Let's look at shortening / Lever Brothers Company.

Date:
1940
Catalogue details

Licence: Public Domain Mark

Credit: Let's look at shortening / Lever Brothers Company. Source: Wellcome Collection.

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    should maintain a high smoke point through- out repeated fryings in order that the fat may retain its original purity and sweetness and impart to the fried foods a clear sweet delicacy of flavor. 11. STABILITY — in the package, in fry- ing and in baking. Stability in the package — keeps sweet and fresh at room temperature. Open a can of Spry, fit the cover on snugly, and store at room temperature (on a shelf or in a cupboard) for at least one month. At the end of that time note that the shortening is still sweet and fresh. Stability in frying — retains original purity— no breakdown as revealed by smoke and odor. This test provides the teacher with an excel- lent means of demonstrating to the pupils the principles and fundamental procedures of French frying. French fried potatoes are sug- gested as the food to be fried because of their ease of preparation and their universal appeal. Good equipment makes for good results in deep frying. For the frying equipment, you will need a straight-sided pan, a frying basket, and a fry- ing thermometer. Have the pan filled two- thirds full of hot melted fat. Then prepare and fry the potatoes as directed in the following recipe for French Fried Potatoes. FRENCH FRIED POTATOES WASH and pare 6 large potatoes. Cut in length- wise strips, 214 x 3¢ inches. Dry thoroughly and divide into 8 lots. Blanching — 370° F. —5 to 7 minutes per basket. Heat 2 to 3 pounds Spry to 370°F. Lower lg of potatoes in basket into deep hot Spry. Fry until potatoes are tender but not brown (5 to 7 minutes). Drain on absorbent paper. Blanch remaining 2 lots in same manner. Browning — 390° F. — 1 to 14% minutes per basket. Lower 1% of blanched potatoes in basket into Spry which has been reheated to 390°F. Fry until potatoes are crisp and brown (1 to 114 minutes). Brown remaining half in same manner. Drain on absorbent paper, sprinkle with salt, and serve immediately. If desired, the potatoes may be fried ina single frying period at 385°F. for 20 minutes, or until tender and brown. Note that the hot Spry does not smoke or give off unpleasant odors at the temperatures used for frying. Taste the French fried pota- toes and see what sweet, delicious flavor they have. Strain the hot fat through several layers of cheesecloth to remove food particles. Note how sweet and pure the fat is. This fat may be set aside and used again and again for frying without decomposition of the fat. Replenish the fat with additional Spry, if necessary. Stability in baking —retains original purity— no breakdown as revealed by off-flavors. Prepare pastry dough as follows: 1 cup sifted all- lg cup Spry purpose flour 2 tablespoons cold l4 teaspoon salt water (about) Sift flour and salt together. . . Add % of Spry and cut in until mixture is as fine as meal. Add remaining Spry and continue cutting until particles are size of navy beans. . Sprinkle water gradually over mixture. With a fork, work lightly into a dough. Roll dough '4-inch thick and prick with fork. Cut six 3-inch squares, place on baking sheet, and bake in very hot oven (450°F.). Bake two squares 12 minutes, two more squares 14 minutes, and the remaining two 18 minutes. Taste the different samples. Note the sweet nut-like flavor of all the squares, even of the overbaked dark brown ones. Importance in Cookery Stability is a highly important quality in a shortening at all times. To say that a shorten- ing has good shelf stability means that it keeps sweet and fresh in the package at room tem- perature and without refrigeration. This prop- erty is of great practical convenience because it saves valuable refrigerator space for perish- able foods and insures the use of a sweet, fresh shortening at all times. A shortening that has fry-kettle stability retains its original purity and sweetness throughout repeated fryings. It does not smoke or give off disagreeable fumes during frying because the decomposition point of the fat is well above correct frying temperatures. Such a fat is economical because it can be used over and over again for frying. Thus a highly stable shortening means pleasant frying conditions, greater economy, and delicate sweetness in the fried foods themselves.
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