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About La Grande evening observer. (La Grande, Or.) 1904-1959 | View Entire Issue (July 25, 1930)
f 1 Page Ten LA GRANDE EVENING OBSERVER, LA GRANDE, ORE. Friday, July 25, 1930 V ''-i I VMM f w W W' KT'' wrf" T,' Tt"f . n .rTT -Vf has TEMPERATURE to do with TASTE t W A-L kkc fried foods. The glowing golden-brown crust tempt? us the minute that fried tilings come to the table. And everything seems to taste its best when fried. The delicious flavor is ever nev . . . and always enjoyable. : : Many of the best cooks don't realize the part played by two simple things in making fried foods the things you like so well. You probably know them already. And if you'll remember them always, your fried things will liavc extra-lightness and enjoy ment. The taste of fried foods depends for its goodness upon the right frying temper ature and the goodness of the fat you use for frying. Don't start cooking while i the fat is too cool When it is hot enough, the fat quickly scars the outer coat ing of the food and seals in all the flavor and juices forms a protective coating that pre vents the food from absorbing too much of the fat. But, be just as careful not to let the fat get too hot. Don't let it smoke, for when it smokes, it is burning. And when fat burns it is forming what food chemists call Acrolein. Acrolein mars the taste of fried foods and robs them of their wholesomeness. It is the principal reason why people have said fried foods don't agree with them. As you may have noticed, most fats burn and smoke before they're hot enough for frying. Make frying pleasant and sure of success Wssou Oil safeguards your frying. It not only makes tried foods more "Fry hat to fry -well," is (in old tying, "'hen the fat isn't hat, the crust docsn' I form quickly. To much fat almrbd keeps the fried food fronhbeing light and crisp. You can heat Wesson Oil hot enough ft fry perfectly before it begins 4o burn. Even at jo degrees above correct frying temperature Wesson Oil keeps its goodness, does not burn. k SCORCHING )' Smoking fat is burning fat. Acrolein is forming and mars the 'wholesomeness and flavor. wholesome, but it makes them taste better and look better. For, Wesson Oil gives you a wide range of proper frying temperatures. You can trust your own knowledge of frying to get your Wesson Oil hot enough. And then even if you get it 50 degrees too hot Wesson Oilw'Al keep its fine flavor remain unharmed and fry the food so light, so crisp that it's certain to be good for you. . The fat should be good enough to eat The tasty, crispy crust, the thing you like so well about fried foods, is really the fat you use in frying. You cat this crust, that's why you like fried foods. And it takes a. fat that's good-cnough-to-eat to make this crust crisp, golden brown and wholesome. Taste Wesson Oil. See how good it is all by itself. It is the choice of so many folks, because foods fried with this fine salad oil have delicate flavors that are extra good . . . and always enjoyable. Kitchen economy There's no waste with Wesson Oil. It absorbs none of the odors or flavors of the foods you cook in it. Pour but just as much Wesson Oil as you need, and no more. And, after you have finished frying you simply strain it through a folded cheese-cloth to remove the crumbs or bits of food that remain, and use it again and again. And here is buying economy too! Price the 4-Pint FryingSize Can at your grocer's. Bought in this quantity you'll be surprised how little Wesson Oil costs. So little that any family can afford to use it, for wholesome frying every day. Clip and save the handy tables below 1;" you'll follow these easy figures, you can always lie sure that your fried foods will be wholesome and good. Just remember that there's no chance . hat Weston Oil will burn or smoke before you have t!.c right frying temperature. Number of seconds in which small Temperature in degrees bread cube, should brown 0ystcrs sma fijh fish Oysters, small fish, fish enkes, croquettes, cooked food generally .... 3qq Ul generally 40 Doughnuts, fritters, uncooked ' ' ' Piiu-hnuts, fritters, iincooked mixtures . 60 mixtures . . . . ,,, ... . "OU to 30 Chops. ,,!, ....... 20.06O Chops, cutlets 360' to 400' I-rcnch fried poutoei 40 French fried potatoes . . . , . 395, I , y :.
