By Madeleine Kamman
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Extra resources for The Making of a Cook
Keep replacing the sugar, not the beans. SPICE MIXTURES In French recipes for pates and meat pies the mysterious ingredients set epice (spiced salt) and quatre-epices (four spices) appear time and again. There is no set formula for either of these preparations, although the base of both mixtures is similar. Every spice company in Europe has its own formula. Recently American spice firms have begun to make their own versions of quatre-epices. In the formulas that follow, the balance of salt and pepper follows the recommendation of Auguste Escoffier.
Recipes for cooked desserts (creams, mousses, souffies) do not always mention salt because it is considered customary for a cook to remember the "pinch" of salt. Another seasoning recently used to excess is monosodium glutamate, or MSG. Although this has no flavor of its own, it is a flavor intensifier. However, monosodium glutamate should never be used in Western cookery; it belongs in Oriental foods only. Also, it seems that this product may be a health hazard if too much is used. Herbs are parts of plants, especially the leaves, grown in temperate zones, while spices are parts of plants, especially the dried seeds and barks, grown in tropical zones.
SCRAMBLED EGGS Scrambled eggs are mis-scrambled by the millions every morning in America. "I can't eat wet eggs" is the culprit most of the time. Mother made dry scrambled eggs, and isn't Mother's cooking still the best? Please give yourself and your family the chance to taste a truly scrambled egg once. Your pan should be thick; cast aluminum or enameled cast iron are best. Plain cast iron is not a good choice for the taste of scrambled eggs. Use l tablespoon butter per egg. Beat the eggs well, but do not liquefy them.
The Making of a Cook by Madeleine Kamman