Table IV. Fried Foods. Deep Fat Frying
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Table IV. Fried Foods. Deep Fat Frying
Temperature of Fat Degrees Fahrenheit | Cooking Period | ||
And all previously cooked foods | 375 - 390 | Total, mins. | 2 - 5 |
And all raw batter and dough mixtures ........................ | 3 60 - 370 | Total, mins. | 2 - 3 |
Fillets (sole, cod, etc.) ............. | 390 | " " | 4 - 6 |
Frogs' legs ........................... | 390 | " " | 2 - 3 |
Small fish (smelts, etc.) ............. | 375 - 390 | " " | 2 - 5 |
Medium sized fish (trout, etc.) ... | 390 | " " | 2 - 5 |
Fishballs.................. | 375 - 390 | " " | 2 - 5 |
Clams................................ | 390 | " " | 1 - 2 |
Crabs....................... | 360 | " " | 3 - 5 |
Oysters......................... | 375 - 390 | " " | 2 - 5 |
Scallops ....................... | 360 | " " | 2 |
Temperature of Fat Degrees Fahrenheit | Cooking Period | ||
Chicken........................... | .375 - 390 | Total, mins. | 5 - 7 |
Chops or cutlets, breaded..... | 375 - 400 | " " | 5 - 8 |
Timbale Cases | 390 | " " | 1 - 1 1/2 |
Vegetables................. | |||
French fried potatoes, onions ect.................................... | 395 | " " | 4 - 6 |
Continue to:
My Books
