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    Over 100 Recipes For Taste-Tempting Deep Fried Foods
    Over 100 Recipes For Taste-Tempting Deep Fried Foods
    Over 100 Recipes For Taste-Tempting Deep Fried Foods
    Ebook144 pages56 minutes

    Over 100 Recipes For Taste-Tempting Deep Fried Foods

    By Anon Anon

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    About this ebook

    This early work is an absorbing read for amateur and professional cookery enthusiast alike. It contains a wealth of information that is still useful and practical today and is thoroughly recommended for the food lover's bookshelf. Contents Include: Nutritional Value of Deep-Fried Foods, How to Use and Care for Your FRYRYTE, For Finest Food Flavour, So Easy to Care For, General Information, Hors d'Oeuvres, Coverings or Coatings for Fried Foods, Doughnuts and Crullers, Fried Casings or Shells, Croquettes in Great Variety, Fritters Are Delicious, Meats and Poultry, Fish and Seafoods, Vegetables, Pies and Pastry, Sauces for Fried Foods, Regional Recipes; Time and Temperature Charts for Frying Foods: Batters and Doughs, Fruits, Fish and Seafoods, Meats and Poultry, Miscellaneous Foods, Vegetables. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateMay 31, 2013
    ISBN9781473380394
    Over 100 Recipes For Taste-Tempting Deep Fried Foods

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      Book preview

      Over 100 Recipes For Taste-Tempting Deep Fried Foods - Anon Anon

      Vegetables

      How to use and care for your FRYRYTE

      YOU CAN COOK hundreds of foods quickly, deliciously, speedily and automatically in your FRYRYTE with a minimum of care. But first you must understand the cooking principle: prepared foods are inserted in hot shortening; instantly a thin coating forms, sealing in the flavor and vitamins, sealing out the shortening. The food cooks in its own juices. That’s why oil need not be changed and why there is no transfer of flavor from one food to another. Now follow these simple steps.

      ATTACH HANDLE to frying basket by pinching the end bars together and slipping them into the grooves in the bracket inside the basket. Then slide the handle-brace down toward the basket until it locks the handle secure. You never have to remove it. The handle will stay on the basket forming a unit.

      FILL THE FRYRYTE to the fill line with vegetable shortening or vegetable oil or nut oils—they hold higher temperatures for a longer time. For lower temperatures called for in some recipes, good quality fat or lard including home rendered lard is satisfactory. Never use butter or margarine. When oil smokes or fails to give foods a golden brown color, it should be discarded. Throughout this book the word oil is used instead of referring to each of the various types of cooking agents named.

      SET DIAL SCALE to the temperature called for in the recipe of the chart. Plug the FRYRYTE in and the light will go on. The unit is now heating the shortening. You can now prepare the food. When light goes out, unit is ready.

      HOOK THE BASKET on the supports and fill it with the prepared food. You’ll find the basket sits in a handy position free of the hot shortening. This is the draining position. After the food is cooked you will lift the basket to this position again to permit all the excess shortening to drain off.

      WHEN FILLING THE BASKET be careful of food that may stick together. Put in one layer at a time. Soft batter mixtures should be put in the compound with the basket down.

      Do Not Cook with Cover on FRYRYTE! The FRYRYTE cover is deliberately made not to fit over the FRYRYTE basket. This is to permit the moisture to escape. Use it to protect the shortening when unit is stored.

      IMMERSE THE BASKET in the hot shortening. Foods with high moisture content like potatoes or frozen foods should be lowered gradually to prevent excessive foaming. Keep the cover off! When food is cooked, lift basket to draining position and hold for a few seconds. Then take out food and place on paper toweling before serving.

      UTILITY RACK—Here is a FRYRYTE extra which you will find convenient for steaks, chops, cutlets, hamburgers, etc. It keeps the food individually suspended to let the shortening agent contact them on top, at bottom and on all sides at once. The result is extra speed and greater uniformity in cooking, greater convenience in handling.

      POP CORN TRAY—This fine mesh tray fits into the bottom of the basket. Even the smallest kernels pop to delicious feathery puffs without dropping to the bottom of the cooking well. Pop corn made in a FRYRYTE is a special delight. It has that buttered all-over flavor yet it is airy and crunchy in texture. The uniform high heat of the FRYRYTE makes every fresh kernel pop fully and uniformly.

      PLASTIC COVER—Besides the gleaming chrome cover of the unit, there is available a plastic cover that protects the entire unit from dust and dirt. Because your FRYRYTE is never really put away and shortening is stored right in it—always ready for the immediate cooking need, this cover is a good investment. Remember, there is no elaborate preparation for FRYRYTE cooking—the shortening stays right in. So keep it handy and protect it with this

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