Experimental cookery

To determine the effect of sugar upon the texture of a gelatin jelly. 1. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Dissolve by warm- ing over hot water, then add 176.5 cc. of cold water, and 30 cc. of lemon juice. 2. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Dissolve by warm- ing over hot water, then add 176.5 cc. of cold water, 30 cc. of lemon juice, and 50 grams of sugar. 3. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Dissolve by warm- ing over hot water, then add 176.5 cc. of cold water, 30 cc. of lemon juice, and 100 grams of sugar. Compare the stiffness of the gelatins and the time required to set. If desired the lemon juice may be omitted in Experiment 34 and the cold water increased to 206.5 cc. This will show the effect of the sugar upon gelation and the stiffness of the jelly without the added lemon juice. Sugar, grams Time to set Temperature when set Texture Effect of sugar on texture Results and conclusions. Experiment 35. To determine the effect of fresh pineapple on the gelation property of gelatin. Hydrate 7 grams of gelatin with 60 cc. of cold water. Dissolve by warming over hot water, then add 330 cc. of cold water, 60 cc. of lemon juice, and 100 grams of sugar. Divide into two equal portions. 1. To part one add 2 tablespoons of grated raw pineapple. Cool. 2. To part two add 2 tablespoons of cooked grated pineapple. Cool. Does the gelatin containing the uncooked pineapple gel? Why? What is the effect of cooking upon the pineapple? Results. Experiment 36. To determine the effect on the texture of gelatin of beating and the addi- tion of whipped cream and beaten egg white. Make up 4 cups of lemon jelly by hydrating 14 grams of gelatin with 120 cc. of cold water. Dissolve by warming over hot water, then add 720 cc. of cold v/ater, 120 cc. of lemon juice, and 200 grams of sugar. Divide into 4 equal parts. Metal quart cups are good to use for gelatins that are to be beaten as the volume may be measured without removing from the container. 1. Cool. 2. Cool until it becomes thick enough to beat. Beat with an egg beater until the volume increases. Cool until firm. Obtain volume. 3. Repeat 36,2, but after beating fold in a stiffly beaten egg white. Cool until firm. Obtain volume. 4. Repeat 36,2, but after beating fold in ^ cup of whipped cream. Cool until firm. Obtain volume. GELATIN 193 Compare for volume, flavor, texture, and number of servings obtained. Does the volume increase or decrease when the whipped cream is folded into the gelatin? Is the above proportion of lemon juice best for both a plain jelly and a beaten jelly? What proportion of lemon juice and sugar would you suggest for a plain jelly? For a beaten jelly? Volume Number of servings Texture Flavor Results and conclusions. CHAPTER VII MEAT Grading and Stamping o£ Meat Federal grading and stamping of meat was inaugurated in 1927. Davis states that because the government grading is not influenced by season, geographical location, or any other factor, the purchaser is assured, whether by long distance or over-the-counter sales, of always securing, within cer- tain narrow limits, the same quality of meat when buying a definite United States grade. The service has grown until United States graded meat can be purchased in many, though not all retail markets.