Teaspoonful of Water
There is ouc place in London where tho fried onions aro crisper, more delicate in flavour and aroma, than any other. Would you know the secret? It is that when the fat is made hot in the frying pan, a teaspoonful of cold water is added 311st before tho sliced onions are put in! That’s all, and the chef who gave this hint says the smell of tho onions whilst being fried is also ameliorated.
If you add one tcaspoonful of boiling water to every yolk of egg you use to make mayonnaise sauce, and beat it in quickly, it will not take any timo to beat in the oil and finish tho saucel
Hero is a third wrinkle. A tablespoonful of water added to,, pancake batter at tho last minute makes the l>ancakes delicately crisp; it has tho same effect on a Yorkshire pudding Don’t add too much water; a tablespoonful to a pint of the liquid ingredients is about correct.
When making omelettes remembe: a teaspoonful of water beaten up with two eggs makes an omelette liglitei and more tender. The same rcmarS applies to scrambled eggs.
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https://paperspast.natlib.govt.nz/newspapers/MT19350727.2.119.5
Bibliographic details
Manawatu Times, Volume 60, Issue 175, 27 July 1935, Page 14
Word Count
192Teaspoonful of Water Manawatu Times, Volume 60, Issue 175, 27 July 1935, Page 14
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