|
|
Article: Deep-fat fried foods are tasty to a crisp
- Article from:
- Chicago Sun-Times
- Article date:
- November 5, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
|
Deep-fat frying is an art in itself, an art in which experience
is the best teacher. Even a novice, however, can succeed in turning
out delicious dishes in this ever-popular category - and what's more,
food fried without excessive fat absorption.
A serving of french fried potatoes properly cooked may have a
lower calorie count than a baked potato served with butter.
Remember, too, that fat-absorption increases with the length of
cooking time and with the amount of surface exposed to the fat.
An electric fryer offers the convenience of a built-in
thermostat, but any deep kettle or saucepan, preferably a heavy one,
serves nicely. In a 3- or 4-quart kettle use about 3 pounds of fat.
There ...