OCR Text |
Show BEST RESULTS IN SCALDING Water Should Be Just at Boiling Point Before Blrda Aie Immtnid How to "Plump." To obtain the best result, the scalding scald-ing of poultry Is something that must be done with the greatest care. Over-scalding Over-scalding m.ikcs an unattractive caress. car-ess. The water should be Just to a boiling point, but not actually boiling before the birds are Immersed. In doing do-ing this, It must not be forgotten the operator must hold the bird by the legs and head and then lift up and down In the water three or four times, when all foathers asd .pin feathers ahould be removed very cleanly without with-out breaking the akin. All acalded poultry ahould be "plumped" after picking by dipping for about two seconds sec-onds In very hot water Just under boiling point and then throwu Into cool water of the natural temperature, tempera-ture, where It ahould be allowed to remained for 16 to 20 minutes. |