The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1910-11-17
COOKING MEATS
How Best Flav0rS Are
Obtained.
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eY EDNA NOBLE WHITE,
\ ssociate Professor OF Domestic
o. S. U.. Columbus.

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The value of meat as food is due
to the fat and tissue-buildips sub
stances which it contains Tire It's
sue building substance is in the lean
of the meat
Reasons for Cooking Meat.
The objects of cooking meat are to
develop flavor. improve appearance,
kill any living organisms. and to
soften the connective tissues If they
are present in large amounts. Dry
heat such as is used in frying and
roasting shrinks and hariens the
connective tissue. Moist hcat-such
as steaming, stewing, etc.--softens
the connective tissue. The favor is
better developed in meat cooked by
dry heat because of the higher tenn
perature and also because Of the
Drowned outside So we prefer the
broiled steak or the roast If the meat
is a tender cut.
The Cuts Of Meat.
The cuts of meat may he roughly
divided into two classes tough and
tender. The toughness may be due
to the amount and kind OF connective
tissue. The porterhouse steak cut out
from the bsck where the muscles are
little used, is more tender tnan the
round cut from the leg whore the
/ muscles are in constant use.
The bodv Of the animal is divided
by the but, her through the backbone
into sides or halves. and then each
of these is cut between the twelfth
and thirteenth ribs into fore and
hind quarters.
The most lender and most expensive
cuts lie ju back Of the center OF the
backbone, decreasing in "a ne as
either extremity is approached. The
best part Of the forequarter is taken
from the ribs and is usually cut into
roasts. A rib roast is tender and
may be roasted in an open Jan with
dry heat.
The outer parts Of the fore quarter
include the chuck, neck, etc, and be-
long to the tough cuts. so they must
either be ground or cooked IS moist
heat, as in pot roasts, stewlnG. brais-
ing, corning, or in soup. These cuts
are fully as nutritious as the more
expensive ones, and If properly
cooked, at low temperatures and we'll
seasoned, they offer an excellent
means Of reducing cost of 'ot
Most Expensive Cuts.
The most expensive and tender
cut comes from the short Tbs in
front of the hips and is known as
the porterhouse cut.
Where the tenderloin muscle ends,
the loin cuts begin and exterd back
to the rump cut. These ar not so
tender as porterhouse, but still are
ciassed as tender cuts, and therefore,
are suitable for broiling Tie rump
piece is ordinarily cut into roasts
but they usually need the applica-
tion of some moist heat to make
them tender, so we use them as pot
roasts. Below the rump hes tho
round, a piece Of meat that has little
waste and good flavor. The inside or
waste and good flavor The use Of
II DIST heat or grinding is usually ad-
visable.
Cooking Of Meat.
The lean of meat is hard med by
heat. The higher the ten lerature
the harder and tougher ,he meat.
Therefore, we use high temperature
only at the beginning of the cooking
process to form a coating over the
outside which will retain the juices,
and then lower the heat so that the
interior of the meat may not be
toughened. For this reason also,
steaks should not be cut TO thin /;
never less than three-quarters of an
inch and thicker than that - desira-
BILE.
Use Of Dry Heat.
/. BROILING. A properly broiled
steak will be well Drowned on the
outside and juicy and pink on the IN
side. A steak that is gray Ill the
way through will not be juicy, be-
cause the interior Of the steak has
been hardened by the heat The
steak should first be scared IN eth
, er side to retain the juice. AS soon
as the meat is Drowned on either
SIDE, the neat snoulu De ETNuceu 81
that the interior will not be over
cooked.
2. ROASTING. The samS princi
pie OF high heat at first for soaring
D and then a lower heat to tiuish th'
cooking, applies In the roasting o
neat also. II the fat side is PLACED
uppermost in the pan, bastiDg will
not be found necessary. II the roas
y is lacking in fat, bind a piece OF sue
" on the uppermost side.
Use Of Moist Heat.
Stewing, braising, steaming, etc
are examples of cooking by mois
heat. BY browning the meat first,
good flavor is produced. In stewinl
= the meat is cut in smaller pieces an
is served with the broth or gravy 8
that none OF the flavor and hutritiv
material will be lost. In braisinl
the meat is placed in a covered pa
a H. o,an and ~ In nuy