Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1893-11-04
BAKED MEATS.
The Close Range l. Net All That IL Is
Cracked Up 10 BE.

/ The Close Range 4 Not All That II Is
Cracked Up 10 I8e.
The very general adoption % tho
close range" or kitchen in place Of
I the open CRATE has necessarily caused
an abandonment u the methC6 Of
K roasting cur meat before the open
IRE. and the substitution a the pro-
Z cass 81 baking in a close chamber or
oven No doubt that the latter
method Is the most convenient and
The most economical. but il may be
questioned whether il is the most
wholesome. In baking. the meat is,
IS il were. cooked in lis own juices;
the Fapors exhaled from the warm
heat are confined in the close oven.
and do not escape into the atm0s
phere. adding. no doubt. to the havor
and also 10 the richness of the food
AZ the same time. the Joint sur
rounded b. tins dense yapOr does not
yield lis juices 80 freely as when
roasted il an open atmosphere. as
can be seem by comparing the yield
81 dripping obtained in the dish In
which a Lex Of mutton has been
baked with the amount which a
smaller Joint gives 10 the dripping
pan when FOaeted- That q very large
quantity 81 the more oily portion %
the fatty matters, especially Of the
fat distributed between the muscular
hbers, does not leave the meat when
baked can BE- shown by examining e
slice 81 baked meat and comparing 1t
with a similar slice 81 roast meat.
hen i viii b. seen that Ia the for
mer minute oily globules are album
dainty distributed among the ii bers,
while IL meat that has been well and
thoroughly roasted they are colnpar.
aiiVely uRnoiiccabie
Moreover. the gravy from baked
meat when cut always yields more
grease than does that from roast
meat, though, as above stated, the
yield q the dripping pan Is less with
the former than the latter. Ii Is
this retention % the volatile aroma
and unctuons juices that renders
baked meat 50 popular, and no doubt
with persons q strong .tninachs il 4
not harmful; but when digestion /.
feeble we are convinced il Is highly
injurious. and that its utinued
use aot only aggravates but also Ia
duces indigestion. and that IL manr
instances very considerable beucHt
has resulted from the advice of thu
medical man to the patient to order
mis- meat 10 be roasted instead ~
baked
Our knowledge az present regard.
ing the respective digestibllity Or dif.
ierent fats i very imperfect. saws
the Scientific American, stlll, the
general aad popular opinion Il that
the more oily fats are less direstible
and more bilious" than the solid.
and IL Is these nuid fats which form
the grease o. cooked meats. Much
the same may be said regarding the
mode Of cooking bacon. Thus ia the
North OF England thick slices Of
bacon are placed in shallow tins ana
cooked in the oven. while rashers are
usually fried in pan over the fire.
In both cases, however. the bacon II
cooked in its own "dip. or most
oily portion % its fatty matter
II has long been pointed out that
bacon cooked by either Of the above
methods i "bilious article 81 diet.
whereas when bacon Il toasted Ii /.
not apt % disagree even with decld.
eddy bilious people the reason
being that the oily portion 81 the fat
or dip is removed and only the
more solid fat left We have no wish
to raise panic with regard d the
useful and economical .kitchener.n
but would merely suggest that bak-
ing may In some instances 10 the IN
suspected cause Of indigestion. IN
which case return to the use 81 the
roasting jack and the open fire would
seem desirable