Fats And Oils in Cookery. Cooking Temperatures
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21.
H. C. Sherman, "Food Products," p. 389.
1917] Fats axd Oils ix Cooking 7 Osborne and Mendel and also McCollum and Davis^ have been making observations on the influence of natural fats upon growth.
They have found that butter fat is valuable, not only because of the fuel value which it has, but also because it contains certain growth promoting constituents, not found in all fats. Beef fat also supplies these substances, but in a smaller amount. Egg yolk fat and cod-liver oil, too, belong in ...this list, but lard, almond, cottonseed, and olive oils, altho valuable foods, so far as known at present do not contain these special constituents. It is evident, then, that rich milk, cream, butter, eggs, fat beef, and cod-liver oil are of especial value in growth and also in eases of malnutrition.
Fats vary in their cost. Often a less expensive fat answers the purpose as well as a more expensive one, and the question may be worth asking, "Are we paying too high for flavor?" The following table shows the prices (May, 1917) for some common fats.
What to read after Fats And Oils in Cookery. Cooking Temperatures?
You can find similar books in the "Read Also" column, or choose other free books by Illinois University Dept of Household Science to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
21.
H. C. Sherman, "Food Products," p. 389.
1917] Fats axd Oils ix Cooking 7 Osborne and Mendel and also McCollum and Davis^ have been making observations on the influence of natural fats upon growth.
They have found that butter fat is valuable, not only because of the fuel value which it has, but also because it contains certain growth promoting constituents, not found in all fats. Beef fat also supplies these substances, but in a smaller amount. Egg yolk fat and cod-liver oil, too, belong in ...this list, but lard, almond, cottonseed, and olive oils, altho valuable foods, so far as known at present do not contain these special constituents. It is evident, then, that rich milk, cream, butter, eggs, fat beef, and cod-liver oil are of especial value in growth and also in eases of malnutrition.
Fats vary in their cost. Often a less expensive fat answers the purpose as well as a more expensive one, and the question may be worth asking, "Are we paying too high for flavor?" The following table shows the prices (May, 1917) for some common fats.
What to read after Fats And Oils in Cookery. Cooking Temperatures?
You can find similar books in the "Read Also" column, or choose other free books by Illinois University Dept of Household Science to read onlineMoreLess
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