Foods, their selection and preparation

From the standpoints of total shrinkage during defrosting and cooking and of the palatability of the cooked meat, it makes little difference whether meat cuts are de¬ frosted before or during cooking. From the standpoint of cooking time and fuel con¬ sumption, however, complete defrosting be¬ fore cooking is advised for at least the large chunky cuts. A big advantage in favor of defrosting before cooking is that the meat is cooked in the same ways, at the same tem¬ peratures, and for the same lengths of time as fresh meat which has not been frozen. Refrigerator defrosting is advised if time permits. There is somewhat less drip with refrigerator-defrosted meat than with that defrosted more rapidly at room temperature. It is best to defrost without removing the wrapping from the meat. If the wrapping is removed a good circulation of air is needed during the defrosting period to prevent the accumulation of surface moisture and the growth of slime-forming bacteria.1 The defrosting time varies with the weight, shape, and thickness of the cut of meat, as well as with the temperature of de¬ frosting. The thinner the cut the shorter the defrosting time. At a refrigerator tempera¬ ture of 45° F. a 2-inch porterhouse steak, frozen solid, will require close to 24 hours to defrost, while a half-inch porterhouse will defrost in about four hours. The higher the temperature used in defrosting, the shorter the time. Frozen steaks, l-inch thick, which will defrost in three to four hours at room temperature will require about 18 hours in the refrigerator. An electric fan blowing across the meat decreases the defrosting time. SELECTED REFERENCES Basic Beef Cuts (in color). American Meat Institute, Chicago, 1946. Bjorka, Knute. Marketing Margins and Costs for Livestock and Meat , Bureau of Agricultural Eco¬ nomics. Technical Bulletin No. 932, United States Department of Agriculture, 1947. Bull, Sleeter, Webb, R. J., and Ashley, R. C. Beef for the Table. Circular 585, University of Illinois, College of Agriculture, Urbana, 1944. Bull, Sleeter. Pork for Table. Circular 622, University of Illinois, College of Agriculture, Urbana, 1948. Bull, Sleeter. Veal for the Table. Circular 629, University of Illinois, College of Agriculture, Urbana, 1948. Gamble, Margaret Turner, and Porter, Mar¬ garet Chandler. To Market to Market , Chap. II. The Bobbs-Merrill Company, New York. 1940. Lowe, Belle. Experimental Cookery , 3d ed., Chap. VIII, pp. 201-240. John Wiley & Sons, Inc., New York, 1943. Meat Manual. National Live Stock and Meat Board, Chicago, 1949. *0)1. Paul P. Logan, The Cooking of Frozen Foods. News Bulletin, National Restaurant Association, December, 1946. [192] XIV * Meat Cookery PRINCIPLES OF COOKERY Cooking brings about many changes in meat. Heat improves the appearance and palatability of meat, but causes shrinkage and affects, to some extent, its nutritive value. During cooking there are changes in the pigments and proteins; there may be some loss in the unstable and soluble vita¬ mins. The water evaporates, the fat melts, and both fat and meat juice escape and form drippings, or combine with the cooking liq¬ uid. Research has established certain prin¬ ciples or facts which may serve as guides to good meat cookery.