Experimental cookery

2. Take the smoking temperature of hydrogenated fat to which 1 tablespoon of flour has been added. Compare with the smoking temperature of hydro- genated fat under Experiment 89. Smoking temperature Experiment 91. Household tests for determining the temperature of fats. Find the temperature of a fat when a cube of dry bread browns in 60 seconds ; in 40 seconds ; in 20 seconds. Make the first test when the fat is at 170°C. (340° F.). Which temperature is said to be used for cooking raw foods? For browning cooked foods? jeconds Temperature Experiment 92. To determine the temperature at which foods actually cook. Use potatoes sliced and cut into strips, and croquettes. When the fat has reached the temperature which has been decided as best for cooking raw foods under Experiment 91, immerse the food in the fat. Watch the temperature of the fat as the food cooks. Note also the time required to brown the food. Do you think as a result of this experiment that heating a fat to its smoking temperature always gives a desirable temperature for cooking foods? Tempera- ture of fat Tempera- ture of fat during cooking Length of time to cook Fat absorbed Kmd of food Grams Per cent Experiment 93. To determine the tendency of fats to retain the flavor of food that has been cooked in the fat. 576 FATS AND OILS Use hydrogenated fat, cottonseed oil, lard, or other fat or oil. Cook fish or onions in the fats, then potato cut in strips. Cook croquettes also. Do the potato and croquettes taste of fish or onions? Doughnuts Experiment 94. To determine the factors which influence the tenderness, the texture, and the amount of fat absorbed in doughnuts. Recipe: Flour Syi cups 588 grams or use the amount found best under A Baking powder 2 tablespoons 21 grams Salt 1 teaspoon 4 grams Sugar 1 cup 200 grams Fat 2 tablespoons 25 grams Eggs 2 96 grams Milk 1 cup 244 grams Nutmeg H teaspoon Cinnamon H teaspoon It is more convenient to work in groups of five or six girls for the doughnut experiments. It will take two girls to fry the doughnuts; one to watch the temperature, one to time, to put the doughnuts in, turn, and take them out of the fat. Or a third girl may time the cooking. One girl should do all the mixing, doing it in the same way each time and with the number of strokes designated under each experiment. Another girl should do all the rolling and cutting, handling each batch in the same way and trying not to stretch or pull the cut dough out of shape. Other girls may weigh the materials. The eggs should be beaten together for all the experiments to be done by the group in one period. It is best not to use the results of the first mixing for comparisons but to use them for obtaining technic in handling the dough in mixing, cutting, and cooking. Directions for mixing. Remove the flour for rolling before the baking powder is added to it. Sift the flour and baking powder together 2 times. Combine the thoroughly beaten eggs, sugar, salt, and softened or melted fat, mixing until very light and fluffy. Use the same kind and size of bowl for mixing the materials for each experi- ment. Add the milk and flour to the other ingredients and mix the designated amount.