large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_37
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Always in returning it to the crock pour it through a fine strainer, so that no sediment or brown particles may pass which would spoil the next frying. ALWAYS IN RETURNING TO THE CROCK POUR IT THROUGH A FINE STRAINER SO THAT NO SEDIMENT OR BROWN PARTICLES MAY PASS WHICH WOULD SPOIL THE NEXT FRYING
n articles fried in lard. The perfection of "friture," or frying-fat, according to Gouffé, is equal parts of lard and beef fat melted together. Yet there are families where dripping is never used--is looked upon as unfit to use--while the truth is that many persons quite unable to eat articles fried in lard would find no inconvenience from those fried in beef fat. It is as wholesome as butter, and far better for the purpose. Butter, indeed, is only good for frying such things as omelets or scrambled eggs; things that are cooked in a very short time, and require no great degree of heat. The same may be said of oil, than which, for fish, nothing can be better. Yet it can only be used once, and is unsuitable for things requiring long-sustained heat, as it soon gets bitter and rank. Do not be afraid to put a pound or two of fat in your pan for frying; it is quite as economical as to put less for it can be used over and over again, a pail or crock being kept for the purpose of receiving it. LOOK THAT IS SOMETIMES SEEN ON ARTICLES FRIED IN LARD THE PERFECTION OF FRITURE OR FRYING FAT ACCORDING TO GOLF IS EQUAL PARTS OF LARD AND BEEF FAT MELTED TOGETHER YET THERE ARE FAMILIES WHERE DRIPPING IS NEVER USED IS LOOKED UPON AS UNFIT TO USE WHILE THE TRUTH IS THAT MANY PERSONS QUITE UNABLE TO EAT ARTICLES FRIED IN LARD WOULD FIND NO INCONVENIENCE FROM THOSE FRIED IN BEEF FAT IT IS AS WHOLESOME AS BUTTER AND FAR BETTER FOR THE PURPOSE BUTTER INDEED IS ONLY GOOD FOR FRYING SUCH THINGS AS OMELETS OR SCRAMBLED EGGS THINGS THAT ARE COOKED IN A VERY SHORT TIME AND REQUIRE NO GREAT DEGREE OF HEAT THE SAME MAY BE SAID OF OIL THAN WHICH FOR FISH NOTHING CAN BE BETTER YET IT CAN ONLY BE USED ONCE AND IS UNSUITABLE FOR THINGS REQUIRING LONG SUSTAINED HEAT AS IT SOON GETS BITTER AND RANK DO NOT BE AFRAID TO PUT A POUND OR TWO OF FAT IN YOUR PAN FOR FRYING IT IS QUITE AS ECONOMICAL AS TO PUT LESS FOR IT CAN BE USED OVER AND OVER AGAIN A PAIL OR CROCK BEING KEPT FOR THE PURPOSE OF RECEIVING IT
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