 If the flesh,' says the great chemist, 'be introduced into the boiler when the water is in a state of brisk ebullition, and if the boiling be kept up for a few minutes, and the pot then placed in a warm place, so that the temperature of the water is kept...  The British and Foreign Medical Review - Página 265de John Forbes,M.D.,F.R.S.,F.G.S.,Edited By. - 1847Visualização completa - Sobre este livro
 | 1847 - 588 páginas
...prolonged the albumen becomes harder, though not tough. The following are the directions given for the best method of boiling meat. " If the flesh intended...added as to reduce the temperature of the water to 1Л5" or 1 58°, and the whole kept at this temperature for some hours, all the conditions arc united,... | |
 | 1848 - 1200 páginas
...it, and of the soup obtained, hardly requires, after what has been said, any further elucidation. " If the flesh intended to be eaten be introduced into the boiler, when the water is in a brisk ebullition, and if the boiling be kept up for some minutes, then so much cold water added as... | |
 | Justus Freiherr von Liebig - 1851 - 576 páginas
...of the universal interest attaching to them, are perhaps worthy of being pointed out. If the mass of flesh intended to be eaten be introduced into the...boiler when the water is in a state of brisk ebullition ; if the boiling be kept up for a few minutes, and the pot then placed in a warm place, so that the... | |
 | Edward Livingston Youmans - 1856 - 370 páginas
...has lately investigated this subject, suggests the following application of these principles: 502. Best Method of boiling Meat.—" If the flesh intended...much cold water added as to reduce the temperature to 105° F., or 158°, and the whole kept at this temperature for some hours, all the conditions are... | |
 | Edward Livingston Youmans - 1858 - 364 páginas
...has lately investigated this subject, suggests the following application of these principles : 502. Best Method of boiling Meat. — " If the flesh intended...be introduced into the boiler when the water is in To what is the flavor of meat due ? How may the fibre be rendered tasteless T Bow ia the flavor restored... | |
 | George Henry Lewes - 1859 - 488 páginas
...that the albumen becomes less soluble. " If the flesh be introduced into the boiler," says Liebig, " when the water is in a state of brisk ebullition, and if the boiling be kept up for a few minutes, and the pot then placed in a warm place, so that the temperature of the water is kept... | |
 | 1862 - 588 páginas
...coagulating ; for the contraction or hardening of the fibres is thereby, to a certain extent, prevented. If the flesh intended to be eaten, be introduced into the boiler when the water is in a slate of brisk ebullition, and if the boiling be kept up for some minutes, and then so much cold water... | |
 | 1863 - 606 páginas
...whieh I need not attempt to тагу. As he observes (" Letters on Chemistry," p. 487), if the mass of flesh intended to be eaten be introduced into the...boiler when the water is in a state of brisk ebullition ; If the boiling be kept up for a few minutes, and the pot then placed in a warm place, so that the... | |
 | washington: Government Printing Officee - 1865 - 778 páginas
...Liebig has explained the philosophy of these operations in his " Letters on Chemistry." If the mass of flesh intended to be eaten be introduced into the...when the water is in a state of brisk ebullition, if the boiling be kept up for a few minutes, and the pot then put in a warm place so that the temperature... | |
 | 1866 - 654 páginas
...concerns our soldiers, deserve to be pointed out. If we introduce the mass of flesh intended to be eaten, into the boiler when the water is in a state of brisk ebullition, if the boiling be kept up for a few minutes, and the pot be then put in a warm place, so that the temperature... | |
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