This week, I am going to share things I found in a great new book put out by Yankee Magazine: 1001 Old-Time Household Hints. I'm a huge fan of tried-and-true tricks for everyday living, and this book is wonderful in this regard. Not only does it offer food tips, but other oddities (check out this blog on Friday!) and incidentals.
My first share deals with deep-frying popular snacks: chicken tenders, cheese-stuffed jalapenos, etc. Some old-fashioned advice to get the best results--the Woman's Institute Library of Cooking (1928) says that you should dip the food to be fried into a liquid that contains some kind of protein, like egg or an egg/milk mixture, before dropping it into a deep fryer. According to this book, "Protein coagulates quickly in hot fat, forming a barrier that will prevent the fat from soaking into the food. Your treats will taste better and be better for you."
As a former wanna-be organic chemist, I appreciate this next tip. "To make savory homemade meat dishes, remember the age-old chemistry of H2O--a lot hinges on water temperature when you make roasts or soups", claims the Presbyterian Cook Book (1873). "When you pour water over the top of a roast before cooking, be sure the liquid is boiling. But for soups, the reverse is true. Cold water draws juices from the meat into the stock. So start stock in icy water."
I'll have more old-time tips next Tuesday. Check out or buy this book if you are at all interested in nostalgia and techniques that have been lost, over time.
Great hints from an old cook book. Like it
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