Experimental cookery

baking powders, 450-456 soda, 447 steam, 447 Lecithio-protein, egg yolk, 278 flour, 415 Legumes, dried, cooking of, 135-141 salts, eflfect on cooking, 136, 139 Lemon juice, and condensed milk, 310 eggs, 354 gelatin, 184 Leucosin, 413 Levulose, acids on, 35 alkalies, 38 in fondant, 64 in jelly, 170 melting point, 39 solubility, 45 sources, 34 sweetness, 35 Liquids, boiling point, 46 interfacial tension of, 15 surface tension, 14 Magnesium salts, beans, 136 flour, 400, 401 milk, 294, 295 tea, 123 vegetables, 104 INDEX 595 Maltose, in jelly, 170 hydrolysis of, 35 melting point, 39 solubility, 43 sources, 34 structure, 32-33 sweetness, 35 Margarine, 571 Mayonnaise, air film on oil, 276 breaking of, 284 concentration of oil in, 285 definition of, 275 emulsifiers, 271 emulsifying properties, egg yolk, 278 mustard, 276 oils, 277 experiments for, 289-291 factors in making, 279-284 adding to emulsion, 284 agitation, 279 ingredients used, 281-285 methods of mixing, 277-278, 279-281 temperature, 284 peptization in forming, 275 reforming, 285 Meat, adipose tissue, 200 binding water, 220 carbohydrates of, 210 changes, bacterial, 213, 217 chemical, 218 storage, 217-218 classes, 194 percentage, 196 cold storage, 212 collagen, 203 color changes, 220 composition, 202-207, 207-211 connective tissue, 199, 202-206 kinds, 202 cooking losses, 240-242 factors affecting, 238-240 cooking of, acid added, 223 changes in, 218-223 color changes, 220 cured meat, 228 formation gelatin, 219 frozen meat, 224-225 inner temperature rise, 237 less tender cuts, 205, 226, 260 Meat — {Continued) cooking of — {Continued) methods, 226-230 constant, 231 dry heat, 226 moist heat, 226 pressure cooker, 230 searing, 231 use of skewers, 230 pans for, 229 preparation for, 254 temperatures, 231-232 use of skewers, 231 curing, 212 definition, 198 edible portion, 242-243 cost of, 242, 244 percentage, 242, 244 elastin, 203 enzymes, 209, 217-218 fasciculi, 198-199 fat, 200-202 size of cells, 202 federal inspection, 197-198 freezing, 212, 224 defrosting, 224 grades, 196 distribution, 196 packers, 197 U. S., 196 grading, 194-197 basis for, 194 incipient putrefaction, 217 inspection, 197 juiciness of, 219-220 muscles, 198-211 classes, 199 fibers, 198, 201, 206-211 pH, 220 pigments, 209 proteins, 210 structure, 198 pigments, 209 ripening on, 210 post-mortem changes, 211-218 preservation of, 212 proteins, 210-211 records for, 226 rigor mortis, 211, 214-215 ripened, 215-217 rise of inner temperature, 287-288 salt added, 225 salts of, 209 searing of, 231 shearing tests, 208, 221-222 596 INDEX Meat — ( Continued) stage of cookery, medium, 232 rare, 232 well-done, 233 steaks, 227 storage, 212-214 changes in, 217 tenderness, 208, 220-223 increasing, 222-223 methods of estimating, 220-222 thermometers for, 233 time of cooking, 233-237 time per pound, 235 toughness, 200, 207-208 Meringues, experiments for, 385-386 hard, 352 soft, 351 Metals and egg, 350 fruit acids, 109-110 Micelles, 3 Milk, boiling, 308 bread, use in, 426 carotene, 294 clotting by fruits, 308 coagulation, by acid, 304 by alcohol, 301 by heat, 305 by meat cooked in, 307 by rennin, 301