Experimental cookery

Stews. Use neck, heel of round, or any of the less tender cuts. The meat is cut into cubes of the size desired, using equal quantities from each side of the carcass. Cook in covered utensils. The amount of water added is usually just sufficient to cover the meat. This will have to be determined in connec- tion with the utensils used for the stew. At the start try using y2 cup of liquid to each pound of meat. For boiling temperatures this should be doubled. Use 2 grams of salt per pound of meat. For stews the meat is usually pre- pared in one of three ways, (a) Brown stew. The meat is seasoned and seared in fat before it is added to the boiling liquid. The meat may be floured before it is seared. The flour browns more readily and adds color to the liquid, (b) The meat is added directly without searing to the boiling liquid, (c) The meat, without being seared, is added to the cold liquid and heated slowly to the desired temperature. If vegetables are used with the stew, they are added so that they will just become tender before the stew is served. The broth of the stew may be thickened slightly. 1. Brown stew. Dredge the meat with flour. Add salt. Sear in hot fat. Add the seared meat to the boiling water. Cook one stew at simmering (85°-90°C., 185°-194°F.) temperature, the other at boiling. Add boiling water to either as needed, but the amount of water when served should not cover the meat or meat and vegetables when served. 2. Repeat (1) but add the unseared meat to the boiling water. 3. Repeat (1) but add the unseared meat to cold water. Heat slowly to sim- mering and boiling temperatures. Compare the meat from the various stews for flavor, juiciness, slicability (if pieces are large enough to slice), stringiness, tenderness, and time of cooking. Broth Experiment 47. To determine the best method of making broth. Use yz pound of meat for each experiment and 1 pint of water. Add water as necessary to keep the volume constant. 1. Cook the meat in one piece. Start in cold water and heat to 85°C. Cook until tender, keeping the temperature 85°C. 2. Repeat 1, but cut the meat in 1-inch cubes. 3. Repeat 1, but grind the meat. 4. Repeat 2, but start in boiling water and cook at boiling temperature. 5. Repeat 2, but sear the meat before adding to the water. What are the differences in the broth in each case? How is a clear broth prepared? Strain some of the above broths. To another add a beaten egg white, heat, then strain. Ground Meat Experiment 48. To determine the effect of various factors upon the palatability of ground meat. 262 MEAT Meat loaf. Recipe: Ground lean beef Butter Egg, beaten Milk Salt X pound y2 tablespoon X cup }i teaspoon 113 grams 7 grams 12 grams 61 grams 1 gram Ground suet Bread crumbs Pepper 14 grams 25 grams }4> teaspoon Mix the ingredients lightly with a fork. The meat loaf may be baked in individual casseroles or even in pyrex custard cups the same weight being put in each dish. Bake in the oven, putting a right-angle thermometer into each sample, the thermometer being suspended by the horizontal arm on a rack above the meat loaf. Ground meat from the retail market may be used for A and B and the suet omitted. A. The temperature to which the meat loaf is cooked. 1. Bake in an oven at 160°C, (about 325°F.) until the interior temperature reaches 75°C.