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Books Bücher 1 - 10 von 23 in If the flesh,' says the great chemist, 'be introduced into the boiler when the water...
" 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 - Seite 265
von John Forbes,M.D.,F.R.S.,F.G.S.,Edited By. - 1847
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The Medico-chirurgical Review, and Journal of Practical Medicine

1847
...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,...
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London Medical Gazette: Or, Journal of Practical Medicine, Band 6;Band 41

1848
...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...
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Familiar Letters on Chemistry in Its Relations to Physiology, Dietetics ...

Justus Freiherr von Liebig - 1851 - 536 Seiten
...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...
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A Class-book of Chemistry: In which the Principles of the Science are ...

Edward Livingston Youmans - 1856 - 343 Seiten
...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...
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A Class-book of Chemistry: In which the Principles of the Science are ...

Edward Livingston Youmans - 1858 - 340 Seiten
...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...
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The physiology of common life, Band 1

George Henry Lewes - 1859
...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...
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The New England Farmer, Band 14

1862
...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...
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British Farmer's Magazine

1863
...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...
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Report of the Commissioner of Agriculture for the year 1864

washington: Government Printing Officee - 1865
...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...
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The United Service Magazine, Band 1;Band 110,Seite 1

1866
...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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