Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
412
[A
BELL
HUNG
WELL
ITS
TALE
WILL
TELL.]
1081.
Broiling.
Broiling
requires
a
brisk,
rapid
heat,
which
by
producing
a
greater
degree
of
change
in
the
affinities
of
the
raw
meat
than
roasting,
generates
a
higher
flavour,
so
that
broiled
meat
is
more
savoury
than
roast.
The
surface
becoming
charred,
a
dark-coloured
crust
is
formed,
which
retards
the
evaporation
of
the
juices;
and,
therefore,
if
properly
done,
broiled
meat
may
he
as
tender
and
juicy
as
roasted
meat.
1082.
Baking.
Baking
does
not
admit
of
the
evaporation
of
the
vapours
so
rapidly
as
by
the
processes
of
broiling
and
roasting;
the
fat
is
also
retained
more,
and
becomes
converted,
by
the
agency
of
the
heat,
into
an
empyreumatic
oil,
which
renders
the
meat
less
fitted
for
delicate
stomachs,
and
more
difficult
to
digest.
The
meat
is,
in
fact,
partly
boiled
in
its
own
confined
water,
and
partly
roasted
by
the
dry,
hot
air
of
the
oven.
The
loss
by
baking
has
not
been
estimated
and
reduced
to
a
tabular
form.
1083.
Frying.
Frying
is
of
all
methods
the
most
objectionable,
from
the
foods
being
less
digestible
when
thus
prepared,
as
the
fat
employed
undergoes
chemical
changes.
Olive
oil
in
this
respect
is
preferable
to
lard
or
butter.
The
crackling
noise
which
accompanies
the
process
of
frying
meat
in
a
pan
is
occasioned
by
the
explosions
of
steam
formed
in
fat,
the
temperature
of
which
is
much
above
212
degrees.
If
the
meat
is
very
juicy
it
will
not
fry
well,
because
it
becomes
sodden
before
the
water
is
evaporated;
and
it
will
not
brown,
because
the
temperature
is
too
low
to
scorch
it.
To
fry
fish
well
the
fat
should
be
boiling
hot
(600
degrees),
and
the
fish
well
dried
in
a
cloth;
otherwise,
owing
to
the
generation
of
steam
the
temperature
will
fall
so
low
that
it
will
be
boiled
in
its
own
steam,
and
not
be
browned.
Meat,
or
indeed
any
article,
should
be
frequently
turned
and
agitated
during
frying
to
promote
the
evaporation
of
the
watery
particles.
To
make
fried
things
look
well,
they
should
be
done
over
twice
with
egg
and
stale
bread-crumbs.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
