Experimental cookery

causes the fat to smoke or burn? Does the bacon taste of burned fat? Which method causes the bacon to curl the most? Which method gives the most evenly cooked product? Compare the flavor, the cooking losses, and the cost of the cooked bacon, cooked only until crisp and that cooked until brittle. Weight of uncooked bacon, grams Weight of cooked bacon, grams Total cooking loss, per cent Fat loss, per cent Straight or curled Color Flavor Results and conclusions. Experiment 51. To compare the flavor and cooking losses of different brands of bacon. Cook different grades and brands of bacon in the oven at 160°C., see Ex- periment 50,1. The different bacons may be scored before and after cooking for the color and uniformity of color of lean and fat, for the percentage of fat and lean, the distribution of the lean and the fat, and for texture. The cooked bacon may be scored for color, the clearness of the fat, the percentage and distribution of fat and lean, the crispness, and the flavor. Brand of or grade of bacon Uncooked weight, grams Cooked weight, grams Total cooking loss, per cent Fat loss, per cent Straight or curled Flavor Results and conclusions. Suggestions for Additional Experiments with Meats 1. Determine the effect on total cooking loss of cooking roasts in a covered and uncovered pan. 2. Determine the effect of salting on cooking losses of chops, steaks, and roasts. CHAPTER VIII EMULSIONS Some substances like alcohol and water are miscible in all proportions, i.e., they mix intimately however small or large the proportions used, whereas other substances like oil and water are not miscible. When a liquid is dispersed in a second liquid with which it is non- miscible the product is called an emulsion. The boundary surface between these two non-miscible liquids is referred to as the liquid/liquid interface, or the dineric interface. Most emulsions are colloidal systems in which the dimension of the dispersed phase is greater than 0.5/x, the upper lim.it of the colloidal realm. However, the stabilizing film in the concentrated emulsions may have colloidal dimensions. In cookery, the liquid of the emulsion may be water, milk, a weak acetic acid solution, or some similar liquid. The fat or oil may be any fat or oil used as a food. Mineral oils may also be used for emulsions. If emul- sions are mentioned in connection w^ith food preparation, mayonnaise is usually the one suggested first. However, all thickened gravies, sauces, and cream soups are emulsions. Fillings for pies like chocolate cream, and French and cooked salad dressings, may be added to the list. In many of the batter products the fat or oil may be partially or wholly emulsified. Forming emulsions. To form emulsions, work must be done. The function of the work is not only to separate the dispersed phase into smaller particles, but to increase the surface area, which gives a better opportunity for the two phases to come in contact with each other and increases the area for adsorption of the emulsifying agent. Stirring, beating, shaking, grinding, or some other method may be used to disperse one of the sub- stances.