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Excerpt from Beef: How to Choose and Cook It
Economy in cooking necessarily includes the utilization in some manner of all fat that is not consumed at the table. The home rendering of excess fats and those remaining from cooked meats makes possible a very appreciable reduction in the bill for commercial shortening. The clarifying of used fats greatly increases their usefulness, and much of the fat so treated is superior to lard and other shortenings for many kinds of cooking. Rendered suet and the outside fat from roasts or steaks, as well as the fat skimmed from soups and stews, is excellent shortening for cakes and other baked articles where a slightly darker colour is not an objection, for crusts of meat pies, frying doughnuts, vegetables, fish, etc., as well as for ordinary sauteing and frying.
The surplus fat from each day's cooking may be tried out by cutting it in fairly small pieces and heating it in a double boiler until the fat has been softened to the point where it can be readily pressed through a fine wire or cheesecloth strainer. Gently pressing or mashing with a fork after it has become heated through facilitates the process of extraction.
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Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Economy in cooking necessarily includes the utilization in some manner of all fat that is not consumed at the table. The home rendering of excess fats and those remaining from cooked meats makes possible a very appreciable reduction in the bill for commercial shortening. The clarifying of used fats greatly increases their usefulness, and much of the fat so treated is superior to lard and other shortenings for many kinds of cooking. Rendered suet and the outside fat from roasts or steaks, as well as the fat skimmed from soups and stews, is excellent shortening for cakes and other baked articles where a slightly darker colour is not an objection, for crusts of meat pies, frying doughnuts, vegetables, fish, etc., as well as for ordinary sauteing and frying.
The surplus fat from each day's cooking may be tried out by cutting it in fairly small pieces and heating it in a double boiler until the fat has been softened to the point where it can be readily pressed through a fine wire or cheesecloth strainer. Gently pressing or mashing with a fork after it has become heated through facilitates the process of extraction.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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- PublisherForgotten Books
- Publication date2024
- ISBN 10 0282530592
- ISBN 13 9780282530594
- BindingPaperback
- Number of pages33
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Beef: How to Choose and Cook It (Classic Reprint)
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ISBN 10: 0282530592
ISBN 13: 9780282530594
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Book Description Paperback. Condition: New. Print on Demand. Excerpt from Beef. About the Publisher, Forgotten Books publishes hundreds of thousands of rare and classic books. This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value. The digital edition of all books may be viewed on our website before purchase. print-on-demand item. Seller Inventory # 9780282530594_0
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