Hand-Book of Practical Cookery for Ladies and Professional Cooks (Annotated)
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Hand-Book of Practical Cookery for Ladies and Professional Cooks (Annotated) Overview
This Book The science and art of cooking may be divided into ten principal parts; the rest is all fancy. These ten parts are: Baking, Boiling, Broiling, Frying, Mixing, Roasting, Sautéing, Seasoning, Simmering, and Stewing.Tasting is an adjunct to all.
Baking.—In baking, see that the furnace or oven be properly heated; some dishes require more heat than others. Look at the object in process of baking from time to time, and especially at the beginning, turn it round if necessary, in case it be heated more on one side than on the other, to prevent burning.
In baking meat and fish, besides keeping the bottom of the pan covered with broth or water, place a piece of buttered paper over the object in the pan; it not only prevents it from burning, but acts as a self-basting operation, and keeps the top moist and juicy.
Hand-Book of Practical Cookery for Ladies and Professional Cooks (Annotated) Specifications
This Book The science and art of cooking may be divided into ten principal parts; the rest is all fancy. These ten parts are: Baking, Boiling, Broiling, Frying, Mixing, Roasting, Sautéing, Seasoning, Simmering, and Stewing.Tasting is an adjunct to all.
Baking.—In baking, see that the furnace or oven be properly heated; some dishes require more heat than others. Look at the object in process of baking from time to time, and especially at the beginning, turn it round if necessary, in case it be heated more on one side than on the other, to prevent burning.
In baking meat and fish, besides keeping the bottom of the pan covered with broth or water, place a piece of buttered paper over the object in the pan; it not only prevents it from burning, but acts as a self-basting operation, and keeps the top moist and juicy.
