The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-05-28
CONTINUED

DEVELOPING AND IMPROVING THE FLAVOR OF MEAT.
The typical ayors very paaabe PERSONS
which they developed
out attention being paid especially flavor Careful cooking aids
result is to be sought wherever possible Browning brings
out havOrs agreeable aaes Aside from these
adding flavor to otherwise rather tsee The havo
added preparing cooking
already described they be supplied to cooked the
'''"' ' RETAINING NATURAL FLAVOR
As has already been pointed out it is extremely difficult to
require prolonged cooking 1t sometimes partially accomplished
by first soaring the outside of the and thus preventing the
to let them into the which served with the meat itself
similar principle is applied when based with their
Round steak on Biscuits
Cut round steak into about half inch with
and cook temperature below the boiling point
is tender boil for five minutes and while still hot put the
reess cooker and leave for five hours Thicker the with
flour mixed with water allowing level easpoonfus cup
of water Pour the and gravy split baking powder
FLAVOR OF DROWNED MEAT OR FAT
unchanged flavor the meat itself comes the flavor
of roast meat have This broGned ay T married. I % U~G E
the rOas browning usually accomplished by
heating the meat in frying in which fat which has been tried
scorched The chief opinion fried
food held by many that always eating burned
fat When fat is heated too high it splits into fatty acids and gl
GERM and from the gcern formed substance (acron which
has very irritating effect upon the mucous membrane All will re
call that the fumes of Scoed fat make the water 1t not
surprising that such substance if taken into che stomach should
the objection fried foods they may illogical
they supply burned fat there for suspicion Many
wholesome fried bacon The course
thus cooked in the there less chance the
mpregnaed with Where pork used
good cooks know that it be cooked
even they have heard of the chemistry burned
for other similar recipes
browning the part it before covering with
suits in keeping of the natural avOrng within the
and allowing less the The flavor
greatly improved in this way.
The following with pork owe their saw
oriness chiefly to the flavor of Drowned fat
Salt POrk ciH Mir GrdrU
Cut salt cured thin slices If salt with
water and allow stand for the
qOldp Ma milk
tablespoonful of fat and abespOOnus
milk This is good skim milk which rich
whole milk The pork and milk with boiled
makes cheap simple meal people
like much Bacon often used place of salt pork making
this dish
Fried SAT- PORK cih salt Codfsh "Saltfsh Dinner"
12 pound pork pound goldfish cups skim milk
will do, tabespoOnfus -four speck of salt
the Goldfish strips, soak in ukewam
until tender but do allow the
tough Cut the pork onefourth inch slices
piece slowly until golden
pouring off the of tabepOOnfus of the
milk white Dish up the Goldfish pieces
around with boiled and bee persons
the pork the fat from it, gravy
las reished.
FLAVORING VEGETABLES, HERBS, SPICES, ETC.
havOrngs used in meat Dishes of which
all cOOsOniOns turnips garlic being perhaps
the widely known Butter be regarded
easOnngs and of makes the dish
favorng many dishes foods
Also though less commonly similar extracts
The following list includes various
Others number which is convenient keep always
Onions carrots green peppers paIsni, urnp
canned dried celery tops and parsley either fresh dried