The low temperature at which cooking
is possible in the double boiler makes it a comparatively simple matter
to bring a mixture to the proper consistency without the formation of
curds. Still, a certain amount of precaution must be taken even with a
double boiler. If the degree of heat that is reached in this utensil is
applied too long, the result will be no more satisfactory than when
mixtures are exposed directly to the heat and cooked at a high
temperature. While every effort should be made to cook mixtures
containing eggs, such as custards or mayonnaise, so as to prevent curds
from forming, occasionally they will form in spite of all that can be
done. However, it is sometimes possible to remedy the matter by placing
the vessel at once in cold water and beating the mixture rapidly with a
Dover egg beater until the curds disappear. The cold water cools the
mixture and prevents the formation of more curds, and the beating breaks
up those which have already formed, provided they are not too hard.
45. In addition to the uses already mentioned, eggs have numerous other
uses in cooking with which the housewife should be familiar. For
instance, slightly beaten egg is used to a great extent to make crumbs
or meal adhere to the surface of croquettes, meat, oysters, etc. that
are to be sauted or fried in deep fat, a coating of this kind preventing
the food from becoming soaked with grease. In addition, egg is used to
stick flour together for certain kinds of dough, such as noodles.
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