Experimental cookery

color of shell, 325 composition, 325 cooked in shell, 340-341 deterioration, changes in, 330 factors causing, 329-330 alkaline hydrolysis, 329 chemical, 330 enzymes, 329 • • storage, 328 dried, 328 ferrous sulfide, 342-343 frozen, 328 hydrogen sulfide, 342 in angel cakes, 355-372 in cakes, 481 in custards, 343-346 in omelets, 352-355 oil-dipping, 329 pigments, 325 poached, 341 preservation, 328 quality, factors affecting, 327 tests for, 326-327 reactions, 326 salts, 334-335 uses of, 330 Egg white, coagulation of, by beating, 350 temperature of, 333 deterioration, 329 foaming of, 346-349 acids and stability, 348 season, 349 temperature, 348 in fondant, 64 pH, 326 whipping of, 346-351 salt, effect on, 347 stage of stiffness, 346 thick, 350, 356 thin, 350, 356 Egg yolk, change in pH, 326 coagulation of, 333 color of, 325 deterioration, 329-330 lecithio-protein, 278 590 INDEX Egg yolk — (Continued) in mayonnaise, 278, 284 standing up quality, 327 Elastin, 203 Electrolytes, effect on colloids, 9, 10 Emulsification, theories, 267-269 Emulsifiers, 266 efficiency of, 272 Emulsifying properties, mustard, 276-277 oils, 277 Emulsions, agitation, 274 classes, 267 factors in formation, 279 fats in, 271-272 foams and, 275 French, 273 illustrations, 282-283 in cakes, 287 in cream puffs, 286 making of, 274 mayonnaise, 275-286 methods of mixing, 279 oils in, 277 peptization in, 275 stabilized by, colloids, 273 electric charge, 273 powders, 273 types of, 269 found in foods, 286 means of determining, 270 reversal of, 270 whipped cream, 298-300 Emulsoids, 6 Energy, 25-26 English walnuts, tannins, 123 Enzymes, amylolytic, flour, 397, 431 meat, 217 milk, 294 coagulation by, 301-304 discoloration in food, 125 dispersion by, 6, 217, 294 invertase, 37 lipolytic, flour, 399 meat, 217 milk, 294 oxidizing, 124 Enzymes — ( Continued) proteolytic, bromelin, 124, 308 flour, 398, 412, 413, 418, 431, 432 meat, 209, 212, 217 milk, 294 papain, 124, 222 sugar hydrolysis by, 37 Experiments, bacon, 264 batters and doughs, 519-541 biscuits, 528-530 bread, 443-446 cabbage, 147 cake, angel, 386-389 chocolate, 536-638 plain, 531-535 sponge, 390 white, 538 caramels, 76 cheese, 319-332 cooked salad dressing, 382 cookies, 540 cover batters, 521 cream puffs, 521-523 custards, 378-381 doughnuts, 576-579 eggs, 376-390 emulsions, 289-292 fats and oils, 574-583 fondant, 77-79 freezing, 98-102 fruits, 150-151 fudge, 79-81 gelatin, 188-193 gingerbread, 539 griddle cakes, 525 Hollandaise sauce, 383 ice cream, 98-100 ices, 101 jelly, 174-177 meat, 253-265 beef roasts, 254-257 broth, 261 ground beef, 261 in water, 260 lamb roasts, 257, 258 less tender cuts, beef, 260 pork roasts, 257-258 steaks, 258 Swiss steaks, 260 veal roasts, 257, 258 meringues, 385-386 INDEX 591 Experiments — ( Continued) milk, 317-319 muffins, 526-528 omelets, 383-385 pastry, 579-583 popovers, 519-520 sherbets, 101 strawberries, 150 sugar, 70-82 solubility, 70 taffy, 75 timbales, 520 vegetables, 144-149 waffles, 523 Fasciculi, 198, 199 Fat, and toughness of meat, 208 in cakes, 479-481, 492-498, 507 chocolate, 515-516 in doughs, 423 in emulsions, 271-272 in meat, 200-202 in pastry, 567-572 Fats, acid value, 545 amount absorbed by foods, 555 changes during cooking, 554 congealing point, 543 fatty acids of, 546 free fatty acids, 545, 548 glycerides, 543