First Lessons in the Principles of Cooking
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In our eReader you can find the full English version of the book. Read First Lessons in the Principles of 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 First Lessons in the Principles of Cooking
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The way to help this scum to rise, so as to be able to get rid of it, is to keep pouring in a little cold water from time to time. This will always have the effect of sending up some of the obnoxious substance to the top, from whence it should speedily be removed.
Stewing occupies a sort of middle position between roasting and boiling, and must be carefully attended to, if the meat is not to be hardened instead of softened by the process. It is desirable to dip meat into boiling water for stewi...ng as well as boiling, unless indeed it should have been soaked before. What, for instance, makes hashed mutton a byword of nastiness ? Because an ignorant cook plunges her chunks of cold meat into a greasy gravy when it is at boiling-point, thereby thoroughly and hopelessly hardening the meat, and then serves up the mess with large pieces of half-toasted bread. Now, is this way more extravagant? I can answer for its being more palatable. Make a nice little gravy of any cold stock and a good cook will always have a small basin or cup full of stock by her add an onion finely shredded and fried, a little pepper and salt, and, if it is to be had, a tea-spoonful of ketchup.
What to read after First Lessons in the Principles of Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Lady Mary Anne Barker to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The way to help this scum to rise, so as to be able to get rid of it, is to keep pouring in a little cold water from time to time. This will always have the effect of sending up some of the obnoxious substance to the top, from whence it should speedily be removed.
Stewing occupies a sort of middle position between roasting and boiling, and must be carefully attended to, if the meat is not to be hardened instead of softened by the process. It is desirable to dip meat into boiling water for stewi...ng as well as boiling, unless indeed it should have been soaked before. What, for instance, makes hashed mutton a byword of nastiness ? Because an ignorant cook plunges her chunks of cold meat into a greasy gravy when it is at boiling-point, thereby thoroughly and hopelessly hardening the meat, and then serves up the mess with large pieces of half-toasted bread. Now, is this way more extravagant? I can answer for its being more palatable. Make a nice little gravy of any cold stock and a good cook will always have a small basin or cup full of stock by her add an onion finely shredded and fried, a little pepper and salt, and, if it is to be had, a tea-spoonful of ketchup.
What to read after First Lessons in the Principles of Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Lady Mary Anne Barker to read onlineMoreLess
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