BODYBUILDING NUTRITION BASICS

Basic Preparation Of Foods: Dairy Produce.

Eggs: Part Two

Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a small pan. Heat the eggs slowly, stirring constantly. Cook in a basin floating on boiling water, if preferred. Dish up when almost completely set, in about 5 minutes.

Fried Eggs: Melt enough fat to easily cover the bottom of (a|the frying pan. Tip the egg(s) in gently and gather the whites around the yolks. When the white has set, baste the yolk to taste and remove whole with a draining spoon.

Baking: lightly grease a fireproof dish and slide eggs into it. Sprinkle with salt, pepper and butter. Bake in a moderate oven and serve in the same pan after the whites have set.

Omelette: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Melt enough butter to cover the base of the frying pan. When the butter is hot, gently tip in the eggs; as it sets, raise up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required consistency has been reached. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.

Baked Custard: proceed as above and then pour the custard into a greased dish; sprinkle lightly with nutmeg and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test its solidity by inserting a knife - it should be clean on removal.

Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be placed at the bottom of the pastry case first, if preferred.

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The Basic Preparation Of Foodstuffs: Dairy Products

These basic tips may seem unnecessary for most modern households with a refrigerator, but modern devices can make people lazy and it is well-worth while knowing ‘why’ we must do certain things. It is also worth remembering these tips when refrigerators are not at hand or are so small that they will not hold everything, such as when camping or boating or on holiday in some parts of the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse a clean saucepan with cold water, pour in the milk and apply heat until bubbles form around the side of the pan. Keep it at this temperature, that is not letting it boil, for 3 minutes. Do not overheat, as milk burns easily. Pour immediately into a clean jug and place in a basin of cold water and cover with a fine cloth to prevent the ingress of flies and dust.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: Milk straight from the cow is a little alkaline, but as it ages, lactic acid is formed and it becomes what we call ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is ‘on the turn’ can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. Once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still retains much of its goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some way or other before being canned. Once reconstituted by adding water, it will last only a little longer than fresh milk.

Condensed Milk: This is simply evaporated milk to which sugar has been added before canning. The sugar acts as a preservative and will keep the milk for about a week. Do not keep in the tin, but decant it into a jug.

Dried Milk: Dried milk comes in a variety of forms and particular attention should be paid to the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than ordinary milk.

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