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FRYING

1. Definition:

Frying is a method of cooking in which the heat is brought to the food by immersing it in smoking-hot oil.

2. Temperature for frying:

(1) For cooked foods which have only to brown and warm through—about 400 degrees.
(2) For raw foods which have to cook—about 350 degrees.

3. Rules for frying:

(1) Use a deep iron, or stainless steel pan, which will hold the heat.
(2) Put in sufficient oil to cover the food well, but never fill the pan more than two-thirds full.
(3) Heat the oil to the desired temperature.
(4) Have the food as dry as possible and not very cold.
(5) When the oil begins to give off a small quantity of white vapour, test it for the required heat, as follows:

(a) For raw food, put in a small square of bread, and allow it sixty seconds to brown.
(b) For cooked food, allow a square of bread forty seconds to brown.

(6) Put the food carefully into the hot fat, and only an amount which will not cool it too much.
(7) When the food is nicely browned, lift it from the fat with an open spoon or lifter and drain over the pot until it stops dripping.
(8) Lay the food on kitchen towels or crumpled brown paper, to absorb any oil still clinging to the surface.
(9) Strain the oil through a sieve and leave it to cool.

4. Effects of frying:

(1) To sear the surface and prevent it from absorbing fat.
(2) To cook or heat the food to the centre.
(3) To brown the surface of the food and make it crisp.
(4) To develop a delicious flavour in the browned surface.
(5) To make the browned surface indigestible, because it has absorbed highly-heated fat.

Note.—As frying requires the oil used to be at a very high temperature, it is dangerous to let young children take the responsibility in this method of cooking.

BAKING

1. Definition:

Baking is a method of cooking in which the heat is brought to the food through the confined heat of an oven.

2. Kinds of ovens:

(1) Slow.
(2) Moderate—white paper browns in ten minutes.
(3) Hot—white paper browns in five minutes.
(4) Very hot—white paper browns in one minute.

3. Rules for baking:

(1) Heat the oven according to the recipe.
(2) Put the food in the oven, usually on the lower shelf, to get an under heat first, then toward the last of the cooking, set it on the top shelf to brown.
(3) Watch carefully during the baking, but in opening the oven door, be gentle and quick.
(4) If the oven gets too hot, set a pan of cold water in it, or leave the door slightly open. If browning too quickly, cover the surface with brown paper.
(5) Cook the food according to the time required by the recipe, or until it is done, as shown by some test.

SAUTÉING

1. Definition:

Sautéing is a method of cooking in which the heat reaches the food through a smoking-hot, greased surface.

2. Rules for sautéing:

(1) Heat the pan enough to melt the fat.
(2) Put in just enough fat to keep the food from sticking, and let it run over the surface of the pan, and get smoking hot.
(3) Put in the food and let it brown on one side, then turn it and brown the other side.
(4) Serve on a hot dish.

3. Effects of sautéing:

(1) To sear the surface of the food.
(2) To brown the surface and develop a delicious flavour, while cooking to the centre.
(3) To make the surface slightly fat-soaked with fat which has been very highly heated.
(4) To make the surface indigestible.

PAN-BROILING

1. Definition:

Pan-broiling is an imitation of broiling and is a method of cooking on a hissing-hot, metal surface.

2. Rules for pan-broiling:

(1) Have a hot fire.
(2) Heat the pan or metal surface until it hisses when touched with water.
(3) Lay the food in compactly, and turn constantly until the entire surface is seared.
(4) Place the pan in a gentle heat and cook the food to the centre, turning occasionally.
(5) Time the cooking to the thickness of the food—one inch cooks rare in ten minutes.
(6) Serve at once, as in broiling.

3. Effects of pan-broiling:

The same as in broiling.

BROILING

1. Definition:

Broiling is a method of cooking in which the heat reaches the food directly. It is used mainly for meat and fish in slices or thin portions.

2. Rules for broiling:

(1) Have a clear, hot fire.
(2) Grease the broiler and trim the food.
(3) Lay the food in the broiler compactly.
(4) Hold the broiler in a very strong heat to seal the tubes of the food which hold the juices, and turn frequently.
(5) When the surface is seared, hold in a gentler heat to cook the food to the centre, and turn occasionally while doing this.
(6) Time the cooking to the thickness of the food—one inch of thickness cooks rare in eight minutes.
(7) Serve at once on a hot dish, and spread with butter, salt, and pepper.

3. Effects of broiling:

(1) To sear the surface.
(2) To cook to the centre while browning the surface.
(3) To change the flavour and develop a very delicious one in the browned surface.
(4) To make the browned surface hard to digest.

TOASTING

1. Definition:

Toasting is a method of cooking in which the heat reaches the food directly from the fire. It is used mainly for bread.

2. Rules for toasting:

(1) Have a clear, hot fire.
(2) Cut bread in slices from one third to one half an inch thick.
(3) Hold the food at some distance from the fire, in a gentle heat at first, to dry and heat the surfaces. This drying may be done in the oven.
(4) Then hold the dried, hot surfaces in a strong heat, to brown and crisp them.
(5) Serve so that the surfaces will not become steamed from the moisture still contained in the slices. Put the toast in a toast-rack or stack it on a hot plate. Buttered toast may be piled.

3. Effects of toasting:

(1) To heat and dry the surface of the food.
(2) To brown and crisp the surface.
(3) To change the flavour.
(4) To change the starch of the surface into a brown substance, which is a form of sugar, and more digestible than starch.