crisco peanut oil
olive oil corn oil
Arrange utensils and fats and oils so that the heating may begin at
the same time. Note initial temperatures and length of time re-
quired for the medium to reach the proper temperatures for deep fat
frying. Test constantly with a slice of raw unsoaked potato, and
when each has reached the required temperature fry samples of the
potato prepared in a separately in each medium. Note the tem-
peratures of each fat or oil, the length of time required for frying
each potato, and the character of the product.
123. - - If a thermometer of sufficient range is available, deter-
mine the temperature at which each of the above fats shows
evidence of being decomposed by heat. What is the evidence in
each case ?
In a recent study by Blunt and Feeney (Journal of Home Eco-
nomics, Vol. VII, page 535) the temperatures at which certain fats
begin to give off visible fumes are reported as follows :
EGGS, SOUFFLES, AND CROQUETTES 117
Cottonseed oil (Wesson) 233° C.
Snowdrift 232° C.
Crisco 231° C.
Leaf lard . 221° C.
Butter fat . . ; 208° C.
Leaf lard (heated 5 hours) 207° C.
Bulk lard 194° C.
A much-used lard 190° C.
Olive oil 175° C.
Peanut oil I 162° C.
Peanut oil II 149° C.
Coconut oil 136° C.
How do your results compare with these? Where results differ,
is the difference attributable to differing conditions of experimenta-
tion or to variation in the material tested ?
124. - - a. Prepare doughnuts, using the recipe in the book. Roll
them to uniform thickness and cut with the same cutter.
b. Arrange the following fats and oils in utensils of uniform
size and shape and begin heating at the same time :
Fats:
lard olive oil
| lard, | crisco peanut oil
crisco corn oil
beef drippings mutton drippings
c. Note the initial temperatures of each fat or oil, and test-
ing constantly with the doughnut mixture, find the proper temper-
ature for each medium for an uncooked flour mixture.
d. Fry doughnuts in each fat and oil. Note the flavor of
the product, the amount of fat absorbed, the color. Allow samples
of each cooked doughnut to remain in a tin box and note the rapidity
with which each becomes dry and hard.
125. — a. Prepare rice croquettes. Shape croquettes, using ap-
proximately the same amount of mixture in each croquette, measur-
ing in level tablespoons. Fry croquettes in each of the above fats
and oils immediately after using them for doughnuts. Note the
Il8 LABORATORY MANUAL OF FOODS AND COOKERY
flavor of the croquettes, the absorption of odor of doughnuts, the
color, crispness of the crust.
b. Summarize your conclusions as to the appropriateness
of each fat or oil as a frying medium.
126. — Using the optimum temperatures for frying for each fat
or oil, test the frying of a piece of bread. Note the number of seconds
required by each fat to brown the bread. Does it prove the usual
statement, " 40 seconds required for browning a piece of bread is
sufficient for browning a cooked mixture - - as croquettes ; 60 sec-
onds1 is required for cooking and browning an uncooked mixture " ?
127. - - Cut up in small pieces, weigh, and sauter equal quantities of
boiled potato in unit quantities of each of the fats and oils. Weigh
again and determine which fat is most easily absorbed by the potato. ✪ Rice Croquettes
Page 52 · 1 recipe record on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
crisco peanut oil
olive oil corn oil
Arrange utensils and fats and oils so that the heating may begin at the same time. Note initial temperatures and length of time required for the medium to reach the proper temperatures for deep fat frying. Test constantly with a slice of raw unsoaked potato, and when each has reached the required temperature fry samples of the potato prepared in a separately in each medium. Note the temperatures of each fat or oil, the length of time required for frying each potato, and the character of the product.
123. - - If a thermometer of sufficient range is available, determine the temperature at which each of the above fats shows evidence of being decomposed by heat. What is the evidence in each case ?
In a recent study by Blunt and Feeney (Journal of Home Economics, Vol. VII, page 535) the temperatures at which certain fats begin to give off visible fumes are reported as follows :
Cottonseed oil (Wesson) 233° C.
Snowdrift 232° C.
Crisco 231° C.
Leaf lard . 221° C.
Butter fat . . ; 208° C.
Leaf lard (heated 5 hours) 207° C.
Bulk lard 194° C.
A much-used lard 190° C.
Olive oil 175° C.
Peanut oil I 162° C.
Peanut oil II 149° C.
Coconut oil 136° C.
How do your results compare with these? Where results differ, is the difference attributable to differing conditions of experimentation or to variation in the material tested ?
124. - - a. Prepare doughnuts, using the recipe in the book. Roll them to uniform thickness and cut with the same cutter.
b. Arrange the following fats and oils in utensils of uniform size and shape and begin heating at the same time :
Fats:
lard olive oil
| lard, | crisco peanut oil
crisco corn oil
beef drippings mutton drippings
c. Note the initial temperatures of each fat or oil, and testing constantly with the doughnut mixture, find the proper temperature for each medium for an uncooked flour mixture.
d. Fry doughnuts in each fat and oil. Note the flavor of the product, the amount of fat absorbed, the color. Allow samples of each cooked doughnut to remain in a tin box and note the rapidity with which each becomes dry and hard.
125. — a. Prepare rice croquettes. Shape croquettes, using approximately the same amount of mixture in each croquette, measuring in level tablespoons. Fry croquettes in each of the above fats and oils immediately after using them for doughnuts. Note the
flavor of the croquettes, the absorption of odor of doughnuts, the color, crispness of the crust.
b. Summarize your conclusions as to the appropriateness of each fat or oil as a frying medium.
126. — Using the optimum temperatures for frying for each fat or oil, test the frying of a piece of bread. Note the number of seconds required by each fat to brown the bread. Does it prove the usual statement, " 40 seconds required for browning a piece of bread is sufficient for browning a cooked mixture - - as croquettes ; 60 seconds1 is required for cooking and browning an uncooked mixture " ?
127. - - Cut up in small pieces, weigh, and sauter equal quantities of boiled potato in unit quantities of each of the fats and oils. Weigh again and determine which fat is most easily absorbed by the potato.
Records on this page
Rice Croquettes