{"product_id":"2940014973656","title":"Your Kitchen Guide eBook - Fifty Two Sunday Dinners","description":"HOW TO USE COTTOLENE\u003cbr\u003e\u003cbr\u003eThe General Care of Cottolene\u003cbr\u003e\u003cbr\u003eExercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would butter—so that its best qualities may be preserved.\u003cbr\u003e\u003cbr\u003eMoreover, just because you occasionally buy strong butter or rancid lard which your grocer has kept in too warm a place, you do not denounce all butter or lard and give up their use; neither would it be fair to condemn Cottolene simply because your grocer may not have kept it properly.\u003cbr\u003e\u003cbr\u003eNo fat will keep sweet indefinitely without proper care.\u003cbr\u003e\u003cbr\u003eThe Use of Cottolene for Shortening Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general,\u003cbr\u003eand important , rule for the use of Cottolene is:\u003cbr\u003e\u003cbr\u003eUse one-third less Cottolene than the amount of butter or lard given in your recipe.\u003cbr\u003eFor  cake-baking,  cream  the  Cottolene  as  you  would  butter,  adding  a  little  salt;\u003cbr\u003e\u003cbr\u003eCottolene contains no  salt . For other pastry handle  exactly  the  same as  directed  for either butter or  lard,using one-third less.\u003cbr\u003eThe Use of Cottolene in Frying In sautéing ,browning or  \" shallow  frying\u003cbr\u003e\"  (as  it  is  sometimes  called)  use  only  enough Cottolene to grease the  pan. The Cottolene should be put into the pan while cold and, after the\u003cbr\u003ebottom of the pan is once covered with the melted Cottolene, more can be added as desired. Add more fat when you turn the food.\u003cbr\u003eCottolene can be heated  to a much higher temperature without burning than either butter or lard, but—unless allowed to heat gradually—the Cottolene may burn and throw out an odor, [7]just as would any other cooking-fat.\u003cbr\u003eFor deep frying\u003cbr\u003e, have Cottolene at least deep enough to cover, or float, the article being fried,\u003cbr\u003eheating slowly. For uncooked mixtures, such as doughnuts, fritters, etc., test with one-inch cubes of stale bread. The cubes of bread should brown a golden brown in one minute; or test with a bit of  dough, which should  rise at once to the top  with some sputtering. Make this test always,— never trust your eye. The fat should be kept at an even temperature. For cooked mixtures, such as croquettes, fish balls, etc., the cube of bread should brown a golden brown in 40 seconds.\u003cbr\u003e\u003cbr\u003eUncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in fr ying food (see note on Egging and Crumbing under Culinary Hints,\u003cbr\u003ePage 12 ). The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning.","brand":"colin lian","offers":[{"title":"Default Title","offer_id":47084140691696,"sku":"2940014973656","price":1.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014973656_p0.jpg?v=1763617674","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014973656","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}