Food And Feeding
Food And Feeding
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In our eReader you can find the full English version of the book. Read Food And Feeding Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Food And Feeding
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It is that of partially browning or half-roasting the portion also ; and this may be accom- plished in two ways. The legitimate or original way of doing this, is, to have well fitted to the braise-pot a sunk copper or iron cover, in which some hot cinders or charcoal are placed, towards the end of the process, when the braise is nearly finished, in order to transmit downwards a scorching heat to the top of the portion which is uncovered by the liquid in the pot below. The upper surface of the m...eat thus obtains that browning of the surface which is the crowning addi- tion to other flavours, before referred to as " the taste of the fire. " In treating it thus, the portion should be covered, especially if a fowl, with a piece of white paper, which serves to shield a delicate morsel from a too fierce heat. The other and inferior way is to very lightly roast the meat, before putting it into the pot to braise, and so dispense with the hot cinders or charcoal on the cover; but this hardens the flesh, and tends to prevent the juices penetrating it, and cannot be recommended.
What to read after Food And Feeding?
You can find similar books in the "Read Also" column, or choose other free books by Henry Thompson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is that of partially browning or half-roasting the portion also ; and this may be accom- plished in two ways. The legitimate or original way of doing this, is, to have well fitted to the braise-pot a sunk copper or iron cover, in which some hot cinders or charcoal are placed, towards the end of the process, when the braise is nearly finished, in order to transmit downwards a scorching heat to the top of the portion which is uncovered by the liquid in the pot below. The upper surface of the m...eat thus obtains that browning of the surface which is the crowning addi- tion to other flavours, before referred to as " the taste of the fire. " In treating it thus, the portion should be covered, especially if a fowl, with a piece of white paper, which serves to shield a delicate morsel from a too fierce heat. The other and inferior way is to very lightly roast the meat, before putting it into the pot to braise, and so dispense with the hot cinders or charcoal on the cover; but this hardens the flesh, and tends to prevent the juices penetrating it, and cannot be recommended.
What to read after Food And Feeding?
You can find similar books in the "Read Also" column, or choose other free books by Henry Thompson to read onlineMoreLess
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