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Preparation Of Foods: Dairy Produce.

Eggs: Part II

Poaching: boil 1.5 inches (40mm) water in a shallow pan; add 5 g of salt and a teaspoon of vinegar. Crack an egg into a cup, inspect and pour into boiling water. Turn down the heat. Fold the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Fried: Melt enough butter to easily cover the bottom of (a|the shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has set, baste the yolk to taste and remove whole with a draining spoon.

Baked: lightly grease an oven-proof dish and pour the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same bowl after the whites have set.

Omelettes: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per serving; whip lightly and add salt and pepper to taste. Heat enough butter to cover the base of a shallow pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, raise 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 has set, tilt the pan forward and roll the omelette up. Serve immediately on a warm plate. The omelette can be stuffed with almost anything, before being rolled over.

Pouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually add to the eggs; add sugar and flavouring to suit your taste; cook in a double pan or jug and hot water until the required consistency has been reached. If it is not to be served up immediately, pour a thin layer of water onto it’s surface to stop a skin forming on top.

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

Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 minutes. A little jam can be placed in the bottom of the pastry case first, if desired.

Basic Preparation Of Foods: Dairy Produce.

EGGS: Part 1

About The Basic Preparation Of Foodstuffs: Dairy Products.

CHEESES

Cheese is made from milk which has been naturally or artificially turned sour. The former method is achieved by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk’s natural sugars into lactic acid. The latter method is effected by adding an agent, usually in to form of rennet.

Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it’s done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.

Some local conditions are unique and those areas produce cheeses that are not successfully replicated elsewhere: for example Roquefort and Camembert, although factories do attempt it. They even have a measure of, as most of the world’s Cheddar cheese now comes from the USA 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 although storing in water, as for milk, is not a viable option, a cool larder is definitely ideal. Try the traditional method of hanging it up in cheesecloth in a cool, breezy place. If the weather is hot, moisten the muslin cloth with water to which a little vinegar has been added.

Cheese is typically served in Europe with a salad or/and bread and is often served after or instead of the sweet course. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its make-up. Here 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 has a high fat and protein content, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

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 alkali: so, generous pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins easier to digest.

The Basic Preparation Of Foodstuffs: Dairy Products

These basic tips may seem unnecessary for most modern households with a refrigerator, but modern devices can make people lazy and it is well-worth while knowing ‘why’ we must do certain things. It is also worth remembering these tips when refrigerators are not at hand or are so small that they will not hold everything, such as when camping or boating or on holiday in some parts of the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

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

Sour Milk: Milk straight from the cow is slightly alkaline, but as it ages, lactic acid is formed and it becomes what we call ’sour’. Pasteurizing or scalding the milk slows down this process. Milk which is ‘just on the turn’ can be revived by boiling with a pinch of bicarbonate of soda to restore the alkalinity. Once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby 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., as it still has much 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 is available in a variety of forms and particular attention should be paid to the instructions on the label. Niche market products can be bought especially for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they contain a great deal less fat than normal milk.