Experimental cookery

What happens if the timbale iron is too cold? Too hot? If the drop of fat that clings to the bottom of the timbale iron is not removed? Which proportion of flour makes a timbale that is crisp, of desirable thickness to hold food, and a good shape? What is a satisfactory temperature to cook timbales? If the batter contains small lumps does this affect the texture of the timbale? Does the batter contain bubbles? Do they affect the texture? Proportion of flour used Cooking temperature Appearance Texture Results. Cover Batters Experiment 79. To determine the best proportion of ingredients for a cover batter. Prepare }i of the popover recipe using the four different proportions of flour given in Experiment 78 for timbales. Use apple rings or sliced bananas. Dip them into the batter and then cook in deep fat. Which proportion of flour gives a good cover batter? Proportion of flour used Cooking temperature Appearance Texti Results. Cream Puffs Experiment 80. To determine the factors that influence the texture of cream puffs. Recipe: Butter Boiling water ^2 cup 1 cup 112 grams 240 grams Eggs Flour 4 1 cup 192 grams 112 grams 522 BATTERS AND DOUGHS A. Temperature of baking. Prepare %. of the recipe. To the boiling water add the butter; then the flour. Stir while adding the flour and cook until the material has a tendency to form a ball and leave the sides of the pan. The paste is done when a metal spoon pressed down lightly leaves a clear, smooth print. Remove from the fire and add the beaten eggs in two portions. Beat thoroughly after adding the first half of the egg and until smooth and even in texture after the last half is added. One-fourth the recipe makes 3 fairly large puffs. Drop on baking sheets and bake at the following temperatures: 190° to 200°C. (375° to 390°F.), 220° to 225°C. (425° to 435°F.), and 240° to 250°C. (465° to 480°F.). Bake until the puffs are quite firm to the touch. If any become too brown lower the temperature of the oven, or if nearly done turn off the gas and let set in the oven until firm to the touch. The following suggestions for records of the experiments with cream puffs are given. Temperature of baking Volume Appearance Texture Comments B. Variation in the amount of cooking before the eggs are added. 1. Prepare ^ the recipe. Cook the butter, the flour, and the water together until the emulsion begins to break and the mixture looks oily on the surface. Remove from fire. Weigh, and divide into 2 equal parts. To one part add eggs for 34 the recipe. Use the other part for B2. Follow directions under A for baking and cooking, or bake all the puffs at the temperature under A that gave the best product. 2. Before removing from the fire add enough boiling water to give a smooth mixture and one that does not look oily. Keep a record of the amount of water added. Remove from the stove and add eggs. C. Variation in extent of mixing the egg with the cooked paste. W^eigh flour, fat, and water for % the recipe and cook. After it is cooked weigh and divide into 3 equal parts. Follow directions under A for combining and the temperature of baking found best under A. 1. To part one add beaten egg for ^4 the recipe and mix only slightly with the paste. This makes 3 puffs. Note behavior of fat in the puffs while baking.