Man is defined as the cooking animal, and many of his foods
are cooked to make them more palatable, easier of assimilation,
and to destroy parasites. Many foods are, however, spoiled by
cooking and largely because of the fact that these different food
substances require different degrees of heat for their best prepa-
ration. People are as a rule ignorant both of the substances
composing food materials and of the temperature at which each
of these substances should be cooked.
TEMPERATURE BEST SUITED TO COOK THE FOOD SUBSTANCE
For the best preparation of protein, starch and fatty foods,
there is a desirable range of temperature. In the case of eggs
and cheese, typical examples of protein or tissue building sub-
stances, the cooking demands a knowledge of the effects of
different temperatures on proteins. To determine the effect of
heat on egg, put a slightly beaten egg into a buttered sauce pan
and place over a slow fire, stirring constantly until the mass is
like a soft jelly. Now allow more heat to reach the egg and
notice the result. The egg becomes hard and tough. The same
is true of cheese. A high temperature applied to all forms of
protein causes them to toughen and harden and become difficult
to digest, while a lower temperature — a temperature below the
boiling point — gives a delicate, easily digested food. Though
recipe books still speak of boiled eggs and boiled custards, the
method of preparation should not be by boiling, but by the use
of heat which is below the boiling temperature. The reason
custards curdle is because the egg has been cooked at too high
a temperature.
• On the other hand, starches and foods containing starch re-
quire a high temperature in order to break up the starch grains
Simple Cooking of Wholesome Food for the Farm Home 5
and make them ready for digestion. This temperature in moist
heat would be what we call the boiling point, 212 degrees Fahren-
heit, or long cooking below the boiling point, or in dry heat,
what we term a hot oven, from 350 to 430 degrees F. From this
we see that potatoes and cereals must be cooked at a high tem-
perature. On the other hand, fats must not be cooked at too
high a temperature as in this case the fat splits up and changes
into substances which are irritating to the lining of the stomach.
A dark coloring of the fat indicates this splitting. Therefore
browned butter or very crisp-brown bacon isj hard to digest.
It is because of this fact, that we find one of the great objections
to fried foods or other foods fried in fats.
The object of this bulletin is to take up the simple every-day
foods (especially those found in the rural home), indicate their
composition, and give ' the methods of preparation which will
best fit these foods for consumption. For further details on
Use of Foods and Meat Cookery, see Bulletins Nos. 276-278 is-
sued by the Home Welfare Division of the Extension Depart-
ment, University of Texas, and the Farmers' Bulletins.
MILK AND CHEESE.
Milk — Hot Milk. — If milk is to be cooked or served hot, it
should not be brought to the boiling point, but only to 140°-
180° F. A convenient method of heating it is in the double-
boiler.
Page 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Man is defined as the cooking animal, and many of his foods are cooked to make them more palatable, easier of assimilation, and to destroy parasites. Many foods are, however, spoiled by cooking and largely because of the fact that these different food substances require different degrees of heat for their best preparation. People are as a rule ignorant both of the substances composing food materials and of the temperature at which each of these substances should be cooked.
TEMPERATURE BEST SUITED TO COOK THE FOOD SUBSTANCE
For the best preparation of protein, starch and fatty foods, there is a desirable range of temperature. In the case of eggs and cheese, typical examples of protein or tissue building substances, the cooking demands a knowledge of the effects of different temperatures on proteins. To determine the effect of heat on egg, put a slightly beaten egg into a buttered sauce pan and place over a slow fire, stirring constantly until the mass is like a soft jelly. Now allow more heat to reach the egg and notice the result. The egg becomes hard and tough. The same is true of cheese. A high temperature applied to all forms of protein causes them to toughen and harden and become difficult to digest, while a lower temperature — a temperature below the boiling point — gives a delicate, easily digested food. Though recipe books still speak of boiled eggs and boiled custards, the method of preparation should not be by boiling, but by the use of heat which is below the boiling temperature. The reason custards curdle is because the egg has been cooked at too high a temperature.
• On the other hand, starches and foods containing starch require a high temperature in order to break up the starch grains
Simple Cooking of Wholesome Food for the Farm Home 5
and make them ready for digestion. This temperature in moist heat would be what we call the boiling point, 212 degrees Fahrenheit, or long cooking below the boiling point, or in dry heat, what we term a hot oven, from 350 to 430 degrees F. From this we see that potatoes and cereals must be cooked at a high temperature. On the other hand, fats must not be cooked at too high a temperature as in this case the fat splits up and changes into substances which are irritating to the lining of the stomach. A dark coloring of the fat indicates this splitting. Therefore browned butter or very crisp-brown bacon is hard to digest. It is because of this fact, that we find one of the great objections to fried foods or other foods fried in fats.
The object of this bulletin is to take up the simple every-day foods (especially those found in the rural home), indicate their composition, and give ' the methods of preparation which will best fit these foods for consumption. For further details on Use of Foods and Meat Cookery, see Bulletins Nos. 276-278 issued by the Home Welfare Division of the Extension Department, University of Texas, and the Farmers' Bulletins.
MILK AND CHEESE.
Milk — Hot Milk. — If milk is to be cooked or served hot, it should not be brought to the boiling point, but only to 140°- 180° F. A convenient method of heating it is in the doubleboiler.