1. Use Ys cup of vinegar, % cup of water.
2. Use %. cup of vinegar, ^ cup of water.
3. Use Yz cup of vinegar, 3^ cup of water.
4. Use yi cup of lemon juice, Y^ cup of water.
5. Use 54 cup of lemon juice, ^ cup of water.
6. Use Y^ cup of lemon juice, ^ cup of water.
7. Repeat Al, but add 1 tablespoon flour, 7 grams.
At which temperature is the most desirable texture for a salad dressing
obtained with the different proportions of acid? Which proportions of acid give
the thicker salad dressing? Does curdling occur at the higher temperatures?
From results with custard, what would be the result of increasing the propor-
tion of salt? Which produces the clearer salad dressing, vinegar or lemon
juice?
76°
78^
80=
82^
85^
92"
Conclusions.
B. To determine the effect of varying the ingredients and the proportion
of ingredients in salad dressings.
1. Repeat 65,2, or 65,5, but increase the salt to 1 teaspoon.
2. Repeat Bl, but increase the sugar to 2 tablespoons.
3. Repeat Bl, but substitute 72 grams of whole egg for the ^g^ yolk.
4. Reduce the egg yolk to 36 grams and add 2 tablespoons (14 grams) of
flour.
OMELETS 383
Hollandaise Sauce / ^^__
Experiment 66
To determine the factors affecting the smoothness of Hollandaise sauce.
Recipe :
Butter J/2 cup 112 grams
Egg yolks 2 36 grams
Hot water H cup
Vinegar 1 tablespoon
Salt }i teaspoon
Paprika few grains
1. Melt the butter in the top part of a double boiler. When melted remove
from the heat and add the well-beaten egg yolks, stirring until blended with
the butter. Add other ingredients and return to the double boiler. Heat slowly
and stir continually. Remove samples at the following temperatures, 72°, 74°,
76°, 78°, and 80°C. If mixture has not separated at 80°C., continue to
remove samples until curdled.
2. Repeat 1, but do not beat the egg yolks before adding to the butter.
3. Repeat 1, but increase the egg yolks to 4.
4. Repeat 3, but omit the water and increase vinegar to 2 tablespoons.
5. Substitute lemon juice for any of the above. Compare smoothness and
consistency of the different sauces. Compare the flavor.
Omelets
Experiment 67.
To determine the factors that affect the texture of omelets.
Recipe :
Egg 1 Salt }/s teaspoon
Liquid 1 tablespoon 15 cc. Butter }4 tablespoon 7 grams
Directions for mixing and baking.
The first omelets should not be used for comparisons for experiments. The
omelets should be made over several times if necessary to acquire the technic
and the manipulation necessary to make a good omelet.
Separate the white and the yolk of the egg. Beat the yolk until it will mix
well when folded in the white. Beat the white until it is frothy and add the
liquid; add the salt and continue beating until it is quite stiff. It should be
beaten until it will stay in an inverted bowl.
Mix the beaten white and yolk by folding. Use a spatula for folding. The
spatula should have a flexible blade near the end but should be rigid where
it joins the handle. Fold by holding the blade of the spatula parallel to the
right side of the bowl. Move to the bottom of the bowl, at the same time
pressing so that the spatula scrapes the material from the bottom of the
bowl. Bring up with the blade parallel to the left side of the bowl. As the
spatula is brought across the top of the material turn it upside down. Turn
384
EGG COOKERY
Page 310
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
1. Use Ys cup of vinegar, % cup of water.
2. Use %. cup of vinegar, ^ cup of water.
3. Use Yz cup of vinegar, 3^ cup of water.
4. Use yi cup of lemon juice, Y^ cup of water.
5. Use 54 cup of lemon juice, ^ cup of water.
6. Use Y^ cup of lemon juice, ^ cup of water.
7. Repeat Al, but add 1 tablespoon flour, 7 grams.
At which temperature is the most desirable texture for a salad dressing
obtained with the different proportions of acid? Which proportions of acid give
the thicker salad dressing? Does curdling occur at the higher temperatures?
From results with custard, what would be the result of increasing the propor-
tion of salt? Which produces the clearer salad dressing, vinegar or lemon
juice?
76°
78^
80=
82^
85^
92"
Conclusions.
B. To determine the effect of varying the ingredients and the proportion
of ingredients in salad dressings.
1. Repeat 65,2, or 65,5, but increase the salt to 1 teaspoon.
2. Repeat Bl, but increase the sugar to 2 tablespoons.
3. Repeat Bl, but substitute 72 grams of whole egg for the ^g^ yolk.
4. Reduce the egg yolk to 36 grams and add 2 tablespoons (14 grams) of
flour.
OMELETS 383
Hollandaise Sauce / ^^__
Experiment 66
To determine the factors affecting the smoothness of Hollandaise sauce.
Recipe :
Butter J/2 cup 112 grams
Egg yolks 2 36 grams
Hot water H cup
Vinegar 1 tablespoon
Salt }i teaspoon
Paprika few grains
1. Melt the butter in the top part of a double boiler. When melted remove
from the heat and add the well-beaten egg yolks, stirring until blended with
the butter. Add other ingredients and return to the double boiler. Heat slowly
and stir continually. Remove samples at the following temperatures, 72°, 74°,
76°, 78°, and 80°C. If mixture has not separated at 80°C., continue to
remove samples until curdled.
2. Repeat 1, but do not beat the egg yolks before adding to the butter.
3. Repeat 1, but increase the egg yolks to 4.
4. Repeat 3, but omit the water and increase vinegar to 2 tablespoons.
5. Substitute lemon juice for any of the above. Compare smoothness and
consistency of the different sauces. Compare the flavor.
Omelets
Experiment 67.
To determine the factors that affect the texture of omelets.
Recipe :
Egg 1 Salt }/s teaspoon
Liquid 1 tablespoon 15 cc. Butter }4 tablespoon 7 grams
Directions for mixing and baking.
The first omelets should not be used for comparisons for experiments. The
omelets should be made over several times if necessary to acquire the technic
and the manipulation necessary to make a good omelet.
Separate the white and the yolk of the egg. Beat the yolk until it will mix
well when folded in the white. Beat the white until it is frothy and add the
liquid; add the salt and continue beating until it is quite stiff. It should be
beaten until it will stay in an inverted bowl.
Mix the beaten white and yolk by folding. Use a spatula for folding. The
spatula should have a flexible blade near the end but should be rigid where
it joins the handle. Fold by holding the blade of the spatula parallel to the
right side of the bowl. Move to the bottom of the bowl, at the same time
pressing so that the spatula scrapes the material from the bottom of the
bowl. Bring up with the blade parallel to the left side of the bowl. As the
spatula is brought across the top of the material turn it upside down. Turn
384
EGG COOKERY