large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_42
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Others again are so much nearer the truth that they know it must become _silent_, that is, boil and cease to boil, before it is ready, but even that is not enough; it must be silent some time, smoke, and appear to be on the point of burning, then drop a bit of bread in; if it crisps and takes color directly, quickly put in your articles. These articles, whether cutlets or fish, must have been carefully prepared, or herein may lie the second cause of failure. OTHERS AGAIN ARE SO MUCH NEAR THE TRUTH THAT THEY KNOW IT MUST BECOME SILENT THAT IS BOIL AND CEASE TO BOIL BEFORE IT IS READY BUT EVEN THAT IS NOT ENOUGH IT MUST BE SILENT SOME TIME SMOKE AND APPEAR TO BE ON THE POINT OF BURNING THEN DROP A BIT OF BREAD IN IF IT CRISPS AND TAKES COLOR DIRECTLY QUICKLY PUT IN YOUR ARTICLES THESE ARTICLES WHETHER CUTLETS OR FISH MUST HAVE BEEN CAREFULLY PREPARED OR HEREIN MAY LIE THE SECOND CAUSE OF FAILURE
half that quantity of pepper, two tablespoonfuls of vinegar, three or even four of oil, and a teaspoonful of chopped parsley. You can vary this by putting at different times some chopped celery or pickles, olives, or anchovies. CHAPTER VII. ON FRYING AND BROILING. FRYING is one of the operations in cookery in which there are more failures than any other, or, at least, there appear to be more, because the failure is always so very apparent. Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or livid-looking fish, just flaked here and there with the bread that has been persuaded to stay on. And, provided you have enough fat in the pan--there should always be enough to immerse the article; therefore use a deep iron or enameled pan--there can be but two reasons why you fail. Your fat has not been hot enough, or your crumbs have not been fine and _even_. Many suppose when the fat bubbles and boils in the pan that it is quite hot; it is far from being so. IN THE KITCHEN THIS IS A LIBERVOX RECORDING ALL LIBERVOX ACCORDINGS ARE IN THE PUBLIC DOMAIN FOR MORE INFORMATION OR TO VOLUNTEER PLEASE VISIT LIBERVOX DOT ORG RECORDING BY AARON REVERA CULTURE AND COOKING OR ART IN THE KITCHEN BY KATHERINE OWEN CHAPTER SEVEN ON FRYING AND BROILING FRYING IS ONE OF THE OPERATIONS IN COOKERY IN WHICH THERE ARE MORE FAILURES THAN ANY OTHER OR AT LEAST THERE APPEAR TO BE MORE BECAUSE THE FAILURE IS ALWAYS SO VERY APPARENT NOTHING CAN MAKE A DISH OF BREADED CUTLETS ON WHICH OUR BALD WHITE SPOTS LOOK INVITING OR LIVID LOOKING FISH JUST FLAKED HERE AND THERE WITH THE BREAD THAT HAS BEEN PERSUADED TO STAY ON AND PROVIDED YOU HAVE ENOUGH FAT IN THE PAN THERE SHOULD ALWAYS BE ENOUGH TO IMMERSE THE ARTICLE THEREFORE USE A DEEP IRON OR ENAMELLED PAN THERE CAN BE BUT TWO REASONS WHY YOU FAIL YOUR FAT HAS NOT BEEN HOT ENOUGH OR YOUR CRUMBS HAVE NOT BEEN FINE AND EVEN MANY SUPPOSE WHEN THE FAT BUBBLES AND BOILS IN THE PAN THAT IT IS QUITE HOT IT IS FAR FROM BEING SO
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