A text-book of cooking

Searing; Heat. — In cooking meat it is desirable to retain the "juice," and thus lose no flavor or nutriment. Since protein coagulates on heating, meat can be hardened or sealed on the outside by subjecting it to intense heat. This process is called searing. All meat in which it is desired to retain the juices should be seared first, then the temperature of cooking should be lowered in order to cook the interior of the meat. Tender Cuts of Beef. — The difference between tender and tough cuts of meat will be discussed in another lesson. It is sufficient to say that the muscles which are the least used by the animal are most tender. What parts of the beef would one expect to find most tender ? [illustration: Courtesy of Bureau of Publications, Teachers College] Fig. 30. — Porterhouse. Certain methods of cooking meat are adapted to cooking the tender cuts. Unless meat is chopped, only tender cuts [illustration: Courtesy of Bureau of Publications, Teachers College. Fig. 31. — Sirloin, — hip steak (portion)] STRUCTURE OF BEEP of meat can be cooked successfully by dry heat. The following methods are used for tender cute of meat : (a) broiling, (0) pan-broiling, and (c) roasting (baking). [illustration: Courtesy of Bureau of Publications, Teachers College] Fig. 32. — Sirloin, — flat bone (choice cut, in middle of sirloin section). The best steaks of beef for broiling or pan-broiling are club (see Fig. 29), porterhouse (see Fig. 30), sirloin (see Figs. [illustration: Courtesy of Bureau of Publications, Teachers College] Fig. 33. — Sirloin, — round bone (next to rump and n 31, 32, 33), and first cuts of round. The best cuts for roasting are porterhouse, prime ribs (see Figs. 34, 35), and sirloin. Long shoulder or chuck (see Figs, 36, 37), top round, and rump (see Figs. 39 and 42) are inferior roasts. Remove the extra fat and place the meat on a broiler. Broil over glowing coals or in the broiling oven, holding the [illustration: Courtesy of Bureau of Publications, Teachers College] Fig. 34. — First cut prime rib roast. broiler very close to the coals, or placing it near the gas flame. The meat should be seared on both sides. Finish cooking the meat by holding it farther away from the coals or the gas flame and turning it about every 10 seconds. Steak 1 inch thick should be cooked at least 5 minutes ; 2 inches thick, at least 10 minutes. Season, place on a hot platter, and serve at once. STRUCTURE OF BEEP 125 PAN-BROILING Remove all fat, and place the meat in a very hot frying pan without any fat. Sear the meat on both sides, then . cook more slowly until done. When thick chops are broiled, stand them on end to brown the edges. Keep the pan free from fat. The time for pan-broiling is the same as for broiling. Difference Between Pan-Broiling and Sautéing. — Pan-broiled steak differs from sauteed steak (commonly termed Fig. 35. — Second cut prime rib roast. fried steak), in : (a) ease of digestion, and (b) flavor. As explained on p. 254 (Digestion of Pastry), fat cooked at high temperature is not easily digested. For this reason, as far as digestion is concerned, it is better to omit the fat, and to broil a steak. Meat has a distinct and characteristic flavor. Browned [illustration: Courtesy of Bureau of Publications, Teachers College] Fig. 36. — Blade rib roast (7th and 8th ribs) . [illustration: Courtesy of Bureau of Publications, Teachers College] Fig. 37.— Chuck rib roast (9th and 10th ribs). STRUCTURE OF BEEP 127 fat also has a pronounced flavor. In broiled steak, the pure meat flavor exists ; in " fried " steak there is meat flavor plus browned fat flavor. Since the flavor of meat is most pleasing, it is not advisable to modify it by the addition of any other flavor. ROASTING (BAKING) Roasting was accomplished formerly by placing thick pieces of meat before an open fire. (See Fig. 38.) " Boasts "