This edition had all images removed.

LoC No.: a29000726

Title: La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.

Credits: Produced by Claudine Corbasson and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by the
Bibliothèque nationale de France (BnF/Gallica) at
http://gallica.bnf.fr)

Summary: "La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais" by Mr. Papin is a scientific treatise written in the late 17th century. This work details a novel cooking method involving a specially designed machine, often referred to as the "Bain Marie," which aims to enhance the cooking process of meats, particularly tough cuts, making them tender and flavorful even with minimal heat. The opening of the text introduces the author’s motivation to share his experiences and discoveries regarding cooking techniques that can improve the quality of meat dishes. Papin presents a detailed preface that acknowledges earlier works on similar topics, particularly that of Robert Boyle, and expresses his desire to demonstrate that there are still new discoveries to be made in cooking. He explains the principle behind his machine, which allows for cooking at high pressures, resulting in quicker and more effective cooking outcomes that maintain flavors and nutrients. This section sets the stage for a series of experiments that he intends to document, showcasing both the theoretical and practical applications of his invention. (This is an automatically generated summary.)

Reading Level: Reading ease score: 57.3 (10th to 12th grade). Somewhat difficult to read.

Author: Papin, Denis, 1647-1714

EBook No.: 53183

Published: Oct 1, 2016

Downloads: 483

Language: French

Subject: Cooking (Meat)

Subject: Pressure cooking

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: a29000726

Title: La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.

Credits: Produced by Claudine Corbasson and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by the
Bibliothèque nationale de France (BnF/Gallica) at
http://gallica.bnf.fr)

Summary: "La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais" by Mr. Papin is a scientific treatise written in the late 17th century. This work details a novel cooking method involving a specially designed machine, often referred to as the "Bain Marie," which aims to enhance the cooking process of meats, particularly tough cuts, making them tender and flavorful even with minimal heat. The opening of the text introduces the author’s motivation to share his experiences and discoveries regarding cooking techniques that can improve the quality of meat dishes. Papin presents a detailed preface that acknowledges earlier works on similar topics, particularly that of Robert Boyle, and expresses his desire to demonstrate that there are still new discoveries to be made in cooking. He explains the principle behind his machine, which allows for cooking at high pressures, resulting in quicker and more effective cooking outcomes that maintain flavors and nutrients. This section sets the stage for a series of experiments that he intends to document, showcasing both the theoretical and practical applications of his invention. (This is an automatically generated summary.)

Reading Level: Reading ease score: 57.3 (10th to 12th grade). Somewhat difficult to read.

Author: Papin, Denis, 1647-1714

EBook No.: 53183

Published: Oct 1, 2016

Downloads: 483

Language: French

Subject: Cooking (Meat)

Subject: Pressure cooking

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.