Experimental cookery

If C4, 6, and 7 do not crystallize let them stand until the next lesson. What would be the effect on the rate of crystallization if these candies were allowed to cook to a higher temperature? If they were beaten hot? What is the efEect on the rate of crystallization of sugar when considerable hydrolysis has occurred, as in C3 and C4, or when a large amount of corn sirup or caramelized sugar has been added, as in C6 or C7? Test portions of Al and C2 with Fehling's solution. What is the action of cream of tartar when added to fondant? What would be the result if vinegar or lemon juice were substituted for the cream of tartar in C2 and C3 ? Is the fondant obtained in C2 and C3 superior to that obtained in Al ? Compare the keeping qualities of the different fondants by putting some of each away in a covered container and observing at different periods. Examine portions of each under the microscope. Experiment 8. To determine the comparative ease of crystallization of different sugars in making fondant. A. Repeat Experiment 7A, but substitute dextrose for the sucrose. B. Repeat Experiment 7A, substituting levulose for the sucrose. If levu- lose cannot be obtained use honey, which contains a high percentage of levulose. Or use the liquid portion of crystallized honey, which is nearly pure levulose. If any under A or B do not crystallize, recook them. See if they will crystallize after being cooked to a higher temperature. Fudge Experiment 9. To determine the factors influencing the consistency and flavor of fudge. Recipe : Sugar 1 cup 200 grams Milk yi cup 122 grams Butter 1 tablespoon 14 grams Chocolate ^ square 21 grams Combine sugar, chocolate, butter, and liquid. Stir until the sugar is dis- solved and the chocolate is melted. Cook to the temperatures given below. If the mixture is poured into another container for cooling, be sure the con- tainer is smooth. If it is poured into a platter or similar utensil, cooling will be more rapid and even more so if the platter is set on a cake rack or is ele- vated. Use containers of the same size and the same method for all the experiments. Cool to 40°C. and beat until the mass begins to crystallize. Turn quickly into a buttered pan or knead as desired. Select thermometers that have the same boiling point. The recipe may need to be doubled or increased so that the quantity of material in the cooking pan will be great enough to cover the bulb of the thermometer in order to obtain an accurate reading. How should the thermometers be held in the sirup to determine 80 SUGAR COOKERY differences in consistency of the finished fudge, when the difference in tem- perature to which the sirup is cooked is only 1 degree? Compare the texture and consistency of each fudge. What temperature is most desirable for fudge that is not kneaded? For fudge which is kneaded? If granular fudge is desired and the sirup is stirred while hot, should the sirup be cooked to the same degree as for fudge that is beaten after cooling? In making 4 times the recipe would you take 4 times the quantity of liquid? Why? A. Temperature to which the sirup is cooked. Temperature cooked to Time required to beat to crystallize T^ exture Consistency 1. 110°C. 2. Ill 3. 112 4. 113 5. 115 Results. B. Kind of liquid. Cook to the temperature found best under 9A. 1. Use water for the liquid.