a. Put one in a cold frying pan and cook it,
heating slowly at first.
b. Put the other in a hot frying pan.
Explain why the juices flow in one case and not
in the other.
C. PREPARE BROILED BEEFSTEAK. When will you
salt it ? Serve with corn pudding.
CORN PUDDING (CORN A LA SOUTHERN).
To one can chopped corn, add two eggs slightly beaten,
one teaspoon of salt, one-eighth teaspoon pepper, one and
one-half tablespoons melted butter, and one pint scalded
milk✪ Corn Pudding; turn into a buttered pudding-dish and bake in
slow oven until firm.
From the " Boston Cooking-School Cook Book." By
FANNIE M. FARMER.
Curs OF BEEF AND PRINCIPLES OF COOKING MEAT
Beef is not always cut up in exactly the same way. In
general, the carcass is first split into two "sides" of beef,
then divided into the fore and hind quarters. From the
fore quarter are cut rib roasts and chuck. The first ribs
cut off are the best, known as "prime." The chuck ribs
may also be used for roasts or steaks. Brisket, shoulder,
clod, cross-ribs, plate and navel are all used for corned
beef ; while they, as well as the neck and shank, are used
for stews, ground meat, or soup meat. The shank is used
for soups.
The hind quarter consists of loin, rump, round, flank, and
hind shank. The loin furnishes the choicer steaks, club,
porterhouse, and sirloin, which are cooked by broiling, or
cut into roasts. The rump is used for steaks and roasts,
CUTS OF BEEF
177
1. Neck.
2. Chuck.
3. Rib.
4. Shoulder cled.
5. Fore shank.
6. Brisket.
7. Cross ribs.
8. Plate.
9. Navel.
10. Loin.
11. Flank.
12. Rump.
13. Round.
14. Second cut round.
15. Hind shank.
CUTS OF BEEF
178 FOOD STUDY
but is not considered so choice as rib and loin. It furnishes
much edible meat for the price paid ; however, it is some-
what coarse. The round is divided into parts called " top "
and "bottom", as the meat lies on the butcher's table in
being cut. "Inside" and "outside" would mean more in
locating the cut. The top is much the tenderer of the two
and is sometimes used for steaks and roasts, while the
bottom of the round serves for stews and Hamburg steak.
The flank is sometimes sold as flank steak, but needs to be
cut and pounded to make it tender. It is more often used
for stewing or corning.
The other parts of beef also used for eating are the
heart, liver, kidneys, brains, tongue, tail, and tripe (the
lining of the stomach).
It will be noticed that the more tender meat is reserved
for roasting and broiling. This means for the bulk of the
meat the use of a low temperature. Notice that, even in
a well-done roast of beef, the internal temperature is below
the simmering point of water. The surface, to be sure, is
exposed to very high temperatures and is correspondingly
toughened, but this small sacrifice is in order to furnish
flavor, also in order to coagulate the proteins near the
outside and so confine the juices. Stewing or boiling, and
pot-roasting or braising (which is really steaming and stew-
ing) are the methods employed in cooking tough meat. In
all these, the meat is exposed to a much higher temperature
than is used in cooking tender meat. Muscle fiber is such a
poor conductor of heat that in roasting and broiling only the
outside is much heated. But in the other methods, the
water or steam penetrates into the meat, carrying heat with
it.
Food study
1917Page 87 · 1 recipe record on this page
Presented as published in 1917. 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
a. Put one in a cold frying pan and cook it, heating slowly at first.
b. Put the other in a hot frying pan. Explain why the juices flow in one case and not in the other.
C. PREPARE BROILED BEEFSTEAK. When will you salt it ? Serve with corn pudding.
CORN PUDDING (CORN A LA SOUTHERN).
To one can chopped corn, add two eggs slightly beaten, one teaspoon of salt, one-eighth teaspoon pepper, one and one-half tablespoons melted butter, and one pint scalded milk; turn into a buttered pudding-dish and bake in slow oven until firm.
From the " Boston Cooking-School Cook Book." By
Curs OF BEEF AND PRINCIPLES OF COOKING MEAT
Beef is not always cut up in exactly the same way. In general, the carcass is first split into two "sides" of beef, then divided into the fore and hind quarters. From the fore quarter are cut rib roasts and chuck. The first ribs cut off are the best, known as "prime." The chuck ribs may also be used for roasts or steaks. Brisket, shoulder, clod, cross-ribs, plate and navel are all used for corned beef ; while they, as well as the neck and shank, are used for stews, ground meat, or soup meat. The shank is used for soups.
The hind quarter consists of loin, rump, round, flank, and hind shank. The loin furnishes the choicer steaks, club, porterhouse, and sirloin, which are cooked by broiling, or cut into roasts. The rump is used for steaks and roasts,
CUTS OF BEEF
1. Neck.
2. Chuck.
3. Rib.
4. Shoulder clod.
5. Fore shank.
6. Brisket.
7. Cross ribs.
8. Plate.
9. Navel.
10. Loin.
11. Flank.
12. Rump.
13. Round.
14. Second cut round.
15. Hind shank.
CUTS OF BEEF
but is not considered so choice as rib and loin. It furnishes much edible meat for the price paid ; however, it is somewhat coarse. The round is divided into parts called " top " and "bottom", as the meat lies on the butcher's table in being cut. "Inside" and "outside" would mean more in locating the cut. The top is much the tenderer of the two and is sometimes used for steaks and roasts, while the bottom of the round serves for stews and Hamburg steak. The flank is sometimes sold as flank steak, but needs to be cut and pounded to make it tender. It is more often used for stewing or corning.
The other parts of beef also used for eating are the heart, liver, kidneys, brains, tongue, tail, and tripe (the lining of the stomach).
It will be noticed that the more tender meat is reserved for roasting and broiling. This means for the bulk of the meat the use of a low temperature. Notice that, even in a well-done roast of beef, the internal temperature is below the simmering point of water. The surface, to be sure, is exposed to very high temperatures and is correspondingly toughened, but this small sacrifice is in order to furnish flavor, also in order to coagulate the proteins near the outside and so confine the juices. Stewing or boiling, and pot-roasting or braising (which is really steaming and stewing) are the methods employed in cooking tough meat. In all these, the meat is exposed to a much higher temperature than is used in cooking tender meat. Muscle fiber is such a poor conductor of heat that in roasting and broiling only the outside is much heated. But in the other methods, the water or steam penetrates into the meat, carrying heat with it.
Records on this page
Corn Pudding