Fried Foods
According to all eminent authorities, a vegetable fat is ideal for frying. Snowdrift comes under this classification, and is one of the best mediums for this method of cooking, whether the frying is to be done in "deep fat," that is, when the food is entirely immersed in fat of the right temperature, or whether it is to be “sauted." This means, fried in a frying pan or skillet, first on one side, then on the other, in just enough Snowdrift to keep the food from sticking.
Considerable has been said about the "indigestibility" of fried foods. Whether or not foods cooked by this method are "indigestible" depends largely upon how the frying is done and on the frying medium. If the process is too slow, and the food is allowed to absorb large quantities of the fat this excess amount will somewhat retard the digestive action. But, if properly done, so that the cooking is accomplished quickly, and the fat does not penetrate the food itself, Snowdrift fried foods may be given to any normal person without danger of upsetting the digestion.
Of the two methods of frying, "sauteing" and in deep-fat, the second method is the most economical, because the foods then take up less of the Snowdrift. It is also the easiest and quickest way. Sauteing may be used for frying sliced fish, eggs, etc., while deep-fat frying is absolutely necessary in the making of croquettes, fritters, doughnuts, properly fried oysters, fillets of fish, French fried potatoes, and the like. Besides, the frying temperature is about 350 degrees F. Butter and lard "break down" at the frying temperature, producing substances which tend to upset the digestive organs. But Snowdrift may be heated as high as 450 degrees F.-100 degrees beyond the normal frying temperaturebefore any change takes place. When foods are properly fried in Snowdrift the indigestibility resulting from butteror lard-fried foods simply does not exist. Whereas Snowdrift may be used as a frying medium for foods prepared by any recipe, the old-fashioned smoke test should never be used, as the fat then becomes too hot. The only accurate and easy kitchen test for the temperature of Snowdrift in deep-fat frying is by means of a bit of bread-the length of time which is consumed in browning it, determining the readiness of the fat for the particular food. It takes about twenty minutes with a moderate heat to bring two pounds of Snowdrift to the right temperature for fryingthe test bread should then be dropped in. The table gives the proper length of time it should take the bread to brown, to make the fat of the right temperature.