on a
long-handleo kitchen spoon. and
lower it into the smoking hot fat.
As the temperature OF the hot fat Is
much higher than that of boiling
water or oven heat. the articles are
very quickly cooked, and should re-
main in the fat only until colored a
light brown. Cooked mixtures. such
as croquettes OF small fish, oysters.
etc. will fry brown In one minute;
chops, fritters, etc., Will not cook in
SO short q time; therefore, after the
outside coating is formed, set the
kettle back on the fire to finish cook
ing. or they will become too brown.
When the basket OF fried food is
lifted out Of the fat, shake slightly,
hold for a few seconds over the hot
fat until through dripping; then.
without touching each other, place
the articles on brown or unglazed
paper TO absorb the surplus fat.
Thorough draining Is very essential.
Keep the food in the open oven or
hot shelf until ready to serve.
Fat cools slowly. ana will 60 on
browning even when taken away
from the heat. Fon. this reason have
ready a sliced raw potato and drop
the slices into the hot fat the in
slant the last basketful OF food Is
removed, and take the fat from the
fire. The potato, IN cooking, &C.
quires the surplus heat, thus it cools
the fat more quickly, and It also
purifies the fat. When the bubbling
ceases ard the potatoes are well
Drowned. strain the fat through
cheese cloth placed over a wire
strainer. II frequently clarified, the
same fat may be used many times.
Saute-ing: Saute-ing is frying In a
small quantity OF fat. A frying pan
or griddle containing only a little
fat Is used, and the tood is cooked
on one side, then turned and. cooked
on the other. This method Of frying
is employed when II is desired TO
use only enough fat to keep the
food from sticking, as with griddle-
cakes. or for food that Is simply
Drowned in butter. Since food pre-
pared in this manner is bound to
absorb Eat, II is much more digesti-
BILE than when fried by immersion.
To egg and crumb" fcod intended
for frying. first roll the article In
crumbs until we'll dried; next dip In
beaten egg. taking care to cover all
parts, and then roll in crumbs again.
The object Of crumbing first, is to
dry the surface SO that the egg will
cling to It; -four is sometimes used