With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timbale cases. Croquettes are small balls or patties usually made of some finely minced food and fried until brown. Timbale cases are shells in which various creamed foods are served. As these two preparations are representative of the various dishes that can be cooked by frying in deep fat, the directions given for these, if carefully mastered, may be applied to many other foods.
FRYING OF CROQUETTES.--After the mixture that is to be fried has been prepared, and while the croquettes are being shaped, have the fat heating in the deep pan. Before the food is immersed, test the temperature of the fat to make sure that it is hot enough. To do this, put a 1/2-inch cube of bread in the hot fat and keep it there for 40 seconds. If at the end of this time it is a golden brown, it may be known that the fat is sufficiently hot for any mixture. Be careful to regulate the heat so as to keep the fat as near this temperature as possible, for it should be remembered that each time a cold food is immersed in hot fat, the temperature is lowered. Usually, a few minutes' frying is necessary to assure this regulation of the temperature.
As soon as the correct temperature is reached, put several of the croquettes in the basket and set the basket in the pan of hot fat so that the croquettes are entirely covered. Fry until a good brown color is secured. Then lift the basket out of the fat and allow it to drain until all the fat possible has dripped from it. Finally remove the croquettes from the basket and place them on any kind of paper that will absorb the excessive fat. Serve at once or keep hot until ready to serve.
VEAL CROQUETTES.--Veal that remains from a roast after it has been served once can be utilized in no better way than in the making of croquettes; or, if desired, veal may be cooked especially for this purpose. When such croquettes are served with a sauce of any desirable kind, such as white sauce or tomato sauce, or with left-over gravy, no more appetizing dish can be found.
VEAL CROQUETTES (Sufficient to Serve Six)
2 c. cold ground veal 1 c. thick white sauce 2 Tb. chopped onion 1 Tb. chopped parsley Salt and pepper 1 egg Fine crumbs
Mix the ground veal with the white sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without sauce.
SWEETBREAD CROQUETTES.--An extremely palatable dish can be made by frying in deep fat sweetbreads cut any desirable shape and size. These are usually served with a vegetable, and often a sauce of some kind is served over both.
To prepare the sweetbreads, parboil them according to the directions given in Art. 17. Cut them into the kind of pieces desired, sprinkle the pieces with salt and pepper, and dip them into beaten egg and then into crumbs. Fry in deep fat and serve with a vegetable or a sauce or both.
You've noticed a theme by now: most redneck cooking is all about the hot oil treatment. Deep fat frying. For more help visit to: www.classic-dessert-collection.com.And whether you use sissy canola oil or the real Southern treasure, lard, it's not a healthy way to eat. Fortunately, there are lots of traditional redneck foods you can put together that don't involve bubbling fats.
Start with southern salads. Summer salad, which is primarily lightly-pickled cucumbers and onions, involves peeling and slicing up cukes and onions and immersing them for an hour in a 1:1 blend of white vinegar and water, with a half-cup of sugar and about a tablespoon of salt added. You can put other sliced watery veggies in as well if you like: peppers, small squash, and carrots are pretty good.
One specific region of the South has plenty of redneck pleasing dishes that do not involve deep frying: Louisiana. Cajun cooking, which involves primarily blending strong seasonings French style, is completely unique. Instead of deep-frying your chicken, get good cuts, dip them in egg and then bread crumbs with a generous amount of Cajun seasoning. Add a little extra cayenne pepper if you like it hot, and then bake your chicken until it's not pink on the inside. This goes great with your summer salad and some rice. And you can use the same breading technique for fish and pork chops.
Barbecue is a critical ingredient of redneck culture, For more help visit to: www.cooking-chinese-style.com.but it's usually greasy. You can't do anything to de-grease ribs, unfortunately; the fat's part of their deliciousness. You can, however, make pulled pork and beef much less fatty by slow-cooking it on low in a crock pot with a cup of water. Season with salt and pepper, and cook until you can pull strips of meat off easily with a fork. Drain, cut off any obvious fat, then shred with a fork and remove bones and any other fat you see. Put this back in the crock pot with enough water to cover it, and cook for about twenty minutes. Skim off the fat, drain, and add your barbecue sauce for a surprisingly low-fat barbecue treat. You can do the same with chicken, but look for boneless, skinless breasts and thighs so you start with the least fat to begin with.
You can't do without bread for your barbecue, but don't use buns or white bread. Instead, go for toasted or untested sourdough. It adds a nice zing to your sandwich, and it's one of the breads recommended for the South Beach Diet because its acid content forces your body to digest it better.
Get all your vegetables from the fresh produce section, or even better from your own garden. Tomatoes, green beans, okra, turnip greens, all make for a great redneck meal. Frozen and canned versions are seasoned and heavily salted, though you may not taste it, and are not only less tasty but significantly less healthy.
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