Experimental cookery

Then the heat should be regulated so that at least 1 to 1^ or more minutes will be required to elevate the temperature 1°C., i.e., about 3 minutes should be required for the temperature of the custard to go from 80° to 82°. One student may hold the thermometer and read the temperatures; a second can record the time and temperature. Record the time every 5° during the first period of heating, i.e., 30°, 35°, etc. But record the time for 1° rise after 78° is reached, i.e., at 78°, 79°, 80°, 81°, etc. A third student may stir the custard and a fourth can remove portions of the custard. It is easier to let the bulb of the thermometer touch the bot- tom in the center of the double boiler. Use a wooden spoon for stirring. Have dishes ready to put the custard in. Bend the bowl of an old metal spoon until it is at right angles to the handle. Use it for removing portions of the custard, taking out 2 tablespoons at each temperature. Remove portions of the custard at 78°, 80°, 82°, 84°, 86°, 88°, and when curdled. CUSTARDS 379 2. Repeat Al, but have the pint of water in the lower part of the double boiler boiling when the upper part is added. Regulate the heat to keep the water boiling very rapidly. Cook as quickly as possible, but not more than 6 minutes should be necessary. Record the temperature of the custard and the time just before putting the custard over the boiling water. If possible, record the temperature as under Al. The stirring should be rather rapid for the cooking is rapid. It will also take rapid work to remove the custard at the desired temperatures. Remove portions of the custard at temperatures given under Al. Note the temperature before and during curdling of the slowly and rapidly cooked custards. Does the temperature lag or drop in some instances? Prepare a time- temperature chart, showing the period of time required for custard for different groups and time intervals as follows. It will be found that the con- sistency of a given custard at a definite temperature, say 80°C., is directly proportional to the time required to heat it from 76° to 80°C. Compare thickening of custard for different groups, noting time required for each custard to reach a definite temperature. Also note curdling temperature and highest temperature reached. Time to reach 76°C. Min. Time from 76° to 78° Min. Time from 78° to 80°, etc. Min. A. Group 1, etc. B. Group 1, etc. Compare the consistency of the custards at each temperature. What is the effect of the rate of coagulation upon the amount coagulated at a definite temperature? Would you advise the rapid or the slow cooking? Why? Com- pare with baked custards heated to the corresponding temperatures. B. Baked custards.