 | Simpkin Marshall & Co. - 1868 - 620 pages
...that in boiling meat it should be introduced into the vessel when the water is in a state of brisk ebullition, and that the boiling should be kept up...then to be placed in a warm situation, so that the water is maintained at from 158° to 165°. The effect of this is, that the boiling water coagulates... | |
 | Medicine - 1869 - 622 pages
...that, in boiling meat, it should be introduced into the vessel when the water is in a state of brisk ebullition, and that the boiling should be kept up...then to be placed in a warm situation, so that the water is maintained at from 158° to 165°. The effect of this is that the boiling water coagulates... | |
 | Chemistry - 1869 - 374 pages
...that, in boiling me:it, it should be introduced into the vessel when the water is in a state of brisk ebullition, and that the boiling should be kept up for a few minu e*. The pot is then to be placed in a warm situation, so that the water is maintained at from... | |
 | Henry Letheby - 1870 - 312 pages
...that, in boiling meat, it should be introduced into the vessel when the water is in a state of brisk ebullition, and that the boiling should be kept up...then to be placed in a warm situation, so that the water is maintained at from 158° to 165°. The effect of this is, that the boiling water coagulates... | |
 | John Dewar - 1878 - 132 pages
...fibres get more tender and soft. When meat is boiled Liebig says it should be placed in boiling water, and that the boiling should be kept up for a few minutes ; then taken off the fire, kept at the side with a temperature of from 158° to 165° F. The colouring... | |
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... blood and muscle are coagulated and destroyed at from 158° to 165° (say 170°). He therefore advises that all cooking operations, in respect of meat, should be limited to 170°. His directions are, that in boiling meat it should be introduced into... 