[260—FISH GRILLS]
Use a moderate fire with these, and only grill after having copiously sprinkled them with clarified butter or oil. Sprinkle them similarly while cooking.
A grilled fish is cooked when the bones are easily separated from the meat. Except for the fatty kind, such as mackerel, red mullet, or herrings, always roll fish to be grilled in flour before sprinkling them with melted butter. The object of so doing is to give them a golden external crust, which, besides making them more sightly, keeps them from drying.
[261—THE GRILLING OF PRODUCTS COATED WITH BUTTER AND BREAD-CRUMBS]
These grills generally consist of only small objects; they must be effected on a very moderate fire, with the view of enabling them to cook and acquire colour simultaneously. They should also be frequently besprinkled with clarified butter, and turned with care, so as not to break their coating, the object of which is to withhold their contained juices.
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][262—FRYINGS]
Frying is one of the principal cooking processes, for the number of preparations that are accomplished by its means is very considerable. Its procedure is governed by stringent laws and rules which it is best not to break, lest the double danger of failure and impairment of material be incurred.
The former is easily averted if one is familiar with the process, and pays proper attention to it, while the latter is obviated by precautions which have every raison d’être, and the neglect of which only leads to trouble.
The question of the kind of utensil to employ is not so immaterial as some would think, for very often accidents result from the mere disregard of the importance of this matter.
Very often imprudence and bluster on the part of the operator may be the cause of imperfections, the greatest care being needed in the handling of utensils containing overheated fat.