EFORE taking up the subject of cooking meats, etc., it may
be of both interest and profit to our readers to explain some
of the fundamental principles which underlie the processes
of cookery. It is a lamentable fact that of the great multi-
tude of people who daily prepare food for human consumption, very
many have no idea of the principles involved. And yet these prin-
ciples are quite simple, and can be easily comprehended, and if they
were well understood, immense amounts of food might be saved
which are now spoiled in the cooking and thus rendered both unpal-
atable and indigestible.
BROILING OR GRILLING — To broil successfully put meat on a
broiler or gridiron, put it over the fire, and heat it suddenly to crust
the outside and keep in the juices. Fibres of meat are surrounded
by water holding in solution albumen and certain soluble salts which
are of the highest value as food. Albumen is soluble in cold water,
it begins to coagulate at 145°, sets into a jelly at 160° and becomes a
tough opaque mass at 212°. When suddenly heated this albumen
near the surface coagulates and forms a thin film or crust which
will hold in the other nutritive juices. The crust should, if pos-
sible, be formed all over the surface of the meat, and not on one
side alone. Do not stick a fork or anything else into meat to see
if it is done, as that will form holes and let out the juice.
If the article is dipped in melted fat before putting it on the
gridiron, it will help set the surface albumen quickly. If it is very
lean, or there is but little fat, it is well to draw it through a little
melted butter or oil on a plate. For fish, it would be well to always
do this, and the fish (not meat) may be sprinkled with salt and pep-
per before being dipped in the oil. Fish is also floured to prevent
its sticking to the gridiron.
When the meat is browned all over, and ceases to feel sjDongy, it
is done. A little experience will show just the right time to stop the
broiling; then allow it to rest for 1 minute on a very hot plate, and
serve. Do not put any salt on the meat while it is cooking; the
111
112 MEATS
seasoning should be put on the meat after it is put on the hot plat-
ter. Kemember, therefore, that the rules for broiling are always the
same, viz.: a hot fire at ^rs/ with a hot gridiron well greased; fre-
quent turning; no holes made to see if the meat is done and so let
out the juices. Also remember, that the smaller the article, the hot-
ter the fire necessary, and that for larger ones a more moderate fire is
needed, or hold it further away from the fire.
Page 81
Presented as published in 1902. 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
BEFORE taking up the subject of cooking meats, etc., it may be of both interest and profit to our readers to explain some of the fundamental principles which underlie the processes of cookery. It is a lamentable fact that of the great multitude of people who daily prepare food for human consumption, very many have no idea of the principles involved. And yet these principles are quite simple, and can be easily comprehended, and if they were well understood, immense amounts of food might be saved which are now spoiled in the cooking and thus rendered both unpalatable and indigestible.
BROILING OR GRILLING — To broil successfully put meat on a broiler or gridiron, put it over the fire, and heat it suddenly to crust the outside and keep in the juices. Fibres of meat are surrounded by water holding in solution albumen and certain soluble salts which are of the highest value as food. Albumen is soluble in cold water, it begins to coagulate at 145°, sets into a jelly at 160° and becomes a tough opaque mass at 212°. When suddenly heated this albumen near the surface coagulates and forms a thin film or crust which will hold in the other nutritive juices. The crust should, if possible, be formed all over the surface of the meat, and not on one side alone. Do not stick a fork or anything else into meat to see if it is done, as that will form holes and let out the juice.
If the article is dipped in melted fat before putting it on the gridiron, it will help set the surface albumen quickly. If it is very lean, or there is but little fat, it is well to draw it through a little melted butter or oil on a plate. For fish, it would be well to always do this, and the fish (not meat) may be sprinkled with salt and pepper before being dipped in the oil. Fish is also floured to prevent its sticking to the gridiron.
When the meat is browned all over, and ceases to feel spongy, it is done. A little experience will show just the right time to stop the broiling; then allow it to rest for 1 minute on a very hot plate, and serve. Do not put any salt on the meat while it is cooking; the
seasoning should be put on the meat after it is put on the hot platter. Remember, therefore, that the rules for broiling are always the same, viz.: a hot fire at first with a hot gridiron well greased; frequent turning; no holes made to see if the meat is done and so let out the juices. Also remember, that the smaller the article, the hotter the fire necessary, and that for larger ones a more moderate fire is needed, or hold it further away from the fire.