As another Lame Cherry exclusive in matter anti matter......
The puzzlement of the following is perplexing in why donuts turn out greasy and others do not.
It has to do with not just oil temperature, but the heaviness of the oil and how it absorbs into the flour. One needs a high temperature oil, not a lard or olive.
It is about cotton or corn light oils.
Homemade potato chips just are soggy or brown. The secret is soaking the thinly sliced potatoes in water and changing the water several times over the hours.
Then drying, and frying in a thin hot oil.
As a child our Mom and Pop bakery turned out thee absolutely best on the planet cruellers or twists. I have attempted to make them, but can not. I now have resigned myself to the reality I will never taste these ever again.
This is not what I am speaking of, but it is posted in memorium.
CRULLERS
4 tablespoons Cottolene.
1¼ cup sugar.
2 eggs.
4 cups flour.
¼ teaspoon nutmeg.
4 teaspoons baking powder.
½ teaspoon salt.
¾ cup milk.
¼ cup Sherry wine.
Cinnamon and powdered sugar.
Process: Cream the Cottolene, add sugar gradually, beating constantly. Add yolks beaten thick and light, and whites beaten stiff and dry. Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk; add Sherry wine. Turn onto a well-floured board and pat and roll to one-eighth inch thickness. Cut in pieces three inches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruller, at equal distances apart; lift each by running fingers through gashes and drop carefully into hot Cottolene; turn when they rise to top of fat. When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon.
Elizabeth O. Hiller. Fifty-Two Sunday Dinners
agtG
