 matters, while the soup becomes richer in these. The albumen is gradually dissolved from the surface to the centre; the fibre loses more or less its quality of shortness or tenderness, and becomes hard and tough.  Canadian Pharmaceutical Journal1872Visualização de excertos - Acerca deste livro
 | 1866 - 510 páginas
...heated to boiling, the flesh suffers a loss of soluble and savoury matters, while the " soup" resulting becomes richer in these. The albumen is gradually...shortness or tenderness, and becomes hard and tough. The thinner the piece of flesh is, the greater is its loss of savoury constituents. This explains the... | |
 | Justus Freiherr von Liebig - 1859 - 560 páginas
...with cold water, and this slowly heated to boiling, the flesh undergoes a loss of soluble and savoury matters, while the soup becomes richer in these. The...shortness or tenderness, and becomes hard and tough. The thinner the piece of flesh is, the greater is its loss of savoury constituents. This explains the... | |
 | United States. Congress. House - 1865 - 822 páginas
...water, and this slowly heated to boiling, the flesh undergoes a loss of soluble and savory matter, while the soup becomes richer in these. The albumen...centre ; the fibre loses, more or less, its quality of tenderness, and becomes hard and tough. The thinner the piece of meat the greater its loss of savory... | |
 | washington: Government Printing Officee - 1865 - 778 páginas
...undergoes a loss of soluble and savory matter, wlmiie the soup bccmne¿ richer in timese. ‘I'iie albumen is gradually dissolved from the surface to...centre ; the fibre loses, more or less, its quality of tenderness, and becomes hard and tough. The thinner the piece of meat time greater its ioss of savory... | |
 | Simpkin Marshall & Co. - 1868 - 620 páginas
...loss of soluble and savoury matters, while the 5OU¿ becomes richer in them. The albumen, in fact, is gradually dissolved from the surface to the centre;...shortness or tenderness, and becomes hard and tough. The thinner the piece of flesh is, the greater is its loss of savoury constituents. ¿ -¿‘-‘)lains... | |
 | 1869 - 374 páginas
...soluble and savoury matters, while the'soup becomes richer in them. The albumen, in fact, is giadua!ly dissolved from the surface to the centre; the fibre...loses«, more or less, its quality of shortness or tendernes^, and becomes hard and tough. The thinner the piece of flesh is, the greater is its loss... | |
 | Isabella Mary Beeton - 1870 - 216 páginas
...and nutritious substances, while, as a matter of course, the soup becomes richer in these matters. The albumen is gradually dissolved from the surface...shortness or tenderness, and becomes hard and tough : the thinner tho piece of meat \s, Vaa ' its loss of savoury constituents. In order U> cfoVaVn •«dCi-fts«<s«seft.... | |
 | Henry Letheby - 1870 - 312 páginas
...a loss of soluble and savoury matters, while the soup becomes richer in them. The albumen, in fact, is gradually dissolved from the surface to the centre;...shortness or tenderness, and becomes hard and tough. The thinner the piece of flesh is, the greater is its loss of savoury constituents. This explains the... | |
 | Isabella Mary Beeton - 1872 - 212 páginas
...and nutritious substances ; while, as a matter of course, the soup becomes richer in these matters. The albumen is gradually dissolved from the surface to the centre ; the fibre loses, more or lesa, its quality of shortness or tenderness, and becomes hard and tough : the thinner the piece of... | |
 | Mrs. Beeton (Isabella Mary) - 1888 - 1882 páginas
...and nutritious substances, while, as a matter of course, the soup becomes richer in these matters. The albumen is gradually dissolved, from the surface...shortness or tenderness, and becomes hard and tough : the thinner the piece of meat is, the greater is its loss of savoury constituents. In order to obtain... | |
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