QUESTIONS
How does the temperature of fat hot enough for frying compare with that of boiling water? Why is an iron kettle preferable to one of tin or granite for heating fat (see Caramelized Sugar)?
What happens to foods that are cooked in fat too cool for frying (see
Experiment 32)?
What is the purpose of covering with egg, mixtures that are to be fried?
How should the egg be prepared for "dipping"?
How can the remaining white or half an egg be utilized in preparing Potato
Croquettes?
If "left over" mashed potatoes are used for making croquettes, what ingredient in the recipe above should be omitted?