Experimental cookery

connective tissue, 202, 204, 205 cooking of, 254-257 dried, 212 grades, 196 less tender cuts, 260-261 ribs, 226, 254-257 Beet sugar in jelly, 169 Beets, 116, 120 Biscuit, 471-473 beaten, 472 experiments for, 528-530 method of mixing, 472 Bisque, 96 Boiling point, elevation of, 47 ionized substances upon, 48 lowering of, 47 solutions, 48 sucrose, 49 Boundary phenomena, 13 Bran, 398 Bread, baking of, temperature, 435 time, 435 experiments for, 443-446 fermentation, 425, 431-436 action of enzymes, 425, 431 dispersion of gluten, 432 imbibition during, 432 length of, 433 reaction, 432 treatment during, 429-436 flavor due to, 435 improvers, 432 manipulation of dough, 429-430 mechanical treatment, 429-430 extensibility, 429 Bread — {Continued) methods of mixing, 428-444 sponge process, 428 straight-dough process, 428 microorganisms in, 431 mixing of ingredients, 425-429, 444 pans for, 434 greasing of, 430 preparation of materials, 425, 444 proportion of ingredients, 425-428 ropy, 438 soft-wheat flour in, 435 amount of ingredients, 436 staling of, 436-438 temperature for enzymes, 424 Brittles, 68 Broilers, 245, 246 Bromelin, 124, 308 Butter, 295-297, 542, 543, 544, 570, 571 churning of, 297 creaming of, 296 fatty acids of, 295 flavor of, 295 in cake, 479-484 in pastry, 570, 571 Butter fat, size of globules, 297 test for, 297 Butterscotch filling for pies, 337 Cabbage, cooking time, 127 experiments for, 147 red, 119 sulfur compounds, 128 Cake, chocolate, 511-516 baking, 477 experiments for, 536-538 reddish color of, 515 Cake, plain, 479-510 experiments for, 531-535 extent of mixing, 498 appearance, 498 crust, 498 texture, 499 volume, 498 formulas for, 507 methods of mixing, cake mixer, 485 conventional, 482 conventional-sponge, 488 emulsion, 488 muffin, 485 optimum mixing for, 502 staling of, 503 INDEX 587 Cake — {Continued) tunnels of, 499 varying ingredients in, baking powder, 504 egg, 506 fat, 507 sugar, 506 Cake, sponge, 372 experiments for, 390 Cake, white, 516 experiments for, 538 Cake formulas, balancing of, 507 Cakes, baking, 474-479 cooling of, 478 creaming fat for, 479-485 emulsions in, 496 ingredients used in, baking powder, 481 eggs, 481 fat, 479 flour, 479 sugar, 481 temperature of baking, 474-478 of ingredients, 492 of removing from pan, 478 Calcium chloride, freezing solutions, 84 Calcium phosphate, added to flour, 401 Calcium salts, beans, 136 flour, 400-401 gelatin, 188 jelly, 163 milk, 294, 295 pickles, 131 tea, 123 vegetables, 104 Candy, brittles, 68 caramels, 67 cold water test, 54 fondant, 56 fudge, 66 making and crystallization, 54 stages cookery for, 55 taffy, 68 Cane sugar in jelly, 169 Canned fruits, violet colorations in, 119 Capillary chemistry, 13 Capillary-active substances, 13 Capillary-inactive, 13 Capons, 245, 246 Caramels, 67 experiments for, 76 stages cookery for, 55 Carbohydrates, classification, 31 structure, 32-33 Carbon dioxide, from baking powder, 450 lost from batters, 453 Carotene, 114, 294, 397 Carotinoid pigments, 114 flour, 397 milk, 294 Casein, 12, 297 coagulation of, acid, 304 alcohol, 301 heat, 305 mechanism of, 301 rennin, 301 isoelectric point, 297 Cellulose, 33, 129-132 acid upon, 129 alkali, 129 calcium, 130 Cerelose, 44 Cheese, 310-315 Cheddar in cans, 313 classification, 310, 311 composition, 311 definition, 310 experiments for, 320-322 in cooked products, 314 loaf, 314 making of, 312