Experimental cookery

melting points, 39 moisture absorbing power, 38 powdered, 53 potatoes and, 135 test for, 135 reactions with proteins, 67, 309-310 solubility, 41-44 sources, 34 starch pastes and, 411 stored vegetables, 128 structure, 31-33 sweetness, relative, 34-35 tannins in, 122 transformed, 53 Sulfur, in denaturation, 19 Sulfur compounds, 126-128 Surface films, 15 Surface skins, 17 Surface tension, 13-15 alcohol, 14 interfacial, 15 solutions, 14 water, 14 Suspensions, 2, 3 characteristics, 2, 3 Suspensoids, 6 Syneresis, 8, 170 Taffy, 68 experiments for, 75 Tannins, 121-123 astringent quality, 122 cherry juice and, 123 chocolate and, 513 discolorations due to, 122-123 600 INDEX Tannins — (Continued) reactions of, 121 tea, 123 Tartaric acid, see acids Tea, 123 Thermometers, meat, 233 Timbales, 461 experiments for, 520 Tin salts, 110 and discolorations, 119 Tomato soup, 308, 317 Tomatoes, acid in, 108 acidity of, 308 gelatin and, 184 pigment in, 114 Traube's rule, 14 Trichinosis, 197-198 processing and, 198 refrigeration and, 198 Tunnels, in cakes, 499 in muffins, 464 Turkey, roasting of, 248-249 temperature for, 248, 249 time, 249 Vapor, 46 saturated, 46 Vapor tension, 44, 45 soluble upon, 45 Veal, cooking of, 227, 258 grades, 196 Vegetables, cooked in milk, 307 cooking of, green, 112-114 red, 119 yellow, 114 Vegetables — ( Continued) cooking losses, 103-106 iron, 105 nitrogen, 103 salts, 104 methods of cooking, 106 salts of, 104 sulfur compounds of, 127 Viscosity, 23-24 lyophilic systems, 24 Vitamins, 104, 294 W^affles, 464 experiments for, 523-525 Watermelon, 130, 131 Walnuts, tannins in, 122 Water, boiling point, 46 bound and free water, 22-23 freezing point of, 83 hard, 137 loss from eggs, 330 softened, 138 Wheat, classes of, 394 White cake, 516 experiments for, 538 Xanthophyll, 114 of eggs, 325 plants, 114 Yeast, amount for bread, 425, 431, 436 fermentation, 431 strains, 431 Zinc, in milk, 294 utensils, 110 Zymase, 431