The state herald., 1893-09-29
BAKED MEATS:
The Close Range Is Not Al, That It Il
Cracked tn 10 lie.

~"S ~'osS mango II Not, AN mat ~ II
Cracked tn to lie.
The very general adoption OF the
close range" or Kitchen in place OF
the open CRATE has necessarily caused
an abandonment OF tho method OF
roasting Our meat before tho open
fire, and the substitution of the pro-
cess OF baking in close chamber or
oven. No doubt that tho latter
method is the most convenient and
tho most economical, but IL may DO
questioned whether II 10 the most
wholesome. Iii baking, the meat ID.
Us 1t wero, cooked in its own juices;
the tapors axhalsd from, tho warm
heat are confined in tho close oven,
and do not escape into the atmos-
phere, adding, no doubt, to tho flavor
and also to the richness of the food.
At the same time, the joint sur
rounded by this dense vapor does not
yield its juices SO freely rs when
roasted In an opcn atmosphere, as
cdn be seeh by comparing the Yield
OF dripping obtained in the dish hi
which leg of mutton has been
baked with the amount which
smaller joint gives to the dripping
pan when roasted. That very large
quantity OF the more oily portion OF
tho fatty matters, especially of the
fut distributed between the muscular
iibers, does not leave the meat when
baked can be shown by examining d
slice of baked meat and comparing ii
with similar slice OF roast meat,
when it will be seen that In the for
mer minute oily globules ire abun-
dainty distributed among the fibers,
while In meat that has been we'll and
thos Seshiy rohst6d they are compar.
ativoly nnnoticeable.
Moreover, the gravy from baked
meat when cut always yields more
grease than docs that from roast
meat. though. as above stated, tho
yield of the dripping pan is less with
the former than the latter. 1t is
this retention Of the volatile aroma
and unctuous juices that renders
baked moat so popular. and no doubt
with persons OF strong stoinachs II is
not harmful; but when digestion Is
| feeble we are convinced II Is highly
injurious. and that its coiitin,icd
use aot only aggravatcs but also in
! duces Indigestion, and that in many
instances very considerable benefit
has resulted from the advice OF the
medical man to the patient to order
his meat to DO roasted instead of
baked.
Our knowledge at present regard-
ing the respective digestibility of dii-
ferent fats is very imperfect. saws
tho Scientific American. still, the
general ind popular opinion is that
the more oily fats are less digestibls
and more ..biliousn than the solid,
and 1t is these fluid fats which form
the grease OF cooked meats. Much
tho same may be said regarding the
mode OF cooking bacon. Thus in the
North of England thick slices of
bacon are placed in shallow tins and
cooked In the oven while rashers arc
usually fried in n pan over tho fire.
In both cases. however. tho bacon is
cooked in its own dip or most
oily portion of its fatty matter.
1t has long been pointed out that
bacon cooked by either of the above
methods is Il "bilious article of diet,
whereas when bacon IL toasted II L.
not apt to Disagree oven with deeid-
eddy "bilious" people tho reason
being that the oily portion of the fat
or dip is removed and only the
more solid fat left We have no wish
to raise panic with regard TO the
useful and economical Kitchener"
but would Nicely suggest that bak-
ing may In some instances be the UNI
suspected cause Of Indigestion. in
which case n return to the use OF tho
roasting jack and the open FIRE would
seem desirable.