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 ...
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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 analytical data of the several experiments. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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