Ontario Teachers' Manuals: Household Management Part 14

3. Effects of steeping:

(1) To heat and soften the food.

(2) To extract the flavour and, sometimes, the substance of the food.

TOASTING

1. Definition:

Toasting is a method of cooking in which the heat reaches the food directly from the fire. It is used mainly for bread.

2. Rules for toasting:

(1) Have a clear, hot fire.

(2) Cut bread in slices from one third to one half an inch thick.

(3) Hold the food at some distance from the fire, in a gentle heat at first, to dry and heat the surfaces. This drying may be done in the oven.

(4) Then hold the dried, hot surfaces in a strong heat, to brown and crisp them.

(5) Serve so that the surfaces will not become steamed from the moisture still contained in the slices. Put the toast in a toast-rack or stack it on a hot plate. b.u.t.tered toast may be piled.

3. Effects of toasting:

(1) To heat and dry the surface of the food.

(2) To brown and crisp the surface.

(3) To change the flavour.

(4) To change the starch of the surface into a brown substance, which is a form of sugar, and more digestible than starch.

BROILING

1. Definition:

Broiling is a method of cooking in which the heat reaches the food directly. It is used mainly for meat and fish in slices or thin portions.

2. Rules for broiling:

(1) Have a clear, hot fire.

(2) Grease the broiler and trim the food.

(3) Lay the food in the broiler compactly.

(4) Hold the broiler in a very strong heat to seal the tubes of the food which hold the juices, and turn frequently.

(5) When the surface is seared, hold in a gentler heat to cook the food to the centre, and turn occasionally while doing this.

(6) Time the cooking to the thickness of the food--one inch of thickness cooks rare in eight minutes.

(7) Serve at once on a hot dish, and spread with b.u.t.ter, salt, and pepper.

3. Effects of broiling:

(1) To sear the surface.

(2) To cook to the centre while browning the surface.

(3) To change the flavour and develop a very delicious one in the browned surface.

(4) To make the browned surface hard to digest.

PAN-BROILING

1. Definition:

Pan-broiling is an imitation of broiling and is a method of cooking on a hissing-hot, metal surface.

2. Rules for pan-broiling:

(1) Have a hot fire.

(2) Heat the pan or metal surface until it hisses when touched with water.

(3) Lay the food in compactly, and turn constantly until the entire surface is seared.

(4) Place the pan in a gentle heat and cook the food to the centre, turning occasionally.

(5) Time the cooking to the thickness of the food--one inch cooks rare in ten minutes.

(6) Serve at once, as in broiling.

3. Effects of pan-broiling:

The same as in broiling.

SAUTeING

1. Definition:

Sauteing is a method of cooking in which the heat reaches the food through a smoking-hot, greased surface.