large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_33
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
When you take off the cake of fat, scrape it as before, and it is ready to be melted into the general crock, and will now keep for months in cool weather. WHEN YOU TAKE OFF THE CAKE OF FAT SCRAPE IT AS BEFORE AND IT IS READY TO BE MELTED INTO THE GENERAL CROCK AND WILL NOW KEEP FOR MONTHS IN COOL WEATHER
nce, 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. 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. To clarify dripping, when poured from the meat-pan, it should go into a bowl, instead of the crock in which you wish to keep it. Then pour into the bowl also some boiling water, and add a little salt, stir it, and set it away. Next day, or when cold, run a knife round the bowl, and (unless it is pork) it will turn out in a solid cake, leaving the water and impurities at the bottom. Now scrape the bottom of your dripping, and put it in more boiling water till it melts, then stir again, another pinch of salt add, and let it cool again.  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 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 TO CLARIFY DRIPPING WHEN POURED FROM THE MEAT PAN IT SHOULD GO INTO A BOWL INSTEAD OF THE CROCK IN WHICH YOU WISH TO KEEP IT THEN POUR INTO THE BOWL ALSO SOME BOILING WATER AND ADD A LITTLE SALT STIR IT AND SET IT AWAY NEXT DAY OR WHEN COLD RUN A KNIFE ROUND THE BOWL AND UNLESS IT'S PORK IT WILL TURN OUT IN A SOLID CAKE LEAVING THE WATER IN IMPURITIES AT THE BOTTOM NOW SCRAPE THE BOTTOM OF YOUR DRIPPING AND PUT IT IN MORE BOILING WATER TILL IT MELTS THEN STIR AGAIN ANOTHER PINCH OF SALT ADD AND LET IT COOK AGAIN
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
file
download/librilight/large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb.flac