The Providence news. (Providence [R.I.]) 1891-1906, 1901-02-22
ABOUT
BOILING
nEATS

Broiiing is no doubt the easiest. the
meat and yet how rarely we md a chop
or steak broiled to perfection At home.
writes Mrs. Gesine Lsmcke In the Mail
and Express. Men often wonder why they
cannot obtain broilsd meat AT home tho
| same as L. served I'm nrst-ciass hotels and
restaurants. While the roasted meats and
poultry are generally better than those
served In hotels and restaurants, tho
chops and steaks are far inferior. This
inferiority Is largely due 10 the want OF
understanding OF the difference between
the coal flame and fat flame. and second,
the ADVANTAGE afforded In large estab-
lishment, where specially adapted grills
or broilers are used over a bed OF glowing
charcoal, where the cook can expose his
chops and steak 20 a maximum OF radiant
heat with a minimum OF CONNECTION heat,
the hot air which passes I'm current
over the charcoal surface having such
small depth that it barely touches the
bar OF the broiler. This may be noticed
by the flames produced by the flames pro-
duced by the dropping OF the fat. The
same obliquity OF draught prevents the
serious blackening OF the meat. which,
although harmless. Ii unsiehtly and cal
culated TO awaken prejudice. The high
temperature rapidly impaired by tho
radia ton to the surface of the meat forms
thin superficial crust Of hardened and
| semi-carbonized albumen and iibre, that
resists the outburst OF yapor. and pro-
duces within a certain degree of high
pressure which probably acts in loosen
ing the fbres.
A well-broiled steak Is pulled made
thicker In the middle. aud a cooked one
is shriveled up and thInned by the slow
departure OF it's Juices. In ordinary do
IL L.
broiler over a coal FIRE. The object to be
obtained In broiliug the meat is 10 raise
the juices OF the meat throughout to about
the temperature OF lS0 degrees Fahren-
heit as quickly as possihlc. an order that
the cooking may he completed before the
water Of these juices shau have had time
10 evaporate excessively, Therefore the
heat should be placed as near 10 the sur
face OF the glowing carbon as possible.
But N the meat IL put too close 10 the coal
over a glowing fire some on the fat will
melt drop on the coal and burn and tho
steak will be blaokened by smoke. This
smoke. although Cnsightly by it's appear
ance is harmless. as the rame Is caused
by the combustion or its own fat and the
deposit on the steak will be n little beef
Juice, more or less biackened by beef car
bon. But these have no other favor than
that or cooked beef
If. on the other hand, the smoke is
ulTtCty DN the Ife, tndn tno
smoke IL nauseous and unhealthy. The
fame from coal fire is due 10 the dstil-
latior and comhus ton OF tarry vapors.
III such a flame strikes a cool surface like
that of meat. ~ will condense and deposit
thereon a tlm OF crude coal tar and coal
naphtha. which is not only unsightly but
not heslthful. This shows how difficult IL
is 10 broii chops and steaks 10 perfection
over an ordinary coal fire. where tho cook
is expected 10 broii. cook and bake all at
the same time. The general method
adopted by the cooks is To place the meat
for a few minutes on the broiier. just
long enough TO have the meat marked
by the broiler. then fnish cooking Il i'm
the oven. Broiling done by gas Is gener-
ally superior 10 that done over "A coal fire,
In the gas grill the radiant surface is usu-
ally cast iron grating which
throws the heat down. the article to he
cooked being placed. below the grill In its
own dripping pan, IT, IN subjected to
|. bath OF oil vapor as well as to the radi-
ant heat. owing to the better control OF
the heat. IL is, therefore. advisable for
families who wish TO have their meats
broiled to perfection TO have the broiling
done by gas