2. Repeat (1) but remove from the oven at 80°C.
3. Repeat (1) but remove from the oven at 85°C.
4. Repeat (1) but remove from the oven at 90°C.
B. The temperature of the oven.
Bake to the interior temperature found best under A.
1. Bake at 150°C. (about 300°F.).
2. Bake at 160°C. (about 325°F.).
3. Bake at 175°C. (about 350°F.).
4. Bake at 185°C. (about 365°F.).
C. Effect of fineness of grinding of the meat.
Bake to interior and at oven temperatures found best under A and B.
1. Grind meat once, using a coarse knife in the grinder.
2. Grind meat once with a medium knife.
3. Grind meat once with a fine knife.
4. Repeat (2), putting meat through the grinder 4 times.
5. Repeat (3), putting meat through the grinder 4 times.
D. The effect of increasing the fat.
Bake to interior and at oven temperatures found best under A and B.
Grind to the degree of fineness found best under C.
1. Add 7 grams of ground suet. (If desired butter may be used instead of
the suet.)
2. Add 14 grams of ground suet.
3. Add 21 grams of ground suet.
4. Add 28 grams of ground suet.
Compare the flavor, moistness, and texture of the various meat loaves.
HAM 263
Hamburger.
Recipe : ^^^^
Ground beef ^ pound 113 grams
Egg y^ 12 grams
Salt X teaspoon 1 gram
Pepper % teaspoon
Mix the ingredients together with a fork. For uniformity of temperature
the hamburger may be baked in custard cups according to directions given under
meat loaf. It may also be made into patties and seared, then cooked slowly as
is the usual practice.
1. Repeat section A under meat loaf.
2. Repeat section C under meat loaf.
Cured Meats
Ham
Experiment 49.
To determine the effect of various factors affecting the palatability of ham.
Hams may be secured with a light or a heavy salt cure. The former do not
need to be soaked before cooking; the latter may be improved by soaking.
Preparation. For hams with a light salt cure, scrub with a brush. Dry, then
weigh. Insert thermometer so that the center of the bulb is at the center of
the thickest portion of the ham, with rind or fat side up. To determine the
depth for inserting the thermometer use two rulers at right angles to each
other. Or with a steel skewer pierce the rind or fat side, running the skewer
point just through the ham. Withdraw and measure the depth the skewer was
in the ham. The thermometer is to be inserted half this distance. If the rind
has not been removed, it will need to be cut away with scissors or a knife so
that the thermometer can be inserted. Use hams of about the same weight for
all the tests.
For hams with a heavy salt cure, soak, keeping the time of soaking and the
amount of water used standardized. Soak over night using a quart of water
to each pound of ham. Remove from the soaking water and drain 10 minutes.
Weigh and proceed as for non-soaked hams.
Record the temperature of ham and oven every 10 minutes for the first
30 minutes, then every 20 or 30 minutes. For hams from which the rind has
not been removed, remove the rind after the ham comes from the oven. If to be
scored hot, cut as soon as the maximum temperature is reached. If to be
scored cold, store after removing rind.
A. Baked ham.
Place the ham skin side up on a rack in an open weighed pan. Add no water
or seasoning.
Page 212
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2. Repeat (1) but remove from the oven at 80°C.
3. Repeat (1) but remove from the oven at 85°C.
4. Repeat (1) but remove from the oven at 90°C.
B. The temperature of the oven.
Bake to the interior temperature found best under A.
1. Bake at 150°C. (about 300°F.).
2. Bake at 160°C. (about 325°F.).
3. Bake at 175°C. (about 350°F.).
4. Bake at 185°C. (about 365°F.).
C. Effect of fineness of grinding of the meat.
Bake to interior and at oven temperatures found best under A and B.
1. Grind meat once, using a coarse knife in the grinder.
2. Grind meat once with a medium knife.
3. Grind meat once with a fine knife.
4. Repeat (2), putting meat through the grinder 4 times.
5. Repeat (3), putting meat through the grinder 4 times.
D. The effect of increasing the fat.
Bake to interior and at oven temperatures found best under A and B.
Grind to the degree of fineness found best under C.
1. Add 7 grams of ground suet. (If desired butter may be used instead of
the suet.)
2. Add 14 grams of ground suet.
3. Add 21 grams of ground suet.
4. Add 28 grams of ground suet.
Compare the flavor, moistness, and texture of the various meat loaves.
HAM 263
Hamburger.
Recipe : ^^^^
Ground beef ^ pound 113 grams
Egg y^ 12 grams
Salt X teaspoon 1 gram
Pepper % teaspoon
Mix the ingredients together with a fork. For uniformity of temperature
the hamburger may be baked in custard cups according to directions given under
meat loaf. It may also be made into patties and seared, then cooked slowly as
is the usual practice.
1. Repeat section A under meat loaf.
2. Repeat section C under meat loaf.
Cured Meats
Ham
Experiment 49.
To determine the effect of various factors affecting the palatability of ham.
Hams may be secured with a light or a heavy salt cure. The former do not
need to be soaked before cooking; the latter may be improved by soaking.
Preparation. For hams with a light salt cure, scrub with a brush. Dry, then
weigh. Insert thermometer so that the center of the bulb is at the center of
the thickest portion of the ham, with rind or fat side up. To determine the
depth for inserting the thermometer use two rulers at right angles to each
other. Or with a steel skewer pierce the rind or fat side, running the skewer
point just through the ham. Withdraw and measure the depth the skewer was
in the ham. The thermometer is to be inserted half this distance. If the rind
has not been removed, it will need to be cut away with scissors or a knife so
that the thermometer can be inserted. Use hams of about the same weight for
all the tests.
For hams with a heavy salt cure, soak, keeping the time of soaking and the
amount of water used standardized. Soak over night using a quart of water
to each pound of ham. Remove from the soaking water and drain 10 minutes.
Weigh and proceed as for non-soaked hams.
Record the temperature of ham and oven every 10 minutes for the first
30 minutes, then every 20 or 30 minutes. For hams from which the rind has
not been removed, remove the rind after the ham comes from the oven. If to be
scored hot, cut as soon as the maximum temperature is reached. If to be
scored cold, store after removing rind.
A. Baked ham.
Place the ham skin side up on a rack in an open weighed pan. Add no water
or seasoning.