Potatoes used for the preparation of French- fried potatoes were of the Russet Bur- bank variety grown at Antigo, Wisconsin. ... Liquid ingredients, including 100 grams whole egg and 77 grams whole milk, were mixed together and the dry ... The batter was allowed to stand at least 10 minutes before frying in deep fat.
|Title||:||The decomposition of lard and other fats in deep fat frying|