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Philip Harben explains how liquids acquire flavour by extraction and infusion.
Marguerite Patten shows how to make clear and thick soups, and also tea and coffee.
Any vegetable or animal food substance boiled in liquid will impart its own flavour to that liquid... Concentration, and therefore flavour strength, can be increased by rapid boiling, which brings about evaporation. This process is called 'reducing'. Water which has been made to acquire flavour in this way is called stock, and it is the basis used in making soups, sauces, and gravies.
Tea and coffee will, under suitable conditions, yield up their taste to water merely by soaking, and this process is called infusion. Tea contains two elements: thein (chemically the same as the caffein in coffee) which gives the 'tea-like' taste and the stimulating effect, and tannin (not present in coffee) which gives astringency and 'stewed' taste. Tea-making technique aims at complete extraction of the thein and controlled extraction of tannin. One sixth of an ounce of tea will normally make one pint, but one full ounce of coffee is required to make one pint (served black or white).
(Philip Harben)

Contributors

Presenter/cook:
Philip Harben
Cook:
Marguerite Patten
Producer:
S.E. Reynolds

[Starring] Fred Astaire, Paulette Goddard, and Burgess Meredith
Danny O'Neil (Fred Astaire) and Hank Taylor (Burgess Meredith) take the parts of rival trumpeters in this light comedy film of music, singing, and dancing.
With Artie Shaw and his Band.

Contributors

Danny O'Neil:
Fred Astaire
Ellen Miller:
Paulette Goddard
Hank Taylor:
Burgess Meredith
Musicians:
Artie Shaw and his Band

BBC Television

About this data

This data is drawn from the Radio Times magazine between 1923 and 2009. It shows what was scheduled to be broadcast, meaning it was subject to change and may not be accurate. More