In broiling, pan broiling, roasting, and boiling the high
temperature coagulates the meat albumin and hardens the
fiber on the surface, thus forming a coating which prevents
the further escape of juices. In the roasting and boiling of
MEATS AND POULTRY 221
large pieces the temperature may then be lowered to pre-
vent the further shrinking and hardening of the fiber in the
interior of the meat; which comes from a protracted high
temperature. With a very thick steak after the surface
searing the cooking may be completed in the oven.
2. Juices extracted.
In beef juice or beef tea, this may be done by placing
the chopped beef in a jar and placing the jar in an oven, or
in hot water ; or for beef tea and ordinary soup by putting
the chopped meat, or small pieces of meat, in cold water and
heating the water slowly.
3. Juices partly retained and partly extracted.
This is desirable in stews, in braised beef, and in pot roast.
State for yourself just how this would be accomplished.
4. Connective tissue softened at low temperature, and with
water.
6. Sterilization by continue heat which destroys parasites
and bacteria.
6. Rapid cooling, when serving is not immediate.
Flavors suitable with meat. •
Herbs. All the pot herbs including savory, marjoram, thyme,
sage, pot marigold.
Vegetables. Onion, carrot, turnip, celery, celery root, parsley
root and leaf.
Spices. Clove, allspice, mustard, red, black, and white pepper.
Some nationalities use nutmeg.
Acids. Lemon, tomato, and other acid fruits.
EXPERIMENTS AND RECIPES
Experiment A.
Chop finely a small piece of meat, squeeze out the juice with a
lemon squeezer and heat this juice in a saucepan. Observe the
coagulation that takes place.
222 FOODS AND HOUSEHOLD MANAGEMENT
Experiment B,
(1) Apparatus. — If possible, 2 glass beakers, 1 square wire
net. If these are not available, use an ordinary tumbler and a
small saucepan.
(2) Method, — a. Put a small piece of meat in a beaker with
cold water, and allow it to stand.
6. Bring water to the boiling point in the beaker on the net
over the gas flame. Throw in a small piece of meat.
Compare the appearance of the two pieces of meat and the water
in the two beakers.
1. Broiled steak. — (1) Wipe steak with a damp cloth. If a wood
or coal stove is used, have a bed of glowing coals ready. If
gas is used, have the gas broiler thoroughly heated. Grease
the bars of the broiler. Place steak in the broiler and sear meat
first on one side, then on the other. Continue to turn the
broiler and cook the meat until it is brown and done according
to' taste. Steak an inch thick will take about ten minutes to
be cooked to a medium degree. Chops are broiled in the same
way. ✪ Broiled Steak
Page 111 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In broiling, pan broiling, roasting, and boiling the high temperature coagulates the meat albumin and hardens the fiber on the surface, thus forming a coating which prevents the further escape of juices. In the roasting and boiling of
large pieces the temperature may then be lowered to prevent the further shrinking and hardening of the fiber in the interior of the meat; which comes from a protracted high temperature. With a very thick steak after the surface searing the cooking may be completed in the oven.
2. Juices extracted.
In beef juice or beef tea, this may be done by placing the chopped beef in a jar and placing the jar in an oven, or in hot water ; or for beef tea and ordinary soup by putting the chopped meat, or small pieces of meat, in cold water and heating the water slowly.
3. Juices partly retained and partly extracted.
This is desirable in stews, in braised beef, and in pot roast. State for yourself just how this would be accomplished.
4. Connective tissue softened at low temperature, and with
water.
6. Sterilization by continue heat which destroys parasites and bacteria.
6. Rapid cooling, when serving is not immediate.
Flavors suitable with meat. •
Herbs. All the pot herbs including savory, marjoram, thyme, sage, pot marigold.
Vegetables. Onion, carrot, turnip, celery, celery root, parsley root and leaf.
Spices. Clove, allspice, mustard, red, black, and white pepper. Some nationalities use nutmeg.
Acids. Lemon, tomato, and other acid fruits.
EXPERIMENTS AND RECIPES
Experiment A.
Chop finely a small piece of meat, squeeze out the juice with a lemon squeezer and heat this juice in a saucepan. Observe the coagulation that takes place.
Experiment B,
(1) Apparatus. — If possible, 2 glass beakers, 1 square wire net. If these are not available, use an ordinary tumbler and a small saucepan.
(2) Method, — a. Put a small piece of meat in a beaker with cold water, and allow it to stand.
6. Bring water to the boiling point in the beaker on the net over the gas flame. Throw in a small piece of meat.
Compare the appearance of the two pieces of meat and the water in the two beakers.
1. Broiled steak. — (1) Wipe steak with a damp cloth. If a wood
or coal stove is used, have a bed of glowing coals ready. If gas is used, have the gas broiler thoroughly heated. Grease the bars of the broiler. Place steak in the broiler and sear meat first on one side, then on the other. Continue to turn the broiler and cook the meat until it is brown and done according to taste. Steak an inch thick will take about ten minutes to be cooked to a medium degree. Chops are broiled in the same way.
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Broiled Steak