Preparation Of Basic Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked: lightly grease an oven-proof dish and pour the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same bowl after the whites have set.

Omelettes: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per person; whip lightly and add salt and pepper to taste. Melt enough butter to cover the base of a frying pan. When the butter is fairly hot, gently tip in the beaten eggs; as it sets, lift the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid has set, tilt the pan back and roll the omelette over. Serve immediately on a warm plate. The omelette can be filled with almost anything, before being rolled up.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required consistency has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.

Baked Custard: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife – it should be clean on removal.

Steamed Custard: as above, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 minutes. A little jam can be placed at the bottom of the pastry case first, if preferred.

Much of what we know or have supposed about Barry and the Vale of Glamorgan, in which it is situated has been gleaned from the buildings found there, many of which have been badly neglected for too long. There are also legendary stories, such as that of Joseph of Arimathea, who traded tin in Glastonbury, just across the channel and who was one of the first missionaries to this part of the country.

Tradition maintains that the father of Caractacus took his son to Rome and was converted to Christianity. They returned to the Vale of Glamorgan with the missionary Bran the Blessed. We do know that Christianity had become fairly popular by the early 4th. Century and that south Wales sent some bishops to the Council of Rome.

One of the oldest shrines in the vicinity is St. Baruch’s Church on Barry Island, but it is also in very poor condition. Barry Island was one of the most important monastic retreats of the period in south Wales. Steep and Flat Holm islands in the Bristol Channel were also highly significant in this regard. Another very important part of the puzzle was St. Illtyd’s Seminary in Llantwit Major which had 2,200 students.

There was an ancient Roman fort and accompanying naval dockyard on Porthkerry Point, which had obviously jutted out further into the sea than it does now and later a castle was built on their ruins. There have been found many wolf and deer bones between Sully and Barry – enough to show that they had existed there in great numbers. There have also been a large number of findings of arrowheads, flints, needles and coins, proving that people were there to prey on them too.

Barry Island was first called ‘Baruch’s Island’, as far as we know, after Saint Baruch. St. Baruch had been found on one of the beeches, washed up dead in 700 AD. He is known to have drowned when returning from Flat Holm, which was commonly used as a retreat by religious people over Lent.

He and Gwelches were disciples of Saint Cadoc at that time and on their return to the island, they realized that they had forgotten their enchiridion or religious manual. St. Cadoc made them do back to fetch it. Neither men returned alive. St. Baruch’s most acclaimed student, St. Illtyd was educated there.

Barry Island has had its name changed several times over the centuries. It was once called ‘Island of the Saints’ and ‘Insular of Peiros’, after St. Peiro, who was St. Illtyd’s successor at the seminary at Llantwit Major. He was also St. Samson’s luminary. There was also a St. Doeninas, who was abbot of a nearby abbey on Friars’ Point.

Basic Preparation Of Foodstuffs: Dairy Produce

These basic tips may seem unnecessary for most modern householders with a refrigerator in the kitchen, but modern devices do make people sloppy and it is still well-worth while to know ‘why’ we ought do some things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some countries in the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse out a clean saucepan with cold water, pour in the milk and apply heat until bubbles rise around the side of the pan. Keep the milk at this temperature, ie, not letting it boil, for 3 minutes. Do not let it overheat, as milk burns quite easily. Pour immediately into a clean jug and stand it in a basin of cold water and cover with a muslin cloth to discourage|prevent flies and dust getting in.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: Milk straight from the cow is slightly alkaline, but as time passes, lactic acid is created and it becomes what we call ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is ‘on the turn’ can be revived by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still retains much of its goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some form or another before being canned. Once reconstituted by adding water, it will last only slightly longer than fresh milk.

Condensed Milk: This is simply evaporated milk to which sugar has been added before canning. Sugar acts as a preservative and will preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than ordinary milk.