The flavor and consistency of cereals and foods
containing starch are greatly improved by long cooking in this way.
Likewise, custards and mixtures containing eggs can be conveniently
cooked in a double boiler, because they do not require a high
temperature; in fact, their texture is spoiled if they are cooked at the
boiling point. To heat milk directly over the flame without scorching it
is a difficult matter, and, on the other hand, boiled milk is hard to
digest. Because of these facts, food containing milk should not be
boiled, but should be cooked at a lower temperature in a double boiler.
42. BRAIZING.--Cooking meat in an oven in a closed pan with a small
quantity of water constitutes braizing. This cooking process might be
called a combination of stewing and baking, but when it is properly
carried out, the meat is placed on a rack so as to be raised above the
water, in which may be placed sliced vegetables. In this process the
meat actually cooks in the flavored steam that surrounds it in the hot
pan. The so-called double roasting pans are in fact braizing pans when
they are properly used. A pot roast is the result of a modification of
the braizing method.
COOKING WITH HOT FAT
43. Of the three mediums of conveying heat to food, namely, hot air, hot
water, and hot fat, that of hot fat renders food the least digestible.
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