Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

THE PRINCIPLES OF SCIENTIFIC COOKERY.

Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner.

Fuels.—Artificial heat is commonly produced by combustion, caused by the chemical action of the oxygen of the air upon the hydrogen and carbon found in fuel. The different fuels in common use for cooking purposes are hard wood, soft wood, charcoal, anthracite coal, bituminous coal, coke, lignite, kerosene oil, gasoline, and gas. As to their respective values, much depends upon the purpose for which they are to be used. Wood charcoal produces a greater amount of heat than an equal weight of any other fuel. Soft wood burns quicker and gives a more intense heat than hard wood, and hence is best for a quick fire. Hard wood burns slowly, produces a larger mass of coals, and is best where long-continued heat is desired. Anthracite coal kindles slowly, and burns with little flame or smoke, but its vapor is sulphurous, and on that account it should never be burned in an open stove, nor in one with an imperfect draft. Its heat is steady and intense. Bituminous coal ignites readily, burns with considerable flame and smoke, and gives a much less intense heat than anthracite, Lignite, or brown coal, is much less valuable as fuel. Coke is useful when a short, quick fire is needed. Kerosene and gas are convenient and economical fuels.

Making Fires.—If coal is the fuel to be used, first clean out the stove by shaking the grate and removing all ashes and cinders. Remove the stove covers, and brush the soot and ashes out of all the flues and draft holes into the fire-box. Place a large handful of shavings or loosely twisted or crumpled papers upon the grate, over which lay some fine pieces of dry kindling-wood, arranged crosswise to permit a free draft, then a few sticks of hard wood, so placed as to allow plenty of air spaces. Be sure that the wood extends out to both ends of the fire-box. Replace the covers, and if the stove needs blacking, mix the polish, and apply it, rubbing with a dry brush until nearly dry, then light the fuel, as a little heat will facilitate the polishing. When the wood is burning briskly, place a shovelful or two of rather small pieces of coal upon the wood, and, as they ignite, gradually add more, until there is a clear, bright body of fire, remembering, however, never to fill the stove above the fire bricks; then partly close the direct draft. When wood or soft coal is used, the fuel may be added at the same time with the kindling.

Care of Fires.—Much fuel is wasted through the loss of heat from too much draft. Only just enough air should be supplied to promote combustion. A coal fire, when well kindled, needs only air enough to keep it burning. When the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die unless replenished. To keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. Rake the fire from the bottom, and keep it clear of ashes and cinders. If a very hot fire is needed, open the drafts; at other times, keep them closed, or partially so, and not waste fuel. There is no economy in allowing a fire to get low before fuel is added; for the fresh fuel cools the fire to a temperature so low that it is not useful, and thus occasions a direct waste of all fuel necessary to again raise the heat to the proper degree, to say nothing of the waste of time and patience. The addition of small quantities of fuel at short intervals so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. The improper management of the drafts and dampers has also much to do with waste of fuel. As stoves are generally constructed, it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue, in order to properly heat the oven for baking. In order to force the heat to make this circuit, the direct draft of the stove needs to be closed. With this precaution observed, a quick fire from a small amount of fuel, used before its force is spent, will produce better results than a fire-box full under other circumstances.

An item of economy for those who are large users of coal, is the careful sifting of the cinders from the ashes. They can be used to good advantage to put first upon the kindlings, when building the fire, as they ignite more readily than fresh coal, and give a greater, quicker heat, although much less enduring.

Methods of Cooking.—A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire. A clear fire with intense heat is necessary.

Broiling, or grilling, is cooking by radiant heat over glowing coals. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.