To fry is to boil in fat, therefore the fat must boil, and it must cover whatever you wish to fry. When fat boils it is quite still—leaves off moving or bubbling, and a thin blue smoke or vapour reises from it. Fat can be kept a long time to fry in; it […]
Archive for the 'General Cooking Rules' Category
In a small house, when you have not got a fish steamer, fish can easily be steamed in a fish kettle by putting a basin in standing the strainer on the basin with enough water to come half-way up the basin. As the water boils away add more boiling water from the kettle. […]
