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The Whys of Cooking

The Whys of Cooking


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About the Book

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ... flaky and friable rather than porous and soft. All varieties of pastry may be included under the terms plain and flaky pastry. In plain pastry, the shortening is mixed evenly throughout the flour; in flaky pastry, either dough or plain pastry is combined with shortening in layers or flakes. The starch and shortening combined in pastry are an acknowledged source of muscular energy; and those who exercise freely in the open air will find no trouble in digesting well-made and wellbaked pastry. Good pastry, being tender and friable, is easily masticated; it is the half-cooked, liquid-soaked under crust of pies made by careless cooks that has brought pastry into disrepute. Fat makes a tender crust, and plentiful shortening is the first requisite for good pastry. Puff-paste in which equal weights of flour and shortening are used is more digestible than pastry with a scant proportion of fat and a large proportion of water. Pies are the form in which pastry is commonly most acceptable; with these it does not sufi'ice to use the proper proportion of ingredients, and to combine them correctly much depends on the manner of putting the paste and filling together and the baking; there is moisture in all pie-fillings and, if the filling be left to stand on the lower paste before baking, or, if the oven be not hot enough to bake the lower paste before it becomes sat'H urated with moisture, a tough crust will result. The inference is obvious; avoid putting a pie together until the upper crust has been rolled and made ready to set in place, and the oven has been heated to currm cmsco mro FLOUR.Vi(See Question No.1) bake it. Trim the sheet of paste to extend beyond the plate threefourths an inch on all sides, roll over the paste to meet...


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Product Details
  • ISBN-13: 9781152495562
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 36
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1152495569
  • Publisher Date: 01 Apr 2013
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 82 gr


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