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Basic Preparation Of Foods: Dairy Produce.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only chickens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place – do not put it fridge! Store eggs for several or a week in a cool place away from strong-smelling foods. An egg stand is ideal for this purpose. If the eggs are soiled, wipe them over – washing will remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep better than those laid in the other seasons. Eggs that will not clean-up, must be rejected. Waterglass or the special preparations should be used. If an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 C and they should keep for 6 to 9 months.

Preparing Eggs for Cooking: break each egg separately into a cup, before adding it to the other ingredients to ensure it is not ‘off’. If you wish to separate the white from the yolk, tip the contents back and forth between the two eggshell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriate bowl; whip egg whites with a knife on a dinner plate – a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was also often added.

Cooking Eggs: eggs should be cooked slowly because the white cooks at a temperature lower than that of boiling water and becomes ‘tough’ at higher temperatures. By the same token, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, ruining its texture.

Coddling: produces easily digestible egg-whites, making it an ideal method for invalids and children. Lower eggs into 3″ (75mm) boiling water; place lid and turn off the heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3″ mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place the eggs in eggcups: tap the shell to crack it, pemitting the steam to escape and so preventing further cooking. For sandwiches, salads etc: boil egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and discourages a black ring around the yolk.

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The Basic Preparation Of Foodstuffs: Dairy Products

These basic tips may seem quite unnecessary for most modern householders with a refrigerator in the kitchen, but modern devices do make people sloppy and it is still well-worth while knowing ‘why’ we must do some things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some parts in the world.

MILK:

Milk is known as ‘nature’s perfect food’, because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean because bacteria also find it very nourishing and quickly multiply in it. If your milk is not bought pasteurized, then it should be scalded and cooled quickly before consumption.

How To Scald Milk: Rinse a clean pan with cold water, pour in the milk and heat until bubbles form around the side of the pan. Keep it at this temperature, that is, not letting it boil, for three minutes. Do not overheat, as milk burns very easily. Pour immediately into a clean bottle and place in a basin of cold water and cover with a muslin cloth to prevent flies and dust getting in.

How To Keep Milk Fresh: If milk is not be kept in the containers in which it was bought, transfer it into a clean receptacle, which has been rinsed with cold water. A warm container will cause the milk to stick to the sides and go off more quickly. You should always keep milk in the coolest place in the larder and always keep it covered. it is good to remember that draughts occur most often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the jug in a bowl of water with the cloth covering hanging in the water. The cloth will soak up water, which will evaporate, which dissipates the heat, ensuring that the bottle remain cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix new and old milk together.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some form or another before being canned. Once reconstituted by adding water, it will last only slightly longer than fresh milk.

Condensed Milk: This is simply evaporated milk to which sugar has been added before canning. The sugar acts as a preservative and will keep the milk for about a week. Do not keep in the tin, but decant it into a jug.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.

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Preparation Of Foods: Dairy Produce.

Eggs: Part II

Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Break an egg into a cup, inspect and tip into boiling water. Reduce the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a draining spoon and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a frying pan. Heat the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if you’d rather. Serve when nearly completely set, after about 5 minutes.

Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked Eggs: lightly grease a fireproof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set to your liking.

Omelette: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per serving; beat lightly and add salt and pepper to taste. Melt enough butter to cover the bottom of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.

Baked Custard: proceed as above and then transfer the custard into a greased dish; sprinkle lightly with nutmeg and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test its solidity by inserting a knife – it should be clean on withdrawal.

Steamed Custard: proceed as for baked custard, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be placed at the base of the pastry case first, if preferred.

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The Basic Preparation Food: Dairy Products.

HARD AND SOFT CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk and its pasture, the breed of cow, sheep or other animal and the type of bacteria all govern the final product.

Some local conditions are unique and those areas produce cheeses that are not successfully replicated elsewhere: cheeses like Roquefort and Edam, although factories do try. Some even have a measure of, as most of the world’s Cheddar cheese now derives from the United States and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered ‘concentrated milk’ and stored in the same way.

Many people say that cheese most not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is certainly ideal. Try the traditional method of hanging it up in muslin in a cool, airy place. If it is hot, dampen the muslin cloth with water to which a little vinegar has been added.

in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.

How To Cook Cheese: A little known fact is that many people find cooked cheese indigestible. The reason lies in its molecular structure. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning – Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.