Reference > Cooking Methods & Techniques > Frying > Frying

Frying

Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, etc.

If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat:

1. For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute.
2. For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute.

Print recipe/article only | Bookmark this on Delicious

Source

Foods That Will Win the War and How to Cook Them (1918).