Aim. — To retain and develop flavor and change the color. Essential points. — The use of dry heat and no water. B. Methods for cooking tough cuts without much bone : Pot roast- ing, stewing, cooking as Swiss steak, etc. Aim.— To develop and retain as much flavor as possible but at the same time to cook for tenderness. Essential points. — Use liquid and long, slow cooking to make ten- der. Develop and retain flavor by browning first and starting in hot water; use well-seasoned gravy. Further flavor may be developed by browning 4t the last. C. Methods for cooking tough cuts with much bone: Soups and broths. Aim. — To extract all the flavor. Essential points. — Divide finely. Start in cold water; use long, slow cooking, 4. Principles involved in cooking tender cuts: A. Expose the meat at first to intense heat to sear the outside and keep in the flavor and juices. B. Eeduce the heat so as to cook through to the color desired. C. Determine when done by — (1) Time of cooking. — This is not a certain method since it varies Avith the size, shape, and structure of the piece. (2) Use of thermometer. — The temperature is a measure of the color change of the juices. Temperature. 60° C. (140° F.) 70° C. (158° F.) 80° C. (176° F.) Condition. Rare , Meiium. . . Well done. Color. Pink. Gray -pink. Gray-brown. D. Baste only with fat. since water dissolves the outside coat and will release juice and flavor. Do not cover since the steam con- denses on the lid and drips back as water, thus dissolving the outside coat of the meat. If meat is placed in the pan with the fat side up the fat fries out slowly and bastes the meat. 108 USE AND PREPARATION OF FOOD. METHOD OF DEVELOPING LABORATORY WORK. The women should prepare beef juice according to the directions below to determine the characteri^^tics of the muscle juice and to show the structure, composition, and color changes of meat. Have roasts brought to class and prepared theie. They may then be taken home and served or may be sold. If possible, have cuts of different shapes and calculate the time required per pound for cooking. Note any differences and discuss reasons for such differences. If it seems ad- visable, steaks or chops may be broiled. All the meat bought should be used. Trimmings of meat and bone may be used for soup and any excess fat rendered. A certain pro- portion of fat is desirable in cooking meat, but this should not be wasted. The fat left in the pan after cooking a roast should be saved and used for preparing gravies and seasoning vegetables or soups. It has the meat flavor so desirable for this purpose. Take all necessary precautions to prevent the fat from burning in the pan, and be sure all the fat and flavoring material are saved. This precaution should be taken at the end of each lesson in this unit. For methods of using this fat see Unit V. ]MAKIXG BEEF JUICE.

AI-modernized reading of the original text

Aim. — To retain and develop flavor and change the color. Essential points. — The use of dry heat and no water. B. Methods for cooking tough cuts without much bone : Pot roasting, stewing, cooking as Swiss steak, etc. Aim.— To develop and retain as much flavor as possible but at the same time to cook for tenderness. Essential points. — Use liquid and long, slow cooking to make tender. Develop and retain flavor by browning first and starting in hot water; use well-seasoned gravy. Further flavor may be developed by browning 4t the last. C. Methods for cooking tough cuts with much bone: Soups and broths. Aim. — To extract all the flavor. Essential points. — Divide finely. Start in cold water; use long, slow cooking, 4. Principles involved in cooking tender cuts: A. Expose the meat at first to intense heat to sear the outside and keep in the flavor and juices. B. Reduce the heat so as to cook through to the color desired. C. Determine when done by — (1) Time of cooking. — This is not a certain method since it varies Avith the size, shape, and structure of the piece. (2) Use of thermometer. — The temperature is a measure of the color change of the juices. Temperature. 60° C. (140° F.) 70° C. (158° F.) 80° C. (176° F.) Condition. Rare , Meiium. . . Well done. Color. Pink. Gray -pink. Gray-brown. D. Baste only with fat. since water dissolves the outside coat and will release juice and flavor. Do not cover since the steam condenses on the lid and drips back as water, thus dissolving the outside coat of the meat. If meat is placed in the pan with the fat side up the fat fries out slowly and bastes the meat. The women should prepare beef juice according to the directions below to determine the characteristics of the muscle juice and to show the structure, composition, and color changes of meat. Have roasts brought to class and prepared theie. They may then be taken home and served or may be sold. If possible, have cuts of different shapes and calculate the time required per pound for cooking. Note any differences and discuss reasons for such differences. If it seems advisable, steaks or chops may be broiled. All the meat bought should be used. Trimmings of meat and bone may be used for soup and any excess fat rendered. A certain proportion of fat is desirable in cooking meat, but this should not be wasted. The fat left in the pan after cooking a roast should be saved and used for preparing gravies and seasoning vegetables or soups. It has the meat flavor so desirable for this purpose. Take all necessary precautions to prevent the fat from burning in the pan, and be sure all the fat and flavoring material are saved. This precaution should be taken at the end of each lesson in this unit. For methods of using this fat see Unit V. MAKING BEEF JUICE.

Use and preparation of food