Experiments on Losses in Cooking Meat, 1900-1903 (Classic Reprint) - Hardcover

Inhaltsangabe

Excerpt from Experiments on Losses in Cooking Meat, 1900-1903

The methods of cooking used in these experiments are designated as boiling, panbroiling, sauteing, and roasting. For the present, cooking in hot water at any temperature has been called boiling; but in each experiment the temperature of the water during cooking is recorded, so that it will not be difficult to decide, if at any time it is desirable, whether the meat was cooked by stewing, simmering, or true boiling. The method used in cooking the meats by boiling varies so much in detail in the different tests as to procedure, time, and temperature that it can not be described briefly here, but is given in detail in connection with the descriptive and ytical data of the several experiments.

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