Principles of Cookery
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In our eReader you can find the full English version of the book. Read Principles of Cookery 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 Principles of Cookery
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To quickly assess the difficulty of the text, read a short excerpt:
If we study some eggs cooked by moderate and some by intense heat. Effec* To see how the tgg is affected by different degrees on Eggs ^f heat, we may poach several eggs, or drop them from their shells into water at different temperatures. When an egg is dropped into a saucepan with cold water, and heat applied, before the Qgg begins to cook, the tgg and water mingle somewhat, showing that a portion of the raw Qgg is soluble in cold water. As the water is heated, this soluble egg becomes cooked ...and rises in a thick froth on top, and if the cooking is continued longer, this froth may contract and settle. This point is turned to the cook's advantage in clear- ing jellies, soup stocks, and coffee. Thus even the lit- tle portion of the egg white adhering to the shell is sometimes utilized for clearing coffee.
EGGS.
57 When an egg is dropped directly into boiling water, the outer portions of it are hardened by the heat. This cooked egg does not appear to be soluble itself and, moreover, protects the under portion until that also is penetrated by the heat.
What to read after Principles of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Anna Barrows to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If we study some eggs cooked by moderate and some by intense heat. Effec* To see how the tgg is affected by different degrees on Eggs ^f heat, we may poach several eggs, or drop them from their shells into water at different temperatures. When an egg is dropped into a saucepan with cold water, and heat applied, before the Qgg begins to cook, the tgg and water mingle somewhat, showing that a portion of the raw Qgg is soluble in cold water. As the water is heated, this soluble egg becomes cooked ...and rises in a thick froth on top, and if the cooking is continued longer, this froth may contract and settle. This point is turned to the cook's advantage in clear- ing jellies, soup stocks, and coffee. Thus even the lit- tle portion of the egg white adhering to the shell is sometimes utilized for clearing coffee.
EGGS.
57 When an egg is dropped directly into boiling water, the outer portions of it are hardened by the heat. This cooked egg does not appear to be soluble itself and, moreover, protects the under portion until that also is penetrated by the heat.
What to read after Principles of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Anna Barrows to read onlineMoreLess
Read book Principles of Cookery for free
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