The Chemistry of Cookery
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In our eReader you can find the full English version of the book. Read The Chemistry 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 The Chemistry of Cookery
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My device of using it with milk as a solvent supplies it in a simple and natural manner.
The milk is not necessary, though preferable. I find that a solution of cheese may be made in water by simply grating or thinly slicing the cheese, and adding it to about its own bulk of water in which the bicarbonate of potash is dissolved.
The proportion of bicarbonate, which I theoretically estimate as demanded for supplying the deficiency of potash, is at the rate of about a quarter of an oUnce to the p...ound of cheese ; and I find that it will bear this quantity without the flavour of the potash being detected.
The proportion of potash in cows' milk is more than double the quantity thus supphed, but I assume that the cheese loses about half of its original supply, and base this assumption on the fact that ordinary cheese contains an average of about 4 per cent, of saline matter, while the proportion of saline matter to the casein and fat of the milk amounts to 5 P^r cent.
This is a rough practical estimate, kept rather below the actual quantity demanded ; therefore more than the quarter ounce may be used with impunity.
What to read after The Chemistry of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by W Mattieu William Mattieu Williams to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
My device of using it with milk as a solvent supplies it in a simple and natural manner.
The milk is not necessary, though preferable. I find that a solution of cheese may be made in water by simply grating or thinly slicing the cheese, and adding it to about its own bulk of water in which the bicarbonate of potash is dissolved.
The proportion of bicarbonate, which I theoretically estimate as demanded for supplying the deficiency of potash, is at the rate of about a quarter of an oUnce to the p...ound of cheese ; and I find that it will bear this quantity without the flavour of the potash being detected.
The proportion of potash in cows' milk is more than double the quantity thus supphed, but I assume that the cheese loses about half of its original supply, and base this assumption on the fact that ordinary cheese contains an average of about 4 per cent, of saline matter, while the proportion of saline matter to the casein and fat of the milk amounts to 5 P^r cent.
This is a rough practical estimate, kept rather below the actual quantity demanded ; therefore more than the quarter ounce may be used with impunity.
What to read after The Chemistry of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by W Mattieu William Mattieu Williams to read onlineMoreLess
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