2. Cut meat into small pieces, cover it with cold water, and watch the effect produced by the water on the meat. From this experiment you can learn why it is a mistake to wash meat m cold water. Digitized by Google 82 SECOND YEAR 3. Sprinkle a piece of meat with salt. Describe the result. 4. Heat to 165° 1 ts. beef juice in a tube; observe the result. Compare the juice with white of egg cooked at the same temperature. 5. Heat beef juice to 212**. What effect is produced by- getting beef juice boiling hot? By raising white of egg to a temperature of 212°? What likenesses or differences «an you find in the effects of heat on white of egg and on meat ? Cooking Meat. — Meat is cooked to improve the appear- ance and flavor, to kill germs, and to make the tissues more tender. Tender and Tough Meats. — The lean meat of the animal is muscle. If the muscles have had little exercise, the meat will be tender. This is one of the reasons why young meat is more tender than old. There is more juice to be found, how- ever, in muscles which have been very active. The loin and rump cuts taken from the back upper part of the creature make the choicest and tenderest cuts. Tender cuts may be cooked quickly and are suitable for broiling and roasting. Tough meat or tough cuts require long cooking and must be stewed, boiled, or braised. All tough cuts should be cooked slowly for a long time in a covered kettle, in order to soften the fibers and connective tissue so that they will become tender. Tough cuts of meat cooked properly are very nu- tritious as they have a really higher food value than tender cuts. Methods of Cooking Meat. — 1. Meat may be so cooked as to retain the juices. 2. It may be so cooked as to extract the juices. 3. Both methods may be combined. Cooking to retain Juices. — When broiled, roasted, baked, boiled, fried, or sauted, beef may retain practically all its juices. Digitized by Google MEAT 83 Only tender meats should be used for broiling, roasting, or baking. These processes are all accomphshed in dry air. Roasting used to be applied only to cooking done before an open jBre. But now when meat is cooked in the dry air of a hot oven it is said to be roasted. Broiling is done in three ways. First, over hot coals; second, broiling under the gas flame in a gas oven, and third, pan broiling. The secret of good broiling is to expose the meat to intense heat ; first sear the meat on both sides, then turn it frequently while cooking. Time Tables for Broiling and for Roasting Steaks 1 in. thick (rare) 6 to 8 m., (medium) 8 to 10 m. Steaks 1^ in. thick (rare) 8 to 12 m., (medium) 12 to 15 m. Mutton chops, 8 to 10 m. Spring chicken, 20 m. Small thin fish, 5 to 8 m. Fish in slices, 12 to 15 m. Bluefish and shad, 12 to 20 m. Sirloin or beef ribs, 10 to 12 m. per pound. Beef rump, 13 to 15 m. per pound. Beef round, 13 to 15 m. per pound. Mutton leg (done well), 15 m. per pound. Mutton loin (done well), 12 m. per pound. Mutton shoulder stuffed (done well), 15 m. per pound. Lamb, leg (done well), 48 to 20 m. per pound. Pork and veal, 25 to 30 m. per pound. Chicken, 15 m. per pound. Turkey, 10 lb., about 3 to 3^ hours. Cooking to extract Meat Juices. — Soups, broths, and stews are economical. For these forms of food the most inexpensive cuts may be used, because they can be so cooked as to sepa- Digitized by Google 84 SECOND YEAR

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2. Cut meat into small pieces, cover it with cold water, and watch the effect produced by the water on the meat. From this experiment you can learn why it is a mistake to wash meat in cold water. Digitized by Google 3. Sprinkle a piece of meat with salt. Describe the result. 4. Heat to 165° F. beef juice in a tube; observe the result. Compare the juice with white of egg cooked at the same temperature. 5. Heat beef juice to 212**. What effect is produced bygetting beef juice boiling hot? By raising white of egg to a temperature of 212°? What likenesses or differences can you find in the effects of heat on white of egg and on meat ? Cooking Meat. — Meat is cooked to improve the appearance and flavor, to kill germs, and to make the tissues more tender. Tender and Tough Meats. — The lean meat of the animal is muscle. If the muscles have had little exercise, the meat will be tender. This is one of the reasons why young meat is more tender than old. There is more juice to be found, however, in muscles which have been very active. The loin and rump cuts taken from the back upper part of the creature make the choicest and tenderest cuts. Tender cuts may be cooked quickly and are suitable for broiling and roasting. Tough meat or tough cuts require long cooking and must be stewed, boiled, or braised. All tough cuts should be cooked slowly for a long time in a covered kettle, in order to soften the fibers and connective tissue so that they will become tender. Tough cuts of meat cooked properly are very nutritious as they have a really higher food value than tender cuts. Methods of Cooking Meat. — 1. Meat may be so cooked as to retain the juices. 2. It may be so cooked as to extract the juices. 3. Both methods may be combined. Cooking to retain Juices. — When broiled, roasted, baked, boiled, fried, or sauted, beef may retain practically all its juices. Digitized by Google Only tender meats should be used for broiling, roasting, or baking. These processes are all accomplished in dry air. Roasting used to be applied only to cooking done before an open jBre. But now when meat is cooked in the dry air of a hot oven it is said to be roasted. Broiling is done in three ways. First, over hot coals; second, broiling under the gas flame in a gas oven, and third, pan broiling. The secret of good broiling is to expose the meat to intense heat ; first sear the meat on both sides, then turn it frequently while cooking. Time Tables for Broiling and for Roasting Steaks 1 in. thick (rare) 6 to 8 m., (medium) 8 to 10 m. Steaks 1^ in. thick (rare) 8 to 12 m., (medium) 12 to 15 m. Mutton chops, 8 to 10 m. Spring chicken, 20 m. Small thin fish, 5 to 8 m. Fish in slices, 12 to 15 m. Bluefish and shad, 12 to 20 m. Sirloin or beef ribs, 10 to 12 m. per pound. Beef rump, 13 to 15 m. per pound. Beef round, 13 to 15 m. per pound. Mutton leg (done well), 15 m. per pound. Mutton loin (done well), 12 m. per pound. Mutton shoulder stuffed (done well), 15 m. per pound. Lamb, leg (done well), 18 to 20 m. per pound. Pork and veal, 25 to 30 m. per pound. Chicken, 15 m. per pound. Turkey, 10 lb., about 3 to 3^ hours. Cooking to extract Meat Juices. — Soups, broths, and stews are economical. For these forms of food the most inexpensive cuts may be used, because they can be so cooked as to sepa- Digitized by Google

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