Experimental cookery

Total loss, grams Fat loss, grams Volatile loss, grams Total loss, per cent Fat loss, grams pounds per cent r I II ■ fi-.&^-^n.,^-.. --K ''JJ- *^, C- U 256 MEAT Interior Time after Volatile loss, per cent temperature when Maximum temperature removal from oven to Total time of Time of cooking removed from oven, reached, «c. obtain maximum cooking, minutes per pound, minutes °C. temperature Weight of edible Edible portion, per cent Color Tender- ness cooked portion, grams exterior interior Juici- ness Results and conclusions. Experiment 40. To determine the rate of temperature rise near the surface of the roast as compared w^ith the center of the roast. 1. Repeat Experiment 39,1, but place a second thermometer ^ inch from the surface of the roast. Take the readings on both thermometers every 10 minutes. Remove from the oven when the temperature at the center is 55°C. Continue to record the changes in temperature. What differences do you note in the changes of temperature in the two portions of the roast? Plot on graph paper the rise in temperature in the two portions of the roast. Compute losses and make records as suggested under Experiment 39. Experiment 41. To determine the effect of cooking at different temperatures on standing beef rib roasts. Three pairs of two-rib roasts can be obtained from one carcass, the pairs consisting of ribs 11 and 12, 9 and 10, and 7 and 8. These pairs can be used to compare the cooking losses, the exterior and interior color, the juiciness, tenderness, and flavor of roasts cooked at various temperatures. See the following suggestions. Cook the roasts to the same interior temperature, 63°C. (If desired either 55°C. or 75°C. may be used.) 1. a. Use a constant oven temperature of 125°C. for cooking one roast of the pair. b. Cook the other roast at a constant temperature of 225°C. 2. Compare the effect of constant oven temperatures of 125°C. and 175°C. 3. Repeat (2) but compare 125°C. and 150°C. I 4. Repeat (2) but compare 150°C. and 175°C. LAMB, PORK, AND VEAL ROASTS 257 5. Repeat (2) but compare 150°C. and 225°C. 6. Use the experimental searing method (20 minutes at 250°-275°C., then transfer the roast to a second oven at 125°C.) with a constant temperature of 125°C. 7. Repeat (6) but compare the searing method and a constant temperature of 150°C. The lower searing temperature may be substituted for the experimental searing method in any of the above suggestions. In addition the experimental searing method may be used with temperatures of 150°C. and 175°C. to com- plete the cooking. If rolled instead of standing rib roasts are used, they should be placed on racks to keep them above the drippings. Compute losses and make records as suggested under Experiment 39. What is the interior temperature of a roast which is rare? Of a medium well-done roast? Of a well-done roast? In each case what was the number of minutes per pound required for roasting? What is the effect of increasing the size of the roast on the time required per pound? How much did the inner temperature of roasts rise after removal from the oven? What factors cause variations in this rise in temperature? If a rare roast is to be served immedi- ately, at what temperature would you remove it from the oven? Is the rate of increase of inner temperature of the different roasts constant?