Читать книгу The Story of Crisco - Marion Harris Neil - Страница 19

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Kitchen odors are out of place in the parlor. When frying with Crisco, as before explained, it is not necessary to heat the fat to smoking temperature, ideal frying is accomplished without bringing Crisco to its smoking point. On the other hand, it is necessary to heat lard "smoking hot" before it is of the proper frying temperature. Remember also that, when lard smokes and fills the house with its strong odor, certain constituents have been changed chemically to those which irritate the sensitive membranes of the alimentary canal.

Crisco does not smoke until it reaches 455 degrees, a heat higher than is necessary for frying. You need not wait for Crisco to smoke. Consequently the house will not fill with smoke, nor will there be black, burnt specks in fried foods, as often there are when you use lard for frying.

Crisco gives up its heat very quickly to the food submerged in it and a tender, brown crust almost instantly forms, allowing the inside of the potatoes, croquettes, doughnuts, etc., to become baked, rather than soaked.

The same Crisco can be used for frying fish, onions, potatoes, or any other food. Crisco does not take up food flavors or odors. After frying each food, merely strain out the food particles.