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Basic Preparation Of Foods: Dairy Produce.

EGGS: Part 1

Eggs can be fresh or dried, dried eggs being only chickens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep better than those laid in other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it at once. Try to maintain the ambient temperature between 2 and 8 degrees C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate - a tiny amount of of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked slowly because the white solidifies at a temperature lower than that of boiling water and becomes ‘tough’ at higher temperatures. Similarly, if raw egg is used to thicken a sauce and the liquid is later allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digested egg-whites, making it an ideal method for invalids and children. Lower eggs into 3″ (75mm) boiling water; place lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 75mm 3″ boiling water with a spoon. Cover and boil gently for 3-3″ mins for soft-, 4-5 mins the medium- and 10 mins for hard-boiled eggs.

Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.

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Basic Preparation Of Foods: Dairy Produce.

These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know ‘why’ we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) 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 a clean saucepan with cold water, pour in the milk and apply heat until bubbles form around the side of the pan. Keep it at this temperature, that is not letting it boil, for 3 minutes. Do not overheat, as milk burns easily. Pour immediately into a clean jug and place in a basin of cold water and cover with a fine cloth to prevent the ingress of flies and dust.

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

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated 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, thus 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., because it still retains a lot of 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 form of milk is simply evaporated milk to which sugar has been added before being placed in its container. 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 particular attention should be paid to 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.

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Barry Castle belonged to William de Barri in the 12th. Century, but was destroyed by Llewellyn Bren in 1316. Some say it was later rebuilt and used by the Cavaliers only to be destroyed again by the Roundheads, never to be reconstructed.

The Normans were hated by the locals and they had to build large mansions to protect themselves from the frequent attacks carried out on them from the people of the valleys and mountains. During the time of Henry III, there were 12 castles within six miles of Barry. In Glamorgan, there were 30 castles and in south Wales as a whole, 150.

Porthkerry and the church to its west is said to have taken its name from Ceri, who, it is said, founded a port ‘Port Ceri’. It is believed that Ceri ap Caid, the King of Essyllwg, lived in Porthkerry before the Christian era. His bard, Corvinor, is stated to have been the first to have built a ship with sails and a rudder for the race of Cymru. Some believe that Ceri was a nephew or grandson of Caractacus (Caradog) and that he assumed the head of government in south Wales when Caractacus was sent to Rome.

John Wesley later preached from the Porthkerry Church pulpit, and sometimes outside, in 1741, 1742 and 1743. There are two very old churches still in use today St. Cadocs Church in Cadoxton and Merthyr Dyfan Church in Merthyr Dyfan. 150 years ago, Cadoxton was the largest village in the area: eg in 1844 the Parliamentary register contained 25 names: 20 from Cadoxton and five from Barry. The church was dedicated to St. Cadoc, who used to spend Lent on Flat Holm and Barry Island. The village took its name from the church, which was founded in 800 AD.

Merthyr Dyfan Church was founded in 600 AD and the name means Dyfan The Martyr. There were two saints of this name: one came to Barry to Christianize the inhabitants; the second lived in the 6th. Century and was the son of a Welsh chieftain. His sister was also martyred, giving her name to the town of Merthyr Tydfil.

The Christian faith grew exponentially in the Vale of Glamorgan and in the middle of the 2nd. Century, Llewrwg, Prince of Siluria, became the first king, anywhere in the world of all time, to be baptized into the Christian faith. He sent to Rome for more Chritian teachers and was sent Dyfan and Fagan. The former was martyred near the site of the church and the latter was canonized. St. Fagan’s just outside Cardiff was named after him.

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