Culture and cooking; or, Art in the kitchen by Owen Catherine d. 1889

Author:Owen, Catherine, d. 1889
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: New York, Cassell, Petter, Galpin
Published: 1881-03-25T05:00:00+00:00

will fry without one overlapping the other. Very few minutes will brown them beautifully, if your fat was hot enough, and as a minute too long toughens and shrinks them, be very careful that it browns a cube of bread almost directly, before you begin the oysters. Egg and bread-crumb may be used instead of cracker dust, but it is not the proper thing, and is a great deal more trouble. Should you be desirous of using it, however, the oysters must be carefully wiped dry before dipping them; while for cracker dust they are not wiped, but only drained well.

Fish of any kind, fried in batter a la Careme (see recipe), is very easy to do, and very nice.

Carefully save veal, lamb, beef, and pork drippings. Keep a crock to put it in, and, clarified as I shall direct, it is much better than lard for many purposes, aud for frying especially ; it does not leave the dark look that is sometimes seen on articles fried in lard. The perfection of "friture," or frying-fat, according to Gouffe, 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.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.