Oils and fats. Back when I was a child, my family used the hydrogenated fats they had been taught were good for them, and convenient. Crisco. No one who knows anything believes that now.
Anyway, I use sunflower, raw bacon, olive oil, butter, at different times for different dishes.
For a healthy southern frying oil I would suggest blending sunflower and rendered, but not browned, bacon fat. If anything, the bacon should be under cooked. The proportion is up to you.
I think that a lesser amount of oil, is a good idea, because it costs less, and it can then all or almost all be readily made into gravy or juice, or incorporated into another dish such as soup. I do not advocate reusing fried oil for more frying.
I also recommend throwing in some raw diced onion in the bottom of the frying pan, for southern frying. This was what my family did. You often do not even see this basic thing.
My family actually made hush puppies by folding the cooked diced onion, from frying, into cornbread batter made for the purpose, or into extra batter from cornbread batter made for baked cornbread for the same meal.
Thus hush puppies were normally made after the chicken or squirrel or whatever was fried.
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