School and Home Cooking Part 23

TO TRY OUT FAT.--The fat of meat consists of fat held by a network of connective tissue. To make meat fat suitable for frying it is necessary to separate the fat from the tissue. This is done as follows:

Remove the tough outside skin and lean parts from meat fat and cut it into small pieces. Put the fat into an iron kettle, and cover it with cold water. Place it uncovered on the stove and heat. When the water has nearly all evaporated, set the kettle back, or lessen the heat, or place in a "cool" oven, and let the fat slowly try out.

As the fat separates from the pieces of tissue, it is well to strain or drain it into a bowl. If this is done, the fat is less apt to scorch. The heating of the connective tissue should continue, until it is shriveled in appearance and no fat can be pressed out from it with a fork. The strained fat should be set aside to become firm and then stored in a cool place.

TO CLARIFY FAT.--Add a few slices of raw potato to fat and heat slowly until it ceases to bubble. Cool, strain through a cloth, and let stand until solid.

FRIED OYSTERS [Footnote 40: NOTE TO THE TEACHER.--If the price of oysters is too high, some seasonable small fresh fish such as pike may be used in place of oysters. These may be prepared for frying in the same manner as oysters. If desired, corn-meal may be subst.i.tuted for dried bread crumbs.]

Large oysters Dried bread crumbs Salt and pepper Eggs 1 tablespoonful water or oyster juice for each egg

Remove pieces of sh.e.l.l from the oyster by running each oyster through the fingers. Wash the oysters, drain immediately, and dry them on a soft cloth or towel (see _Cleaning Oysters_). Season with salt and pepper. Beat the eggs slightly and dilute by adding one tablespoonful of water or strained oyster juice to each egg. Sprinkle salt and pepper over the dried bread crumbs. Dip the oysters into the prepared crumbs, then into the egg mixture, and finally into the crumbs. Fry one minute, drain, place on paper, and serve.

Lemons cut into eighths are desirable to serve with fried oysters. Parsley makes a pleasing garnish.

To Clean Utensils that have Contained Fat.--An alkaline substance such as was.h.i.+ng soda is effective in cleaning utensils that have held fat. To show the action of was.h.i.+ng soda on fats try the following:

EXPERIMENT 34: SAPONIFICATION OF FAT.--Into a test tube put 1/2 teaspoonful of was.h.i.+ng soda and 1 teaspoonful water, then heat until the was.h.i.+ng soda is entirely dissolved. Melt 1 teaspoonful of solid fat and add it to the soda solution. Boil the contents of the tube for a few minutes and then examine it. What substance does the foaming suggest? What has been formed by the union of fat and soda? What application can be drawn from this with regard to the use of soda in cleaning utensils that have contained fat?

Wipe out with soft paper the utensil that has held fat. Fill it full of water, add some was.h.i.+ng soda, and heat. Empty the water and wash. Do not use was.h.i.+ng soda in aluminum utensils (see _Preparing Dishes for Was.h.i.+ng_).

QUESTIONS

What is taking place when hot fat emits an odor?

Name two advantages in dipping foods that are to be fried in egg.

Why are dried rather than soft bread crumbs used for covering foods that are to be fried?

LESSON x.x.xV

FAT AS A FRYING MEDIUM--FOOD FATS

FOOD FATS.--Fats and oils are extracted from various materials and refined so as to make them suitable for food. Food fats are of both animal and vegetable origin. Fats separated from milk (b.u.t.ter), meat fats (suet, lard) are animal fats while those separated from seeds (cottonseed and peanut), cereal (corn), fruit (olive), nuts (coconuts) are vegetable fats.

A discussion of various food fats follows:

(_a_) _b.u.t.ter_ is made by churning ripened cream so as to separate the fat from the other ingredients contained in milk. It is salted and usually colored before putting it on the market.

The popularity of b.u.t.ter is dependent upon its flavor, for its fuel value is not greater than any other fat. Indeed b.u.t.ter does not contain as much fat as do the vegetable oils and fats, and certain other animal fats.

b.u.t.ter contains 85 per cent of fat while many vegetable oils and fats and lard contain 100 per cent of fat. b.u.t.ter contains, however, certain growth-producing substances called _vitamines_ (see Division Seven).

All fats do not contain vitamines. The latter are found in b.u.t.ter, but are not present in vegetable oils and fats and in pork fat.

b.u.t.ter is one of the most expensive foods of a household. Its use, therefore, must be carefully considered. Because of its pleasing flavor, for some purposes no fat is as desirable as b.u.t.ter. If, however, fat is to be combined with foods of _p.r.o.nounced flavor, i.e._ foods whose flavor is strong enough to cover up other food flavors, other fats may be subst.i.tuted with satisfactory results.

(_b_) _Oleomargarin_ is a combination of several different fats.

It is usually made by churning soft beef fat (called oleo oil) and neutral (_i.e._ carefully rendered) lard with milk or cream. Sometimes b.u.t.ter and cottonseed and peanut oils are added. Because colored oleomargarin is highly taxed, this fat is usually not colored in its preparation for the market.

The term oleomargarin is used not only as the trade name for fat of the composition stated above, but as the legal name of any food fat prepared as a b.u.t.ter subst.i.tute. To comply with the law, solid fats found at market and containing no oleo oil are labeled oleomargarin.

(_c_) _Nut Margarin_ is also a mixture of various fats. It usually consists of coconut oil combined with cottonseed or peanut oil.

(_d_) _Meat Fats_.--The fat of pork is commonly "tried out" or "rendered" to free it from connective tissue. That obtained from trying out the fat from around the kidneys is called _leaf lard_; ordinary lard is obtained from the fats of other parts of the animal. The former is considered of superior quality.

Beef suet or the fat from around the kidneys and loin of beef is also tried out and used for cooking. All sc.r.a.ps of fat--cooked or uncooked--as well as any drippings from beef, veal, pork, and chicken, should be saved and used in cooking. The fat from mutton has a peculiar flavor and so cannot be used in food, unless cooked with certain flavoring materials (see _Mutton_). It may be saved for soap-making. Fat from soup and drippings need only be clarified before using for cooking; suet and other uncooked fat of meat must be first tried out.

(_e_) _Vegetable Oils_.--The oil from cottonseed, corn, and peanut is prepared for table use and sold under various trade names. Oil is also extracted from the olive. This is an extremely expensive oil. Its food value is no greater than that of other vegetable oils; only "olive flavor" is secured for the greater price. Refined cottonseed and corn oils are bland in flavor. Peanut has a characteristic flavor pleasing to most persons. When these vegetable oils become rancid, however, their flavor is disagreeable.

FAT COMBINATIONS.--Every thrifty housekeeper should have several kinds of fats in her larder, and should use all with discretion. Fats may be combined for certain purposes. Many times in making pastry or in sauteing and frying, it is desirable to use a firm and a soft fat together, such as b.u.t.ter and lard, suet and oil, or suet and chicken fat.

FISH b.a.l.l.s

1 cupful salt codfish 4 small potatoes 1 egg 1/2 tablespoonful b.u.t.ter or subst.i.tute 1/8 teaspoonful pepper

Wash the fish in water and tear into small pieces; wash and pare the potatoes. Cook the fish and the _whole_ potatoes together in gently boiling water, containing no salt, until the potatoes are soft. Drain and shake over the fire until dry; mash, add the beaten egg, fat, pepper, and salt (if needed), and beat until light. Take up the mixture by spoonfuls, mold slightly, and place in hot deep fat. Do not fry more than six b.a.l.l.s at one time. Fry until brown, drain, garnish, and serve at once. White or Cheese Sauce may be served over Fish b.a.l.l.s.

The potatoes used in fish b.a.l.l.s may be steamed. The codfish, however, must be soaked or cooked in water.

QUESTIONS

Why is it not necessary to soak codfish for Fish b.a.l.l.s in water before cooking?

Why is salt not added to the water in which codfish and potatoes are cooked?

If a food that is to be fried contains much water, what happens to the water when placed in the hot fat? Explain why it is better to leave the potatoes whole rather than cut them into pieces for cooking. Why is it especially necessary to dry the fish and potato mixture before frying?

What ingredient do Fish b.a.l.l.s contain that hardens immediately on being heated? Of what advantage is this ingredient in mixtures that are to be fried?

What is the price per package of codfish? What is the weight and measure of a package?

LESSON x.x.xVI

FAT AS A FRYING MEDIUM--DIGESTION OF FAT

EXPERIMENT 36: ACTION OF OIL AND WATER.--Pour a little corn or cottonseed oil into a test tube, add the same quant.i.ty of water, and shake the tube.

Set the tube aside for a minute and examine. Which material rises to the top? Is oil soluble in water? What application can be made from this concerning the effectiveness of cleaning the fat of meats with water?

EXPERIMENT 36: EMULSION OF FAT.--In a test tube put a bit of soap and 2 tablespoonfuls of water. Heat until the soap is melted. Add 1/2 teaspoonful of vegetable oil. Shake the mixture and then examine. What familiar food does the mixture look like? Set the tube aside for a minute.

Does the oil rise to the top as in Experiment 35? The fat is in an emulsified condition.

BREAKING UP OF FATS.--Fats and oils are not soluble in any substance found in the digestive juices, but they are acted upon by an enzyme [Footnote 41: Steapsin or lipase is the enzyme found in the pancreatic juice which acts upon fat.] and by an alkaline substance found in the pancreatic juice. The enzyme breaks up some of the fat into a fatty acid [Footnote 42: Fatty acids are substances related to fats; they have certain acid properties.] and glycerin.