the bowl occasionally, and about every fifth stroke bring the spatula up
through the middle of the material for better mixing. Fold white and yolk
until well blended. They should not be mixed until a large portion of the
air is lost from the white, but they must be mixed enough to prevent separa-
tion of the white and yolk. Count the number of strokes used in mixing the
yolk and white. The number needed will vary with the size and kind of
utensil, usually about 20 to 25. The same number of strokes should be used
in mixing for all the experimental work and also the same size and kind
of utensils. If desired, different makes and styles of egg beaters and whisks can
be used. Count the motions required to beat the egg whites to the same degree
of stiffness. The butter is put In a frying pan or an omelet pan of the proper
size for a one-egg omelet. Melt the butter In the pan. Add the omelet and
cook over a medium flame for about ^ minute before placing In the oven.
Have the temperature of the oven 160° to 165°C. (320°-330°F.). Oven baking
is not necessary but It gives a uniform temperature for class work. Bake 25
minutes. If necessary, increase or decrease the time of baking. See Fig. 36,
p. 362.
A. To determine the effect of omitting the liquid and the effect of using
different liquids.
1. Omit the liquid in the recipe.
2. Use water for the liquid In the recipe.
3. Use milk for the liquid In the recipe.
4. Use tomato juice for the liquid in the recipe.
5. Use 1 teaspoon of lemon juice and 2 teaspoons of water for the liquid In
the recipe.
Which omelet gives the greatest volume? Which Is the most tender? What
happens In 3?
No. of strokes
used for mixing
Voh
Texti
Tenderness
Flavor
Results and conclusions.
B. To determine the effect on the volume and the texture of omelets of
combining the liquid with the egg yolk.
Repeat the series under Al, but combine the liquid with the beaten yolk.
C. To determine the effect of cooking at different temperatures.
1. Repeat A2, and bake at 160°C. (320°F.).
2. Repeat A2, and bake at 140°C. (285°F.).
3. Repeat A2, and bake at 180°C. (355°F.).
Which cooking temperature gives the best results?
Results.
D. To determine the effect of beating the egg white to different stages of
stiffness on the texture and the volume of omelets.
1. Repeat A2, for a control.
2. Repeat A2, but beat the egg white until very dry and flaky.
MERINGUES 385
3. Repeat A2, but beat the white until it will flow if the bowl is inverted and
is not as stiff as for Dl. ^
Results,
Meringues
Experiment 68.
To determine some of the factors affecting the desirability and texture of
meringues.
Recipe: ^
Egg whites 2 60 grams
Sugar 4 tablespoons 50 grams
Water (may be omitted) 2 teaspoons
Salt % teaspoon
Vanilla }i teaspoon
Directions for mixing.
Page 311
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.
the bowl occasionally, and about every fifth stroke bring the spatula up
through the middle of the material for better mixing. Fold white and yolk
until well blended. They should not be mixed until a large portion of the
air is lost from the white, but they must be mixed enough to prevent separa-
tion of the white and yolk. Count the number of strokes used in mixing the
yolk and white. The number needed will vary with the size and kind of
utensil, usually about 20 to 25. The same number of strokes should be used
in mixing for all the experimental work and also the same size and kind
of utensils. If desired, different makes and styles of egg beaters and whisks can
be used. Count the motions required to beat the egg whites to the same degree
of stiffness. The butter is put In a frying pan or an omelet pan of the proper
size for a one-egg omelet. Melt the butter In the pan. Add the omelet and
cook over a medium flame for about ^ minute before placing In the oven.
Have the temperature of the oven 160° to 165°C. (320°-330°F.). Oven baking
is not necessary but It gives a uniform temperature for class work. Bake 25
minutes. If necessary, increase or decrease the time of baking. See Fig. 36,
p. 362.
A. To determine the effect of omitting the liquid and the effect of using
different liquids.
1. Omit the liquid in the recipe.
2. Use water for the liquid In the recipe.
3. Use milk for the liquid In the recipe.
4. Use tomato juice for the liquid in the recipe.
5. Use 1 teaspoon of lemon juice and 2 teaspoons of water for the liquid In
the recipe.
Which omelet gives the greatest volume? Which Is the most tender? What
happens In 3?
No. of strokes
used for mixing
Voh
Texti
Tenderness
Flavor
Results and conclusions.
B. To determine the effect on the volume and the texture of omelets of
combining the liquid with the egg yolk.
Repeat the series under Al, but combine the liquid with the beaten yolk.
C. To determine the effect of cooking at different temperatures.
1. Repeat A2, and bake at 160°C. (320°F.).
2. Repeat A2, and bake at 140°C. (285°F.).
3. Repeat A2, and bake at 180°C. (355°F.).
Which cooking temperature gives the best results?
Results.
D. To determine the effect of beating the egg white to different stages of
stiffness on the texture and the volume of omelets.
1. Repeat A2, for a control.
2. Repeat A2, but beat the egg white until very dry and flaky.
MERINGUES 385
3. Repeat A2, but beat the white until it will flow if the bowl is inverted and
is not as stiff as for Dl. ^
Results,
Meringues
Experiment 68.
To determine some of the factors affecting the desirability and texture of
meringues.
Recipe: ^
Egg whites 2 60 grams
Sugar 4 tablespoons 50 grams
Water (may be omitted) 2 teaspoons
Salt % teaspoon
Vanilla }i teaspoon
Directions for mixing.