Principles of food preparation

A spoonful of the horseradish sauce on a Salisbury steak, with a broiled banana on the top, makes a delicious combination. Rolled Skirt Steak Trim a skirt steak, spread it with a well-seasoned stuffing, roll up like a jelly-roll, and skewer. Lay one or two thin slices of fat pork on the top, place on the rack of a baking pan, and bake, without the addition of any water for basting, for 45 m. Prepare a second skirt steak similarly to the first, steam it for 25 m., then bake for 20 m., or until the whole time of cooking shall have occupied 45 m. Compare the two steaks. Is there any difference in the flavor? in the consistency? Which is the more evenly cooked throughout? Stuffing for Skirt Steak Ingredients. 2 cups bread crumbs. M to 1 tablespoonful chopped onion 3>^ to J^ cup butter. or onion juice. 1 egg, well beaten. Seasoning of salt, pepper, chopped parsley, thyme, etc. Method. Moisten the bread crumbs with the beaten egg and the melted butter — if the bread is very dry it may need to be squeezed out of hot water before adding the butter; in this case the butter need not be melted. The seasoning may be added last, and the whole thing well mixed. This recipe can be used for a fish stuffing by adding chopped pickles or capers, or a mixture of the two. It can be used for fowl with or without the addition of oysters — one cupful or more. Experiments to Aid or Confirm Inferences 1. Examine a long section, and if possible a crosssection of meat under the microscope, noting the structure of voluntary muscle. 2. Test meat with litmus paper for acidity or alkalinity. Use dry litmus paper, neutral, and highly glazed. Apply it to the meat for a short time, then wash off the paper in distilled water and observe the color of the stain. 3. Scrape 8-10 grams of the pulp from a piece of lean meat with the edge of a knife, place it in a beaker, and mix it well with about 50 cc. of distilled water. Note which substances in meat are soluble and which are insoluble. 4. Place a portion of the clear, fibrous substance left from 3 in an evaporating dish, and add concentrated hj^drochloric acid to cover. Allow to stand for 30 m. Note any changes that have taken place in appearance, in texture. 5. Strain the liquid from 3 through cheesecloth, and squeeze the pulp as dry as possible. Taste both the pulp and the liquid. Has either one a flavor of meat? 6. Heat the liquid very slowly in a beaker, without stirring, until no further change takes place. Do you find that some of the portion soluble in water is coagulated by heat? What other changes were brought about by heating? Filter or decant the liquid. Does it still hold something in solution? Boil the liquid until it is reduced to one-half its volume, or less. Taste the residue on the filter paper. Taste the liquid after boiling down. Has either one a flavor of meat? 7. Wash thoroughly the pulp from 5, then heat it and taste it. Has it a flavor of meat? Is there any change in the flavor after heating?