Principles of food preparation

It may then be strained through a piece of double damask, or through several thicknesses of cheesecloth, placed over a fine strainer. The stock is then ready for use. Method 2. To Clear Stock with Chopped Beef . Finely chopped lean meat, one-fourth to one-half pound to each quart of stock, is used similarly to the white of egg. This method adds to the flavor of the stock, and the residue of meat, left after the stock is strained, may be used in hash, croquettes, or some other form of rechauffe. Method 3. To Clear Stock by Skimming. In this method constant watchfulness and care must be employed during the time the stock is coming to a boil, and the scum that rises to the surface must be skimmed off as it rises. Even with very great care, some of this scum will be broken into brown flakes through the stock, and these will have to be removed in the end by repeated strainings through Canton flannel. DERIVATIVES OF STOCK Clear Soup. Stock is seasoned with salt, flavored with lemon juice or rind, if this is relished, and served as a soup. Such a clear soup is often called consomme, or bouillon. Bouillon. This term is apphed more strictly to a clear soup made from a stock in which beef alone was used in the making. Consomme. In its most restricted meaning this term is applied to a stock of '' consummate " richness, made from beef, veal, and fowl, in which ordinary stock, or bouillon, is substituted for water in the making. Court Bouillon. This is a stock made from highly flavored vegetables, which may be cooked in a mixture of three parts of water to one of vinegar. About a pound of the vegetables is allowed to every quart of the liquid. The stock is highly seasoned — salt, peppercorns, cloves, and any desired spices being used. Fish is sometimes boiled in a court bouillon in order to enhance the flavor. It may be used several times as a medium for the cooking of fish, improves with use, and does not readily spoil. Glaze. This is a stock which has been boiled down to one-fourth of its volume. It is used to color and flavor gravies, to brush over the outside of meats to improve their appearance, etc. Experiments to Aid or Confirm Inferences Solubility of the Globulin of Meat 1. Digest a portion of finely minced or chopped raw meat in ordinary faucet water. Filter, and add filtrate, drop by drop, to a beaker of pure water. 2. Proceed as in 1, using a 10 per cent salt solution. 3. Proceed as in 1, using a saturated salt solution. 4. Where insoluble particles have been formed on dropping the filtrate from the meat into distilled water, test this substance for protein. This protein belongs to a class called globulins. What are some of their characteristics? Preparation of Kreatin 1. Mince finely some lean beef, and steep it in water until all the soluble matter has been dissolved out. 2. Decant or filter the liquid, and heat it to boiling. Filter again after scum has formed. 3. Cautiously add a saturated solution of lead acetate, drop by drop, to the filtrate from 2, until there is no longer any precipitation. If any precipitation has taken place it should be removed by filtration.