Principles of Food Preparation; a Manual for Students of Home Economics
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In our eReader you can find the full English version of the book. Read Principles of Food Preparation; a Manual for Students of Home Economics 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 Food Preparation; a Manual for Students of Home Economics
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Standing Rib Roast Select a cut from the first two ribs, the weight not to exceed four pounds. The roast should be prepared by sawing off two or three inches from the thin ends of the rib Bones, and the saw should be slanted well in under the meat to avoid unsightly exposure of the bone from shrinkage of the meat during cooking.
Place the meat on the rack in a roasting pan, and dredge it lightly with flour, seasoned with salt and pepper.
Set it into a very hot oven for 10-15 m., to sear the 79 ...80 PRINCIPLES OF FOOD PREPARATION surface. Then baste well with hot water, mingled with the fat in the pan; (if the beef is lean some dripping or suet should be added to the pan to make fat for the basting). The basting should be repeated every 10 or 15m., until the joint is cooked. While there should be a STANDING RIB ROAST — AS PURCHASED sufficiency of liquid for basting, there should not be so much as to generate an excess of steam, since this would prevent the browning of the meat, as well as hinder the development of flavor.
What to read after Principles of Food Preparation; a Manual for Students of Home Economics?
You can find similar books in the "Read Also" column, or choose other free books by Mary Davoren Molony Chambers to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Standing Rib Roast Select a cut from the first two ribs, the weight not to exceed four pounds. The roast should be prepared by sawing off two or three inches from the thin ends of the rib Bones, and the saw should be slanted well in under the meat to avoid unsightly exposure of the bone from shrinkage of the meat during cooking.
Place the meat on the rack in a roasting pan, and dredge it lightly with flour, seasoned with salt and pepper.
Set it into a very hot oven for 10-15 m., to sear the 79 ...80 PRINCIPLES OF FOOD PREPARATION surface. Then baste well with hot water, mingled with the fat in the pan; (if the beef is lean some dripping or suet should be added to the pan to make fat for the basting). The basting should be repeated every 10 or 15m., until the joint is cooked. While there should be a STANDING RIB ROAST — AS PURCHASED sufficiency of liquid for basting, there should not be so much as to generate an excess of steam, since this would prevent the browning of the meat, as well as hinder the development of flavor.
What to read after Principles of Food Preparation; a Manual for Students of Home Economics?
You can find similar books in the "Read Also" column, or choose other free books by Mary Davoren Molony Chambers to read onlineMoreLess
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