Foods and home making

Meat is chiefly that muscle tissue of animals which is used for food, such as beef, veal, mutton, lamb, and pork. Muscle consists of fibers, held together by connective tissue. Muscles that are used most are the toughest . Muscles become tougher as an animal matures. Composition of meat: Proteins of excellent quality — about 20% Mineral matter, including phosphorus and iron — very little calcium Fat not only around the muscles, but sprinkled through the lean part Vitamins — some vitamins B and G (see Note 1, page 37) Flavoring materials called extractives Water Characteristics of tender cuts of meat: Connective tissue is more tender than that in tough cuts. Contain less flavoring materials or extractives than tough cuts. Cost more than tough cuts. May be cooked quickly in dry heat. Characteristics of less tender cuts of meat: Connective tissue is tough. Contain more flavoring materials or extractives than tender cuts. Cost less than tender cuts. Require long cooking in moist heat to make tender. Less tender cuts may be chopped and cooked quickly in dry heat. Points in buying beef: Fat — pale cream or white, not yellow Grain — fine-grained, smooth meat is more tender than stringy coarse meat Bone — young animals have light pink, fine-grained bones, older animals have gray, coarse-grained bones. Large amount of bone in a cut means much waste. Methods of searing: Browning in an uncovered pan in a hot oven Browning in fat in a frying pan on the surface burner Adding boiling water and cooking at boiling temperature until out- side of meat has lost its red color Methods of cooking less tender cuts of meat: Chopping meat, then panbroiling or roasting 37^ Dinner Braising — searing meat, then adding small amount of water, covering pan, and baking in the oven Pot-roasting — searing meat, then adding small amount of water, covering, and cooking on top of the stove Methods of cooking tender cuts: Broiling — heating over hot coals or directly underneath a gas burner Panbroiling — heating in a hot greased frying pan. There should be no grease accumulated in the bottom of the pan. Roasting — baking at a low temperature in an uncovered pan. Add no water. The meat may or may not be seared. Sear, if desired, before or after baking, in very hot oven — 300° F. — 20- 30 minutes. Bake uncovered in hot oven — 300° F. {330° F. for small roasts) Rare — 18-32 minutes for each pound. ( Internal temperature, 140° F.) Medium — 22-45 minutes for each pound. ( Internal temperature, 160° F.) Well-done — 27-48 minutes for each pound. {Internal temperature, 170 0 F.) TIME TABLE FOR BRAISING BEEF Sear in very hot oven — 300° F. — 20-30 minutes. Bake covered, water in pan, 30 minutes for each pound at the following temperatures : TIME TABLE FOR ROASTING BEEF Less than 6 pounds at 300° F. 6 to 9 pounds at 2 750 F. Over 9 pounds at 230 0 F. TENDER CUTS OF BEEF Steaks Roasts Prime rib Sirloin Porterhouse Sirloin Porterhouse Club, Delmonico, T-bone, or minute LESS TENDER CUTS OF BEEF Steaks Round Flank Skirt Rump Round Chuck rib Chuck English cut, Boston Roasts Stews, Soups Hind shank Flank Navel Brisket Neck Foreshank Shoulder cut, or crosscut Meats for Dinner — Buying Beef 373 REVIEW QUESTIONS AND EXERCISES A nswer each of the following questions with one or very few words. W ith-