Culture And Cooking
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In our eReader you can find the full English version of the book. Read Culture And Cooking Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Culture And Cooking
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To quickly assess the difficulty of the text, read a short excerpt:
If you haveadded too much water, so that it looks poor, you may always boil it downby setting the pan on the stove for a few minutes; but it is better toput very little water at first, and add as the richness of the gravyallows. Now you have a rich brown gravy, instead of the thickwhitey-brown broth so often served with roast meat. Every drop of thisgravy and that from the dish should be carefully saved if left over.
Save all dripping, except from mutton or meat with which onions arecooked, for... purposes which I shall indicate in another place.
Veal and pork require to be very thoroughly cooked. For them, therefore, the oven must not be too hot, neither must it be lukewarm, a good evenheat is best; if likely to get too brown before it is thoroughly cooked, open the oven door.
CHAPTER IX.
BOILING.
BOILING is one of the things about which cooks are most careless;theoretically they almost always know meat should be slowly boiled, buttheir idea of "slow" is ruled by the fire; they never attempt to rulethat.
What to read after Culture And Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If you haveadded too much water, so that it looks poor, you may always boil it downby setting the pan on the stove for a few minutes; but it is better toput very little water at first, and add as the richness of the gravyallows. Now you have a rich brown gravy, instead of the thickwhitey-brown broth so often served with roast meat. Every drop of thisgravy and that from the dish should be carefully saved if left over.
Save all dripping, except from mutton or meat with which onions arecooked, for... purposes which I shall indicate in another place.
Veal and pork require to be very thoroughly cooked. For them, therefore, the oven must not be too hot, neither must it be lukewarm, a good evenheat is best; if likely to get too brown before it is thoroughly cooked, open the oven door.
CHAPTER IX.
BOILING.
BOILING is one of the things about which cooks are most careless;theoretically they almost always know meat should be slowly boiled, buttheir idea of "slow" is ruled by the fire; they never attempt to rulethat.
What to read after Culture And Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
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