Предмет: Английский язык,
автор: rubulha
дпрможіть будь-ласка з англійським даю много баллов
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Відповідь:
- The water in which meat has been cooked is called stock.
- If the meat is with roast before placing in water, it makes a brown stock.
- Since a stock contains a good deal of gelatine and favour some extractives, it is used as a base for soups, gravy, and so on.
- A jellied stock is more readily made from a meat cut containing bone, as there is more connective tissue in and near the bone.
- If a dry heat is used especially from a young animal, large amounts of gelatine can easily be extracted.
- The dry-heat method is best exemplified by roasting, broiling, or panbroiling, and the tender cuts of meat are suited to these methods of cooking.
- It has been found that the appearance and flavour are better if a joint is cooked in an uncovered roasting pan.
- Usually the meat is placed in the roaster with the fat layed on top.
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