The Century Cook Book Part 11

BOILING

[Sidenote: Simmering.]

There is an erroneous impression that articles cook faster when the water is boiling violently, but this is not the case; the ebullition is caused by the escaping steam, which is lost heat, and the water at this time is at 212 (except in high elevations), however fast or slow it may be boiling. If, however, a little sugar or salt is added to the water it increases its density, and the heat rises to 224 before the steam escapes. The heat can be raised also by covering the pot and confining as much of the steam as possible. Where violently boiling water is recommended, as for rice and green peas, the object is not greater heat, but to keep the grains and peas separated by the turbulence of the water. There is waste of fuel in unnecessarily fast boiling, and economy can be easily practised here, especially where gas is used, as the boiling point, once reached, can be maintained with but little heat. Where the juices and color are to be retained, the articles are put into already boiling salted water. The alb.u.men on the surface is then at once coagulated and the juices shut in. Where the object is to extract the juices, as for soups, they must be cut into pieces so as to expose more surface, and put into cold water, and the heat of the water gradually raised to the simmering point only. The slow, long cooking obtained in simmering water best destroys the fiber of meat, and tough pieces cooked in this way are made tender. To render tough pieces tender, the meat is first put into boiling water in order to fix the alb.u.men on the surface, the heat then reduced, and the cooking done at the simmering point, which is 185. Hence, water at different stages of heat is used, according to the object in view, and the result is as definite as that of the different degrees of heat in an oven, so this point should not be considered as of little importance.

The flavor of meats and vegetables is volatile, and much of it can be carried off by escaping steam, as is demonstrated by the odors which sometimes pervade the house. To prevent the latter, and also to make the article tender and retain all its flavor, the pot should be covered and the water kept at the simmering point only.

[Sidenote: Vegetables.]

[Sidenote: Meat.]

[Sidenote: Fish.]

An exception to this rule is made in the cases of cabbage and cauliflower. These strong-flavored vegetables will be much less objectionable when cooked in rapidly boiling water in open vessels (see page 212). Green vegetables should be boiled in open vessels, as high heat destroys their color.

All meats should be well tied and skewered, to keep them in good shape while boiling, and, when possible, be placed with the bone side up, so if any sc.u.m settles it will not spoil the appearance of the dish. For fish a little vinegar should be put into the water, as it hardens the meat and helps to prevent its falling apart (see page 113).

Salt water is used where the object is to keep the flavors in, fresh water where it is to draw them out as in soup, where the salt is not added until the cooking is completed. The rule of not piercing meat, thus letting out its juices, applies to boiling as well as to other methods of cooking. Fifteen minutes to the pound is the rule for mutton or tender meat, a much longer or indefinite time for tough meat.

Ham is done when the skin peels off easily.

The sc.u.m should be taken off the pot when boiling meat.

Milk boils at 196 and easily burns, therefore it is safer to use a double boiler for anything containing milk. When using a double boiler, the liquid in the inner pan is scalded when the water in the outside vessel boils.

BAKING

[Sidenote: Asbestos paper.]

The baking of many articles is a more important matter than the mixing. There are no definite tests for ovens, therefore one has to learn by experience and careful watching the capabilities or faults of the ovens used. A common trouble is from not having them thoroughly cleaned of the ashes which settle under the ovens and prevent the heat reaching the bottom part. It is usual to have them hotter on the fire side.

In this case it is necessary to turn frequently the articles being baked, or, where this cannot be done, to interpose a screen to protect them from burning. Asbestos paper, which is now sold at very low cost at house-furnis.h.i.+ng stores, is a convenient thing to place against the side of the oven, or on the shelf of the oven if the excessive heat is on top. A tin, or a piece of brown paper, will, however, ordinarily serve the purpose. Directions for baking bread and cake are given at the heads of those chapters.

To lower the heat of an oven, if closing the damper is not sufficient, open the lid of the range over the oven a little way. Sometimes a pan of cold water put on the shelf of the oven will effect the purpose. When baking meats, the oven should be very hot at first, and after the meat is seared the heat should be lowered, so the cooking will be done slowly.

ROASTING

Roasting is done before the fire, and should not be confused with baking, which is done in the oven. Roasted meats have a distinctly better flavor than baked ones. The latter are likely to taste of smoke unless the oven is frequently opened for basting, as few of them are sufficiently ventilated to free them of smoke and steam. Baking is the method generally employed in small households, but where the grate of the range is sufficiently large, and the front can be exposed, it will be found no more trouble to roast than to bake the meats, and the improvement will well repay the trouble of changing a habit. Tin ovens (Dutch ovens) are made for this use, with a clockwork to turn the spit, so the only care is to baste, which has to be done in either case, and to keep the fire bright, which is done by adding a few coals at a time if necessary.

The meat should at first be placed near the coals to sear the outside, and then be drawn back where it will cook at lower heat.

BROILING

Meat cooked by broiling is exposed to a greater heat than in any other manner of cooking, and to prevent its burning, requires constant watching. Meats for broiling are cut thin, and much surface is exposed, therefore they must be at once exposed to intense heat to sear the surface and retain the juices. Frequent turning not only prevents burning, but gives slower cooking and also prevents the grease dripping into the fire, making a smoke which destroys the flavor of the meat. The rule for broiling is to have bright coals without flame, drafts open to carry off smoke, and meat turned as often as one counts ten (see broiling beefsteak, page 156). In this way the result will be satisfactory, the meat will be puffed and elastic from the confined steam of the juices, will have a seared crust, and the rest evenly cooked through and of the same color. When the puffed appearance of broiled meats begins to disappear it means the moisture is evaporating through the crust, which will leave it hard and dry.

Chops wrapped tight in oiled paper before being broiled are especially good (see page 166). The paper will not burn if turned as directed above.

Although broiling with a double wire-broiler over or under bright coals is the approved way, it can be accomplished in a hot pan when coals are not accessible. In this instance a frying-pan is heated very hot, then rubbed with suet to prevent the meat from sticking, and the meat is turned frequently as in the other method. This manner of broiling is recommended only as an expedient, as hot iron does not give the same result as hot coals.

BRAISING

Meat cooked by braising is shut in a closely-covered pot with a few slices of salt pork (laid under the meat to prevent its sticking to the pot), a mixture of vegetables, cut into dice, a little soup stock or water, and a bouquet of herbs, and cooked slowly in the confined steam. This method of cooking tough or dry meats makes them tender and of good flavor.

Braised dishes are much esteemed.

FRICa.s.sEEING

Meat cooked in this way is first sauted to keep in its juices, then stewed until tender and served in a white or brown gravy, made from the liquor in the pot in which the meat is stewed. Toasted bread and sometimes dumplings are served with it. In the latter case it is called a pot-pie.

SAUTeING

A little fat is put in a shallow pan; when this is hot, the articles to be cooked are laid in and browned on both sides.

This manner of cooking is by many miscalled frying, and is largely responsible for the disrepute of frying, as sauted articles are likely to be greasy and indigestible.

FRYING

[Sidenote: Heating the fat.]

[Sidenote: To extinguish fire from grease.]

[Sidenote: Spattering.]

[Sidenote: Color of fried articles.]

Frying is cooking by immersion in very hot fat. The success of frying depends upon the fat being sufficiently hot, and enough fat being used to completely cover the articles cooked in it.

A kettle for frying should be kept for that purpose alone, and started with enough fat to fill it two thirds full. Olive-oil, lard, cottolene, drippings, or any mixture of them, serve the purpose. When properly used but little fat is consumed, and the pot can be easily replenished with the right quant.i.ty for its next use. Each time, after using the fat, a slice of raw potato should be dropped in to clarify it; it should then be strained through a cloth and returned to the pot, be covered when cold, and set away until again wanted. This fat can be used for potatoes, and anything which is coated with egg and crumbs. If fish without this coating are fried in it, it will then be unsuitable for other purposes. A pot of fat will with care last for months, but should be clarified as often as necessary (see below). When the fat is to be used, the frying-kettle should be placed on the range an hour before the time it is needed. It will then become gradually hot, and at the right moment can be quickly raised to the smoking heat needed for frying. It takes some time for fat to reach this temperature; and if this preparatory measure is not taken, a cook, when hurried, is likely to use it before the right heat is attained, or to place it on the open fire, which is attended with great danger. Many persons are seriously burned from this imprudence. When fat boils over and takes fire, the best extinguisher is ashes. If the cook's clothes take fire, the best thing to do is to wrap the skirts together and roll on the floor until a.s.sistance comes. With ordinary care there need be no accidents. Dropping grease on the range or clothes can be avoided by holding a tin plate under the frying-basket when removing it from the kettle. When the articles to be fried are prepared, the wire basket should be dipped into the fat to grease it, the articles laid in, a few at a time, without touching one another, the basket hung on an iron or wooden spoon, and slowly lowered into the fat. Too many articles must not be put in at the same time, or the heat of the fat will be too much reduced. Spattering is caused by water contained in the articles being turned to steam and throwing out the fat; hence, one reason for making them very dry and of lowering them gradually into the fat. When fat is sufficiently hot it at once sears the outside of everything placed in it, and forms a crust through which the grease cannot penetrate and be absorbed by the food. Egg and crumbs are used for the purpose of thus encrusting the outside of made dishes, like croquettes. The mistake should not be made of leaving articles too long in the fat; a lemon color, which is the one desired, is quickly attained. When lifted from the fat, the basket should be held for a few minutes, or until through dripping, over the kettle, which is the hottest place to be found, the articles then placed on a brown paper without touching one another, and set in the open oven, or on the hot shelf, until perfectly dry. If so treated the grease will evaporate, and the articles become so free from it as not to leave a mark on the napkin on which they are served. Articles properly prepared and fried in this manner can be no more unwholesome than meat which is basted with drippings. The fat should be given time to again rise to the smoking heat before a second basketful of articles is immersed. When frying articles which take a little time to cook, the pot should be drawn to a cooler part of the range, after the first few minutes. The coating will then be formed, and the cooking can proceed more slowly, and the articles will not brown too much before they are cooked. Croquettes, being made of cooked meat, need to remain in the fat only long enough to color and become heated.

[Ill.u.s.tration: FRYING KETTLE AND BASKET.

1. Frying Kettle.

2. Wire Basket and Iron Spoon for lifting the Frying Basket. (See page 72.)]

TO CLARIFY FAT

[Sidenote: Bubbling fat.]

When fat becomes discolored and unfit for use, stir into it when melted one half teaspoonful of baking soda and a quart of water. Let it boil for a little time, take off the sc.u.m that rises, and set the pot aside until cold. Remove the cake of grease, sc.r.a.pe off all the impurities, put it again on the fire, where it will melt but will not be agitated, and let it remain undisturbed until all the water has evaporated and the remaining impurities have settled to the bottom; then pour off the clear grease. When fat bubbles it means there is water in it, not that it is hot.

TO TRY OUT SUET AND OTHER FATS

Cut the fat into pieces, place it in a shallow pan over moderate heat until the fat is melted, then strain it through a cloth. There will be no odor from the fat if not placed where it becomes too hot. All kinds of fats are good for frying except mutton fat, turkey fat, and fat from smoked meats; these can be used for making soap, as directed on page 259.