Cooking with Dairy and Eggs
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Transcript Cooking with Dairy and Eggs
Cooking with Dairy and
Eggs
Cooking Principles of Dairy
Cooking Principles
Because milk is protein food, special care
must be taken during cooking to prevent
the following:
Scum Formation-a solid layer that
often forms on the surface of milk
during heating. To prevent scum
formation, stir the milk during heating
and cover the pan.
Boiling over-usually caused by scum
formation. Use low heat to prevent.
Continued
Scorching-burning that results in
a color change. To prevent, use
low heat.
Curdling-high temperature, acids,
tannins, enzymes and salts cause
the milk proteins to coagulate and
cause clumps. Use a low
temperature and fresh milk to
prevent.
Preparing Common Milk
Based Foods
White Sauce-starch thickened milk product.
Classic White Sauce is prepared with a roux- a
cooked paste of flour and fat.
Melt 1 part fat over low heat. Stir in 1 part flour to
form a roux.
Stir in milk. Stir constantly as you cook the mixture
over medium heat until it thickens into a smooth
sauce.
You can use a slurry (a liquid mixture of milk and
flour) to thicken a white sauce.
Preparing Other Sauces
and Gravy
To make a cheese sauce, stir grated
cheese into a basic white sauce after it
has thickened.
To make gravy-juices from meat are used
in place of some or all the milk to give
gravy flavor.
Cheese
Cheese is a
concentrated form of
milk.
To make cheese, milk
is coagulated-the
curd (solid part) is
separated from the
whey(liquid part)
Cooking with Cheese
Like all high protein foods, heat can
adversely affect cheese.
If you cook cheese at too high of a
temperature, the cheese will become
rubbery and tough.
Objective 7.05
Emulsifiers
Mixture that forms when you combine liquids
that ordinarily do not mix
Example:
Thickeners
Heat causes the protein in eggs to coagulate
(thicken)
Eggs can be used alone as the thickening agent
or used with starch
Example:
Binding Agents
Hold together ingredients in foods that normally
would not stick together.
Example: Meatloaf
Interfering Agents
Ice cream and sherbet stay creamy because of the
eggs in them
Eggs prevent the formation of ice crystals.
Example:
Egg Foams
Created by adding air to food by beating and
whipping
Factors Affecting Egg Foams
Temperature
separate easily when cold
can be beaten to max. volume when at room temperature
let stand at room temperature for 30 minutes before
beating
Beating Time
Can be underbeaten or overbeaten
Fat and Fat containing ingredients
Egg yolk will inhibit formation of foam
Use glass or metal bowl and clean beaters
Acid
Makes egg whites more stable…. Example is cream of
tarter
Sugar
Increases stability
Increases beating time…add when foam has reached most
of its volume
Stage 1
Foamy
Bubbles and foam on the surface…mixture will flow
out of bowl when tilted
Stage 2
Soft peaks
Have reached full volume
Look white and shiny
When you lift beaters out of foam, foam will stand in peaks
that curl over at the tip
Stage 3
Stiff peaks
Full volume
White and shiny
When you lift the beaters, peaks will stand up straight
STAGES OF FOAM FORMATION
From PowerPoint Presentation tool for Understanding Food, 1 edition by 2000. Reprinted with
permission of Wadsworth, an imprint of the WadsworthGroup, a division of Thompson
SOUFFLES
The
main ingredients
of a soufflé are a thick
base generally made
from a white sauce
or pastry cream, an
egg white foam, and
flavoring ingredients
White sauce: A mixture
of flour, milk, and usually
fat.
Stiffly
beaten egg
whites are folded
into the thick egg
yolk mixture.
Figure 13-10
PREPARATION OF EGGS
Dry
Heat
Fried
Scrambled
omelets
Moist
heat
“Boiled” eggs
Coddled eggs
prepared in a
cup
Poached eggs
A variety of
custards
Eggs that are
prepared using
the microwave
DOUBLE BOILER: WATER PLACED INSIDE THE
BOTTOM PAN PREVENTS DIRECT HEAT AND AVOIDS
SCORCHING
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