Experimental cookery

Remove from the fire and cool to 40°C. Add J4 cup (28 grams) of grated cheese to the sauce. Stir with spoon or beat with rotary egg beater until the cheese is melted and blended with the sauce. Place in top of double boiler and heat slowly to serving temperature. 2. Repeat 1, but add the cheese to the hot sauce. 3. Combine Yz cup of milk and 1 egg (48 grams). Add ^ cup (28 grams) of grated cheese and stir. 4. Repeat 3, but add the cheese to the milk. Heat in a double boiler until the cheese melts. Add the beaten egg and cook until the mixture thickens. Compare the results for consistency, flavor, smoothness, and ease of making. Does the consistency of the cheese before its addition to the milk have any influence upon the ease of blending with the milk? What types of cheese blend most readily with the milk? If grated cheese that does not blend well with the milk is soaked in the milk before heating, would this aid the ease of blending? Cheese Souffle Experiment 62. To determine a satisfactory method of combining and baking cheese souflEle. Recipe : Butter 3 tablespoons 42 grams Flour 2 tablespoons 14 grams - Milk y2 cup 122 grams Egg yolks 3 54 grams • Cheese, grated K cup 56 grams Salt yi teaspoon Egg whites 3 90 grams 322 MILK AND CHEESE Directions for mixing: Melt the butter. Add the flour and salt and blend with the butter. Add the milk and bring to boiling, stirring continuously. Remove from the stove and beat the egg yolks thoroughly. Add egg yolks to the white sauce and blend. Add the grated cheese and mix thoroughly, using a spoon or a rotary egg beater. Fold in the stiffly beaten whites and pour in baking dish buttered on bottom only. A. The time of baking. Prepare the whole or 1^ times the recipe of whatever amount is necessary for the size baking dishes used. After mixing, divide, putting equal portions in three dishes. If possible set all three dishes in a large pan in the oven. Pour boiling water around the dishes and bake. Oven temperature 175°C. (347°F.). The time of baking may need to be varied, time given being suggestive, because the time will vary with the quantity of water poured around the baking dishes. The souffles should be baked until little or no shrinkage occurs on removal from the oven. 1. Bake 40 minutes. 2. Bake 50 minutes. 3. Bake 60 minutes. B. The temperature of baking. Follow directions given under A. What modification of time will need to be made? 1. Bake one part at 160°C. (320°F.). 2. Bake a second part at 175°C. (347°F.). 3. Bake a third part at 190°C. (374°F.). C. Compare baking the souffles in dish surrounded by hot water and with- out water. Use temperatures and time found best under A and B. What modi- fication of time will need to be made for those baked without water? Which conducts heat more readily, water or air? D. The method and temperature of combining ingredients. Bake at temperature and time found best under A, B, and C. 1. Follow directions for mixing under A. 2. Reverse the order and temperatures for adding the cheese and eg^ yolk. Add the cheese to the slightly cooled white sauce. Mix, then add the beaten egg yolks. 3. Add both the egg yolks and cheese to the slightly cooled white sauce. Mix.