Manual of military cooking / prepared at the Army School of Cookery.

Date:
1910
Catalogue details

Licence: In copyright

Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    Braizing. Braizing is stewing meat by placing it in an air-tight stewpan, and the heat applied above as well as below, or it can be put in a very hot oven, with a small quantity of water in a dish. Average loss in braizing 10 per cent. Steaming. Steaming is usually performed by steam passing from a close boiler to a close chamber, or by placing a steamer over a boiler containing boiling water, or by placing a few bricks or stones at the bottom of the boiler, covering them with water and placing on them the dish containing the articles required to be cooked. A steamer is a vessel the bottom of which is perforated with a number of small holes, and should never be placed above a boiler until the water is at a sharp boil. The articles of food usually cooked by steam are meat, potatoes, puddings, &c. The average loss in steaming is 15 per cent. About 1^ pints of water will accumulate from the condensed steam during the process of cooking about 18 rations. Frying. Prying is cooking with the aid of fats, such as butter, lard, 'dripping, suet, or olive or palm oil, &c., which should be sweet, ■clean, fresh, and free from salt. With care the same fat should last a long time, but when it acquires a dark brown colour, it is no longer fit for use. It is customary to place in the pan only sufficient fat to cover the bottom of it, but, when possible, it will be found better to have sufficient fat to cover the article intended to be cooked ; in other words, Frying is simply boiling in fat. The heat required for frying purposes is from 350° to 400° Fahr. A simple way to ascertain when the fat is sufficiently hot, is to place in it a piece of bread for a few seconds, if this becomes a golden brown colour it is ready ; should the bread assume a Ught yellow it is not hot enough, but if the bread be burnt a dark brown colour, the fat is too hot. Another way of testing is by spilling a few drops of water into the fat, and when the noise resulting from the evaporation of the water ceases the fat is ready. The loss in frying depends on the quality of the meat and mode of cooking. If properly performed there should be none. Broiling. Broilincr is cooking over or in front of a fire, a gridiron being ffenerallv used, care should be taken that it is perfectly clean and free from grease. It should be placed on the fire slantways, the