Boston Cooking-School cook book

To Bake is to cook in an oven. Set oven regulator at required temperature; when the gas flame or electric unit is automatically reduced, the required temperature has been reached. An oven thermometer may be set on the grate with the food to be cooked as a check on the accuracy of the regulator or as a guide if the oven has no heat control. To Boil is to cook in boiling water (212° F. at sea level). Slowly boiling water is as effective as rapidly boiling water and more economical, since much heat is lost through escape of watery vapor and steam as water boils rapidly. To Braise is to cook, tightly covered, in a small quantity of liquid at a low temperature, either in the oven or over direct heat. Sear meat before braising, to prevent escape of much juice in the gravy and to give a rich color and flavor to both meat and gravy. To Broil or to Grill is to cook over a clear fire or in a broiling oven. Place food on a greased broiling rack or in a greased broiler. Turn frequently at first to sear outside and prevent escape of juices. Use a broad spatula for turning to avoid loss of juices through piercing with a fork. To Panbroil. To cook in a pan on top of the stove by dry heat with only enough fat to keep food from sticking. Heat pan, grease lightly, if at all, and put in food. Turn frequently at first to sear surface, then cook, turning occasionally, until done. To Fricassee. To fry in a small amount of fat and serve with a sauce. Fricassee tender meat without previous cooking. Cook less tender meat in hot water at low temperature for a long time before fricasseeing. © ToFry. See Sauté. To Fry in Deep Fat or French Fry is to cook in hot fat deep enough to cover. Test temperature of fat. Dip frying basket in and out of fat. Arrange prepared food in basket, a small amount at a time to avoid lowering the temperature of the fat, and fry until food is delicately brown. See Frying Chart inside front cover. ‘Drain on unglazed soft paper or paper towelling. To Prepare Food for Frying. Wipe as dry as possible or egg and crumb (p. 397). Keep fish or meat in a warm room for some time before frying. Chilled food decreases the temperature of the fat to such extent that a coating is not formed quickly enough to prevent fat from penetrating the food. Fats for Frying. Use olive oil, vegetable fats or oils, lard, 2% lard and % beef suet. Clarify frequently. Store, covered, in cool place. To Test Temperature of Fat. Use a fat thermometer or drop an inch cube of bread into hot fat; if it is golden brown in 40 seconds, fat is at about 390° F. (for cooked mixtures); if in 60 seconds, at about 370° F. (for uncooked mixtures). To Parboil is to cook food partially, either in boiling water or in its own juices (oysters, clams, scallops, etc.). To Roast originally meant cooking on a revolving spit before an open fire, but has come to mean cooking by baking in an oven (especially meat). To Baste. To pour over small quantities of fat in pan or other liquid to prevent burning or to add flavor. To Sear. To subject to intense heat in order to seal in juices. To Sauté is to cook in a small quantity of fat in a pan over direct heat. To prevent too great absorption of fat, keep food moving. French cooks shake the pan constantly — sauter being the French word for “to jump.” To Scald is to heat to just below the boiling point. To scald milk, heat over boiling water, covered, until milk around edge of pan has beadlike appearance. Milk scalds at 196° F. To Blanch is to dip into boiling water in order to remove skins or to whiten. To Simmer is to cook below the boiling point, on top of the stove. Water simmers at 185° F. To Steam is to cook in steam or over boiling water in bainmarie or double boiler. To Stew. See To Braise. MISCELLANEOUS COOKING AIDS