Experimental cookery

(1934). Woodruff, S. Weights of One Cupful of Food Materials. J. Home Econ. 14: 270 (1922). Zenlea, B. J. There Is a Cocoa for Every Use. Food Ind. 6: 402 (1934). Zenlea, B. J. Chocolate: A Food, a Confection, an Ingredient. Food Ind. 6: 500 (1934). BATTERS AND DOUGHS I. Thin Batters Experiment 77. Popovers To determine the factors that afTect the texture of popovers. Recipe: Milk 1 cup Eggs 2 1 tablespoon Fat 244 grams 96 grams 12 grams Flour Salt 1 cup y2 teaspoon 112 grams A. Batter just mixed. Prepare ^ of the recipe. Mix only enough to free from lumps. Bake the popovers in deep cups of the same size, shape, and material. Grease and fill the cups Yi full. Use 3 cups and weigh 40 grams of batter into each cup. Bake one at 180° to 190°C. (355° to 375°F.), one at 220° to 225°C. (425° to 435°F.), and the third at 240° to 250°C. (465° to 480°F.). Save the remaining batter for part B. Temperature of baking Volume Appearance Texture Crust Inside 180-190°C. 220-225 240-250 520 BATTERS AND DOUGHS B. Batter thoroughly beaten. Beat the batter remaining from A vigorously for 3 minutes. Divide into 3 parts, using 40 grams of batter in each cup. Bake at temperatures given under A. Temperature of baking Volume Appearance Texture Crust Inside 180-190°C. 220-225 240-250 C. Variations in proportions of ingredients. Bake at the temperature found best under A and B. 1. Reduce the flour in the recipe to % cup. 2. Reduce the flour in the recipe to ^ cup. 3. Omit the egg in the recipe. 4. Increase the eggs in the recipe to 3. Considering the volume, size of the cavity, the appearance, and the texture, does the beating of the batter produce a better popover? V^hich proportion of flour gives the best popover? Which is the best temperature for baking? Does the egg serve as a liquid or as a thickening agent? What effect does the egg have on the "lightness" of the popover? Does it serve as a leavening agent or does it hold the shape after the popover is leavened by something else? What is the means of leavening? Can the egg be omitted? Which pro- portion of egg is best? Voh Appearance Texture Flc Results and conclusions. Timbales Experiment 78. To determine the best proportions for timbale cases or rosettes. Prepare j4 oi the popover recipe, using the four different proportions of flour given below. Mix the batter until free from lumps. Put the batter into custard cups just large enough to hold the timbale iron. Cook in deep fat. Heat the timbale or rosette iron with the fat. Drain the timbale iron for a short time or wipe the fat from the bottom with a paper towel before dip- ping into the batter. Start cooking the timbales at 175°C. Increase the CREAM PUFFS 521 temperature of the fat and determine the temperature that gives the best timbale. 1. Use the popover recipe, Experiment 77, but reduce the flour in the recipe to ^ cup. 2. Reduce the flour in the popover recipe to % cup. 3. Use the proportion of flour given in the popover recipe. 4. Increase the flour in the popover recipe to 1^ cups.