Experimental cookery

by vegetables, 307 composition, 293 constituents, 293-298 cooking meat in, 302, 318 cooking vegetables in, 307 enzymes of, 294 experiments for, 317-319 fat, 295-297 fatty acids of, 295 fermentation of, 304 heating on acidity, 301 endothermic, 306 homogenization, 298 lactose, 295 pigments of, 294 proteins of, 297-298 isoelectric point, 297 reaction, 300 rennin, 301-305 salts of, 294 sour, 304, 448 Milk — {Continued) sour — {Continued) neutralization by soda, 448 sugar reactions with, 309-310 uses, 293 vitamins, 294 Molasses, 15, 67, 75, 449 soda to neutralize, 449 Molecules, orientation of, 17 Monosaccharids, 31-33 Mousse, 88, 96 Muffins, 465-471 baking of, 471 standing before, 471 baking powder, 470 experiments for, 526-528 illustrations, 466-470 mixing, extent of, 465-470 tunnels of, 465 varying ingredients, 470 Muscle, carbohydrates of, 210 classes, 199 cross striated, 199 smooth, 199 fat in, 200-202, 210 nitrogenous extractives, 210 Muscle fibers, constituents of, 208-211 effect exercise on, 199, 206, 208 maturity on, 206, 208 proteins of, 210, 211 Muscle pigments, 209 Muscle proteins, 210-211 Mustard, 126 in emulsions, 273, 276-277, 281 Myogen, 211 Myosin, 211 Myrosin, 126 Non-polar groups, 17 Nitrogenous extractives, 210 Oils, 543, 566, 567 in cakes, 488-489, 490, 491, 567 in emulsions, 271 hydrogenation of, 545 iodine number, 544 in pastry, 569, 570, 571 properties of, 542 rancidity, 549 refractive index, 545 smoking temperature, 548 INDEX 597 Omelets, addition of liquid, 354 experiments for, 383-385 ferrous sulfide, 353 method of mixing, 352 temperature for cooking, 355 Onions, 122, 128 for flavor, 127, 542 Orientation, fats, 564 molecules, 17 Osmotic pressure, 44 Ovovitellin, 330 Oxyhemoblobin, 209 Pans, for bread, 434 for cakes, 473 for meat, 229 Papain, 124, 222 Parfait, 96 Pasteurization, 94, 303 Pastry, experiments for, 579-583 extent of mixing, 571 flakiness, 572 shortening experiments, 569-571 Peas, loss of sugar, 128 Peas, canned, ferrous sulfide, 128 Pectic acid, 153, 154, 155 Pectic substances, 153-156 constitution, 155 function of, 153 in beans, 138 Pectin, 153 alcohol test for, 157 commercial forms, 159 concentration of, 156 from different sources, 157 high temperature on, 158 in fruit pulp, 156 uses for, 159 viscosity test, 158 Peptization, 16, 21-22 means of, 21 proteins, 21-22 Peroxidases, 124 Persimmons, 122 pH, term, 26-28 Phosphates, flour, 400-401, 405 meat, 223 Phosphates — ( Continued) milk, 295 vegetables, 104 Pickles, 130-131 _ crisping of, 131 Pie, butterscotch filling, 337 custard, 345 soaking of crust, 572 Pie fillings, 337 Pigments, anthocyanins, 116 carotinoids, 114, 397 chlorophyll, 110 flavones, 114, 397 in egg yolk, 325 in flour, 397 in milk, 294 in muscle, 209 in plants, 110-121 Pineapple, 118, 126 Plant acids, 106-109 Plasticity, 23, 25 pOH, term, 27 Polar groups, 17, 562 Polysaccharids, 31-33 Popovers, 460 experiments for, 519 Pork, binding water, 249 connective tissue, 205 cooking of, 227 preparation for, 227, 258 grades, 196 Potassium, flour, 400-401 vegetables, 104 Potatoes, chips, 134-135, 554-555 flavones, 115 French fries, 135 quality, 133 starch, 134 storage temperature, 134 sugar in, 135 test for, 135 Poultry, cooking of, 244-249 basting, 249 interior temperature for, 248 losses, 245, 246 pans for, 247 roasting, 245-247