Experimental cookery

5. Repeat 1, but use cabbage or cauliflower. Do any curdle? Is there any difference in the size of the curds formed in cooking by the different methods? Why may one vegetable cause the milk to curdle but another vegetable not cause curdling? If you wish to add milk for seasoning to a vegetable like asparagus or green beans, how would you add it to prevent curdling? Is it desirable to use soda? Number Curdle Texture of milk Comments Results and conclusions. Ham Baked in Milk Experiment 57. To bake ham in milk. 1. Use mild-cured ham in 1-inch slices. To Yi pound of the ham 1 inch thick add 1 tablespoon of medium-brown sugar, sprinkling it evenly over the ham. Add y2 cup of milk and bake at 125°C. (257°F.) until tender. The size of the dish should be such that the milk barely covers or just reaches the top of the ham. 2. Repeat 1, but prewarm the milk by boiling it before adding to the ham. 3. Repeat 1, but add only one-third of the milk. After baking 30 minutes add the remaining milk in small portions at intervals of a few minutes. 4. Repeat 1, but add 1/32 teaspoon of soda to the milk. 5. Repeat 1, but use evaporated milk. Dilute j4 cup of evaporated milk with j4 cup of water and add this diluted milk to the ham. 6. Repeat 1, but bake the ham at 175°C. (347°F.) until tender. In which experiments does the milk curdle? Are some curdled worse than others? What is the effect of a higher temperature upon curdling? Compare the flavor of ham. Numb( Texture of milk Texture of meat Flavor Comments Results and conclusions. The series may be repeated, omitting the sugar and using pork chops or fish instead of the ham. There is less tendency to curdle with the fresh meat. COTTAGE CHEESE 319 Junket ^-- Experiment 58. To determine the conditions most favorable for the clotting of milk by rennin. 1. Use Yi cup of raw milk warmed to 35° to 40°C. Add }i oi a junket tablet that has been powdered and ^^ tablespoon of sugar. Stir to dissolve. Put the junket mixture into a glass container or a Pyrex baking cup. Let stand at room temperature. Keep a record of the time required for setting. Determine when it is set by tipping the container slightly to one side. 2. Repeat 1, but use pasteurized milk. 3. Repeat 1, but set in the refrigerator after adding the junket. 4. Repeat 1, but dissolve the junket in 1 tablespoon of water. Boil, concen- trating the water to 1 teaspoon. Add to the milk and sugar. 5. Repeat 1, but boil the milk, then cool to 35° to 40°C. before adding the junket. 6. Repeat 1, but dilute the milk with water, using 34 cup of water and 34 cup of milk. 7. Repeat 6, but use cereal water instead of water for diluting the milk. The cereal water should be a little thinner than the consistency of a medium white sauce. 8. Repeat 1, but add 1/16 teaspoon of soda to the milk. 9. Repeat 8, but increase the soda to ^ teaspoon. 10. Repeat 1, but double the amount of sugar using 1 grams). tablespoon (12.5 cup of milk. Add the sugar but not the junket. Which ones set? Which do not set? Explain. Compare the firmness of the clot formed in the various experiments. 11. Add 1 tablespoon of grated raw pineapple juice to Number Clotted Texture of clot Flavor Results and conclusions. Cottage Cheese Experiment 59. To make cottage cheese. A. From sweet milk.