Experimental cookery

heat decomposition of, 547 Gooseberry juice, 156, 165, 167, 170 Griddle cakes, 463 experiments for, 525 Ham, cooked in milk, 307, 318 cooking of, 229, 263-264 curing, 212 Heat, coagulation by, see proteins, dispersion by, 4 Hemoglobin, 209 muscle, 209 Hens, 245, 246 Hollandaise sauce, 383 Homogenization, 5 of milk, 298 Homologous series, 14 Honey, 34 in fondant, 66 soda to neutralize, 449 Hydrogenation, 545 Hydrogen-ion concentration, 26 in jelly, 160 Hydrophilic colloids, 8 effect electrolytes on, 10 Hydrophobic colloids, 8 effect electrolytes on, 9 Hydrogen sulfide, 126-128, 342, 353 Hysteresis, 2 Ice cream, acidity, 90 adding chocolate, 91 adding fruit, 91 aging of mix, 94 body and texture, 91 classification of, 96 composition of, 89 experiments for, 98-100 flavor of, 89 flavoring in, 90 freezing, 92 gelatin in, 95 homogenization for, 94 overrun in, 92 pasteurization of mix, 94 sandy, 90 serum solids not fat, 90 sugar in, 90, 95 texture, 91 viscosity, 94 Ice cream freezers, 86 Ice-cream improvers, 95 Ices, 95, 101 Illustrations, angel cakes, varying, beating egg white, 369 folding flour, 368 folding sugar, 364 increasing sugar, 371 cakes, bowls for folding, 362 varying, amount flour and mixing, 510-511 amount sugar and mixing, 508- 509 creaming, 489 kind baking powder, phosphate, 496 sulfate-phosphate, 500 tartarate, 494 cake photomicrographs, fat creamed with sugar, 483, 486, 487 fat distribution in cake batter, 486, 487, 490 fat distribution in cake crumb, 490, 491 eggs, fresh and deteriorated, 323 structure, 325 structure white, 324 emulsions with egg white foam, 272 jelly, dextrose, 170 yield, 166, 167 mayonnaise, size fat globules, 282-283 meat, diagram, 234 grades, stamping of, 195 muscle fibers, 199, 201, 207 roast beef, pan, and thermometer, 225 skewers, 230 muffins, 466, 467, 468, 469, 470 starch granules, 403 sugar crystals in divinity, 62-63 sugar crystals in fondant, 58-61 Interfacial tension, liquids/liquids, 15 liquids/solids, 17 Intermicellar, 3 Inversion of sucrose, 36-37 Invertase, 37 594 INDEX Iron, and egg albumin, 350 eggs, 342 and flavones, 115 loss from vegetables, 105 meat, 223 milk, 294 tea, 123 Isoelectric point, 11 egg proteins, 331 flour proteins, 415 gelatin, 181 milk proteins, 297 muscle proteins, 211 proteins, 11 Jelly, acid, role of, 160-163 acidity, reporting of, 162 acids in juices, 161 beet sugar in, 169 cane sugar in, 169 concentration pectin, 156 cooked fruit for, 154 definition of, 172 dextrose in, 169 experiments for, 174-177 extractions for, 156 fruits used for, 153, 156 hydrogen-ion concentration, 160 inversion of sucrose, 168 rate of, 168 levulose in, 170 maltose in, 170 mold, 171 pectin, role of, 156-160 salts, role of, 163-164, 171 starch removal from juice, 156 storage of, 171 sugar, concentration for, 165 role of, 164-170 when to add, 164 without, 164 and yield, 165 syneresis, 170 tartaric acid, removal, 156 temperatures sirup, 171 test. 171 theory for formation, 152 yield, 165 Lactalbumin, 298 Lactoglobulin, 298 Lactose, 33, 295, 309, 310 caramelization of, 310 hydrolysis of, 35 solubility, 43 sweetness, 35 Lamb, cooking of, 227 preparation for, 257 grades, 196 Lard, for doughnuts, 556 for potato chips, 454 in cake, 489, 493 in pastry, 567, 568, 570, 571 rancidity, 553 seasoning, 542 texture, 545 Leavening agents, baking ammonia, 448