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About La Grande evening observer. (La Grande, Or.) 1904-1959 | View Entire Issue (Aug. 29, 1930)
i (t;:!S : i-i : ,;-.-. ' ! Friday, August 29, 1930 LA GRANDE EVENING OBSERVER, LA GRANDE. ORE. Page Eleven ":- V f th R, If,,. M be thinking of improperly fried food. And smoke is the sign that acrolein is forming. And acrolein you can't blame the frying-pan for that. becomes part of the fried' food, marring its delicate flavor, With just two simple things in mind, you can prepare all your fried foods so they'll be tempt ing golden-brown ... delicious , . . and just as good lor you as they are good to cut. The fat you fry with should be "good to cat", The first easy thing to do is to use a good fat . . . good enough to eat all by itself. For it will be the thing you like best abouti fried food the crisp, crunchy crust, The fat can't be too good, because nothing can be too good for you to eat. You probably use JFesson Oil for your favorite salads. You've tasted its good ness by itself. So you will ap preciate the extra-goodness, the fresh, delicious flavor of all foods fried, with Wesson Oil. jTTr7'j "Fry hot to fry nvell" is ohiwy'tHfr. What the fat isnU hot, the crust docst? t form qutch'y. Too much fat absorbed kc-'J'S the jricti food from being hght and crisp. DEGREES fj You can heat Wesson Oil hot enough tojry perfectly before it begins to bum. li-ven at jo degrees fibo-ve korreet frying temperature Wesson Oil keeps its goodness t does not burn. Smotiii; flit is burning fat. Acrolein u forming ami wars llie'wholcsomeneis an,! Jla-vor. Fry hot enough Frying temperatures are simple things to ' know, but they are very important. If the To MOST of us there's nothing better than fried food, fat isn't hot enough, it doesn't quickly -j, . , , , ,- . . , r . form the crust. The food is apt to be too Chicken or doughnuts, potatoes or fritters . . . it s trying 1 v ' ' rich. Yet many fats burn before they arc ipakes them all taste so good. But some people think that hot enough Tor frying. You've noticed the light, crisp fried things aren't "good for them." They must annoying smoke when they burn. That robbing it of wholesomeness, , So ijf you wonder how to have the right temp r ature, we say, "Use your own good judgment". And let Wesson 0helpt you. f or it is unharmed by ordinary frying heat. Even at 50 degree? above frying temperature there isn't a sign of smoke or burning. You have a wide range of temperature for wholesome frying. And your food will be a tempting golden-brown . . . good to look at, mighty good to eat. And good foryau.. ......... ' . . . . ; V. i.-i Wesson Oil is a kitchen economy The 4-Pint Frying Size Can of Wesson Oil costs less than you think. Compare' prices.' Bought in this size Wesson Oil costs so little that you can enjoy it for all your frying. Very economical to use, too, You just pour the amount you need right from the can to ' frying pan. The best cooks after, using Wesson Oil, strain it; to remove crumbs and use: it again and again because it docs not retain the odor or taste of food fried with it. Resolve to fry this wholesome way everyday. You c an ge t Wesson Oil today at your groccrs, Clip and save the handy tables beltwf, ! f you'll follow these easy figures, you can always be sure that your fried foods will be wholesome and good. Just remember that there's no chance ithaB If'etsm Oil will bum or smoke before you have the right fiyingVniperaiure. Number of seconda in which imoll hrcoti cubes nhould brown Oystrtn, Kiuall fch, fili rnkcM, crnipiettcs, cooked food gellcniHy . . . 40 Duiihnutx, fritters, uncooked iii'xturefl , 60 t ll. .1, i iltlrli . . . . . . . 30 lo 60 Krtilch l'ried uLiti)Cd 40 Temperature in derfreet . ())ittrnt, mnll ftxh, fish cakes, croquettes, cooked food generally ' ..'.''.-. . 390 Doughnut, fritters, uncooked - mixtures , , .... . . 360 to 370' , Chop, cutlets ... . . . 360 to 400 rVcncl fried uottocs 395 "
