Broiling, sometimes called grilling, is cooking by the direct action of fire brought almost into contact with the meat. The outer surface is burned or seared, the albumen hardened and the juices, which have a tendency to escape on the side turned from the heat, are retained in the meat by frequent turning. The fire for broiling must be very clear, intensely hot and high in the grate. The utensil required for broiling is a gridiron, the bars of which are greased and heated to 33 Methods of Cooking prevent sticking and subsequent tearing of the meat. The gridiron is laid quite close over the heat, so that the lower surface is dried and hardened at once. The meat must be turned at very short intervals before the juices have been driven from the heat to the opposite sur- face. If once allowed to reach the surface, they will be thrown off in turning and lost, the meat being correspondingly im- poverished. By constant turning the juices are kept moving backwards and forwards, and the meat remains moist and full of flavor. Each side should be exposed to the fire about three times, and it is not desirable to use meat less than one inch or more than one and a half to two inches thick for the purpose. The thinner pieces should have even greater heat applied than the thick ones, as the longer thin ones are exposed to the fire the more dry and tasteless they become, while the thicker pieces may be slightly withdrawn after thoroughly hardening the surface and cooked rather more slowly that the heat may penetrate to the center. The frequent turning must be continued, or the juices will reach the hardened outer fibres, soften them, and escape. If a double broiler is used the turning is managed easily, but with a single gridiron care must be taken not to puncture the meat by using a fork. Steak tongs are made for the pur- © pose of lifting and turning broiled meat, but a spoon or a spoon and knife will answer. A single rim of fat on the chop or steak will tend to keep the edge moist and baste the meat, but too much will cause flame to rise in continuous jet, making the surface smoky. If there is absolutely no fat on the piece to be broiled, morsels of finely chopped suet may be occasionally thrown into the fire, so the sudden spurt of flame from this source leaves a deposit of fat on the meat which improves the flavor, and, without softening the albu- men, prevents its becoming uneatably hard and dry. Frying Frying may be looked on as a derivative of broiling, and passes by easy stages, from broiling on a slightly greased metal plate, or sautéing in a shallow pan in a small quantity of Crisco, to cooking by actual immersion into a bath of hot fat. In a house where small and delicately made dishes are in de- mand, and where variety in the re-dressing of cold meats has 34 Methods of Cooking to be studied, this frying in deep fat is one of the cook’s most needed accomplishments. Though exceedingly easy to do well, it is also exceedingly easy to do badly. Deep fat frying, which means submerging the food in the fat, is far superior to shallow or saute frying, and can be done most economically with Crisco. Little is absorbed by the foods, and the Crisco does not take up the odor or flavor of the food which 1s fried in it. This characteristic makes it possible to use Crisco for frying one article of food after another. Use plenty of Crisco for frying. The temperature of the hot Crisco then will be but little lowered when the food is added. ‘There is little absorption and what is left may be used for all frying, merely by straining out food particles after each frying.

AI-modernized reading of the original text

Broiling, sometimes called grilling, is cooking by the direct action of fire brought almost into contact with the meat. The outer surface is burned or seared, the albumen hardened and the juices, which have a tendency to escape on the side turned from the heat, are retained in the meat by frequent turning. The fire for broiling must be very clear, intensely hot and high in the grate. The utensil required for broiling is a gridiron, the bars of which are greased and heated to Methods of Cooking prevent sticking and subsequent tearing of the meat. The gridiron is laid quite close over the heat, so that the lower surface is dried and hardened at once. The meat must be turned at very short intervals before the juices have been driven from the heat to the opposite surface. If once allowed to reach the surface, they will be thrown off in turning and lost, the meat being correspondingly impoverished. By constant turning the juices are kept moving backwards and forwards, and the meat remains moist and full of flavor. Each side should be exposed to the fire about three times, and it is not desirable to use meat less than one inch or more than one and a half to two inches thick for the purpose. The thinner pieces should have even greater heat applied than the thick ones, as the longer thin ones are exposed to the fire the more dry and tasteless they become, while the thicker pieces may be slightly withdrawn after thoroughly hardening the surface and cooked rather more slowly that the heat may penetrate to the center. The frequent turning must be continued, or the juices will reach the hardened outer fibres, soften them, and escape. If a double broiler is used the turning is managed easily, but with a single gridiron care must be taken not to puncture the meat by using a fork. Steak tongs are made for the pur- © pose of lifting and turning broiled meat, but a spoon or a spoon and knife will answer. A single rim of fat on the chop or steak will tend to keep the edge moist and baste the meat, but too much will cause flame to rise in continuous jet, making the surface smoky. If there is absolutely no fat on the piece to be broiled, morsels of finely chopped suet may be occasionally thrown into the fire, so the sudden spurt of flame from this source leaves a deposit of fat on the meat which improves the flavor, and, without softening the albumen, prevents its becoming uneatably hard and dry. Frying Frying may be looked on as a derivative of broiling, and passes by easy stages, from broiling on a slightly greased metal plate, or sautéing in a shallow pan in a small quantity of Crisco, to cooking by actual immersion into a bath of hot fat. In a house where small and delicately made dishes are in demand, and where variety in the re-dressing of cold meats has Methods of Cooking to be studied, this frying in deep fat is one of the cook’s most needed accomplishments. Though exceedingly easy to do well, it is also exceedingly easy to do badly. Deep fat frying, which means submerging the food in the fat, is far superior to shallow or saute frying, and can be done most economically with Crisco. Little is absorbed by the foods, and the Crisco does not take up the odor or flavor of the food which is fried in it. This characteristic makes it possible to use Crisco for frying one article of food after another. Use plenty of Crisco for frying. The temperature of the hot Crisco then will be but little lowered when the food is added. ‘There is little absorption and what is left may be used for all frying, merely by straining out food particles after each frying.

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