THE EFFECT OF HEAT UPON FOOD-STUFFS. 13 when cool. Some starches do not need the water to boil in order to be dissolved, a heat of 149-185° F. being sufficient. Long heating, when moist or boiling, will change a small per cent, of the starch present into dextrins or sugars. The cellulose framework of vegetables and fruit is softened and somewhat broken down by cooking, but still remains almost entirely- indigestible. The various methods of cooking food develops certain flavors which are agreeable to the palate, offer variety in taste, and destroy many germs contained in the food which might otherwise be very injurious. CHAPTER III. Methods of Cooking. Heat may be applied to food directly, through the medium of metal, or through the medium of fat. In these cases the cooking is said to be in dry heat. When heat is applied through the medium of water it is called cooking in moist heat. The following are the chief methods employed : — Dry Heat. Moist Heat. Broiling. Simmering. Pan-Broiling. Boiling. Roasting. Steaming. Baking. Steeping. Frying. Sauteing. Combination of Dry and Moist Heat. Braising. Fricasseeing. Broiling. Broiling is cooking directly over hot coals or gas. The cut surfaces are seared, preventing the escape of juices, and especially palatable flavors are developed in the browned surfaces. Fish and tender meat only are suitable for broiling, e.g., porter-house steak, sirloin steak, young chicken, bacon and ham. Directions for Broiling over Coals. Have a clear, hot-coal fire. Grease the wires of the broiler with a piece of fat, place in it the moat and hold U METHODS OF COOKING. 16 close to the fire for ten seconds, or, while counting ten slowly, turn and hold the other side over the fire for the same length of time. Continue turning the meat every ten seconds until well seared, then hold it a little farther from the fire and turn less frequently, until the article is cooked. For meat one inch thick eight minutes should be long enough, and if one and one-half inches ten minutes. (Illustrated by recipe No. 38.) Pan-Broiling. Pan-broiling is cooking on a very hot frying-pan. Directions for Pan-broiling. nave the steak or chops neatly trimmed, place on the hot pan so that the whole surface of the meat touches the pan, turn immediately (with the fingers) the first two or three times, and turn every ten seconds until the meat is seared, then turn less frequently until done. It will take about two minutes longer than broiling over the coals. (Illustrated by recipe No. 47.) Roasting. Roasting, properly speaking, is cooking before a fire. A " Jack " is required which, being wound up, causes the joint to revolve slowly before a bright fire. It is the same in principle as broiling, but is used only for larger cuts of meat. Note. — When we speak of "roast beef," etc., in this country it usually means cooking in an oven, or baking. Baking. Baking is cooking in the dry heat of an oven, a method by which almost every kind of food may be cooked. (Illustrated by recipe Nos. 69 or 93.) 16 domestic scienck Frying. Frjnng is cooking by immersing in hot fat at a tem- perature of 380° to 400° F. Directions for Frying. 1. The best frying kettle is of iron or steel, and should be about six inches deep.

AI-modernized reading of the original text

THE EFFECT OF HEAT UPON FOOD-STUFFS. 13 when cool. Some starches do not need the water to boil in order to be dissolved, a heat of 149-185° F. being sufficient. Long heating, when moist or boiling, will change a small per cent, of the starch present into dextrins or sugars. The cellulose framework of vegetables and fruit is softened and somewhat broken down by cooking, but still remains almost entirely indigestible. The various methods of cooking food develops certain flavors which are agreeable to the palate, offer variety in taste, and destroy many germs contained in the food which might otherwise be very injurious. CHAPTER III. Methods of Cooking. Heat may be applied to food directly, through the medium of metal, or through the medium of fat. In these cases the cooking is said to be in dry heat. When heat is applied through the medium of water it is called cooking in moist heat. The following are the chief methods employed : — Dry Heat. Moist Heat. Broiling. Simmering. Pan-Broiling. Boiling. Roasting. Steaming. Baking. Steeping. Frying. Sauteing. Combination of Dry and Moist Heat. Braising. Fricasseeing. Broiling. Broiling is cooking directly over hot coals or gas. The cut surfaces are seared, preventing the escape of juices, and especially palatable flavors are developed in the browned surfaces. Fish and tender meat only are suitable for broiling, e.g., porterhouse steak, sirloin steak, young chicken, bacon and ham. Directions for Broiling over Coals. Have a clear, hot-coal fire. Grease the wires of the broiler with a piece of fat, place in it the moat and hold U METHODS OF COOKING. 16 close to the fire for ten seconds, or, while counting ten slowly, turn and hold the other side over the fire for the same length of time. Continue turning the meat every ten seconds until well seared, then hold it a little farther from the fire and turn less frequently, until the article is cooked. For meat one inch thick eight minutes should be long enough, and if one and one-half inches ten minutes. (Illustrated by recipe No. 38.) Pan-Broiling. Pan-broiling is cooking on a very hot frying-pan. Directions for Pan-broiling. Have the steak or chops neatly trimmed, place on the hot pan so that the whole surface of the meat touches the pan, turn immediately (with the fingers) the first two or three times, and turn every ten seconds until the meat is seared, then turn less frequently until done. It will take about two minutes longer than broiling over the coals. (Illustrated by recipe No. 47.) Roasting. Roasting, properly speaking, is cooking before a fire. A " Jack " is required which, being wound up, causes the joint to revolve slowly before a bright fire. It is the same in principle as broiling, but is used only for larger cuts of meat. Note. — When we speak of "roast beef," etc., in this country it usually means cooking in an oven, or baking. Baking. Baking is cooking in the dry heat of an oven, a method by which almost every kind of food may be cooked. (Illustrated by recipe Nos. 69 or 93.) 16 domestic scienck Frying. Frjnng is cooking by immersing in hot fat at a temperature of 380° to 400° F. Directions for Frying. 1. The best frying kettle is of iron or steel, and should be about six inches deep.

Public school household science