Cooking with Dairy and Eggs

1. Cooking with Dairy and Eggs

2. Cooking Principles of Dairy

3. 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.

4. 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.

5. 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 Common Milk Based Foods

6. 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.

7. 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)

8. 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.

9. Eggs as ingredients Objective 7.05

10. Emulsifiers • Mixture that forms when you combine liquids that ordinarily do not mix • Example:

11. Thickeners • Heat causes the protein in eggs to coagulate (thicken) • Eggs can be used alone as the thickening agent or used with starch • Example:

12. Binding Agents • Hold together ingredients in foods that normally would not stick together. • Example: Meatloaf

13. Interfering Agents • Ice cream and sherbet stay creamy because of the eggs in them • Eggs prevent the formation of ice crystals. • Example:

14. Egg Foams • Created by adding air to food by beating and whipping

15. 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

16. Stage 1 • Foamy • Bubbles and foam on the surface…mixture will flow out of bowl when tilted

17. 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

18. Stage 3 • Stiff peaks • Full volume • White and shiny • When you lift the beaters, peaks will stand up straight

20. 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 Learning

21. Figure 13-10 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.

24. 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 Preparation of Eggs

25. Double Boiler: Water placed inside the bottom pan prevents direct heat and avoids scorching + =