Food and flavor, a gastronomic guide to health and good living . s of salt the maker not onlylowers the market price of his butter but also decreasesits weight! Read Assistant Chief Haywards ex-planation of this seeming paradox: Butter will usually weigh less after the salt has beenadded and the butter worked than before. This is dueto the fact, already mentioned, that salt unites, or col-lects, the small drops of moisture into drops so largethat they can be separated from the butter, and, as the n6 FOOD AND FLAVOR total weight of the water or brine thus separated ex-ceeds the weight of salt a
Food and flavor, a gastronomic guide to health and good living . s of salt the maker not onlylowers the market price of his butter but also decreasesits weight! Read Assistant Chief Haywards ex-planation of this seeming paradox: Butter will usually weigh less after the salt has beenadded and the butter worked than before. This is dueto the fact, already mentioned, that salt unites, or col-lects, the small drops of moisture into drops so largethat they can be separated from the butter, and, as the n6 FOOD AND FLAVOR total weight of the water or brine thus separated ex-ceeds the weight of salt added, the butter consequentlyloses weight by reason of salting. If, in spite of all this, the butter-maker and dealerpersist in foisting strongly salted butter on you, beware!It can only be because, as Chief Hayward has pointedout, that which is off flavor or tainted in any way,is improved by being strongly salted. Do you wishto habitually eat bad butter thus improved *? Canit be possible that you do not resent being the dupe ofthe astute butter men1? <Vufe. m--n IV THE SCIENCE OF SAVORY COOKING
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
