Food, Its Composition and Nutritive Value (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884 Excerpt: ...underneath receives the fat or dripping, which every ten minutes is poured over the joint by means of an iron spoon. Then we have the more expensive 'bottle jack, ' which is wound up by clockwork machinery, and the worsted replaced by a brass or steel chain. Next come Dutch and American ovens, where the meat is not revolved but laid on a tray, which is shielded from draughts by a tin cover, being open towards the fire; here the joint has to be turned from time to time. The latest invention is the automatic oven, which is revolved by the current of cold air being drawn towards the hot fireplace, and causing the lower phlanges of the oven to revolve, on the theory of induction just mentioned. Roasters are attached to many kitchen-ranges; they differ from baking-ovens very slightly. An oven is a chamber, whether of fire-clay, iron, or other material, without a passage of air through it. The steam and heat are imprisoned within its walls during the time of cooking; but a close-range roaster has a ventilator at the bottom leading through the top of the oven into the flue, thus leaving a passage for a constant current of cold air, which carries away nearly all the steam or vapour, and gives the food the crispness which is always found on the surface of roasted meat. Steaming (c) is carried on in vessels generally placed above a saucepan of boiling water, and the vapour forces its way through little holes in the bottom of the vessel, and is kept in by means of an ordinary lid. A more primitive method is to place the food in a basin and immerse it in water (reaching about one inch from the rim of the basin) in an ordinary saucepan, covering the top of the basin with a clean piece of paper previously greased. All boiled paddings are best treated in this manner. For b..