The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1912-03-21

right and wrong way for cooking
meat just as there is in cooking all
articles of food, and it is a very simple
and easy matter for the average house
wife to learn these correct methods
and by putting them into daily prac-
tice increase the digestiblity, whole
someness, and palatability of her meat
dishes, as well as decrease the
monthly expenditure for meat.
Raw meat, particularly raw beef, is
more easily digested, than cooked
meat, because during the process of
cooking 1t becomes more and more
indigestible. This is due to the fact
that albumen cooked or coagulated IL
harder of'digestion in the raw state.
AS soon as meat is brought into the
house from the market, remove the
wrapping paper; as this absorbs the
juices and may give the meat an un-
pleasant flavor; wipe it with damp
cloth. Never wash meat, because the
juices are drawn out into the water
and large amount of nutriment lost
in this way.) Cut way any bruised
or discolored parts, remove any moist
looking connective tissue If the meat
Is not to be used at cnce. Also remove
the marrow Put in a cool place.
Don't sprinkle with salt and pepper un-
less the weather is very warm. Salt
draws out the juices and toughens the
fbers. If the meat must be kept in
warm weather, cook il slightly, Just
enough to scar the outside and heat il
throughout.
The heat OF cooking affects meat in
several different ways. A low tenn
perature makes the fibres tender, soft
ems the connective tissue and also the
fat. For soup making, when it is de-
sirable to draw out the juices of the
meat, it should be covered with cold
water and allowed to heat very slowly.
A very high temperature hardens the
fibres, toughens the connective tissue
and makes the fat somewhat indigest-
fble. AS salt toughens the fibres of
meat, 1t should not be added until
nearly the end of cooking. In the case
of broiling, not until the steak is fin
ished.
In roasting meat properly the out
side is quickly scared or coagulated by
the application OF intense heat "a tenn
perature of above PIP degrees F.)
This coagulating or settling of the
albumin prevents. the escape of the
juices inside and also prevents the
liquid outside from soaking into the
meat After a few minutes exposure
to this quick heat, the meat should be
cooked slowly. The interior part of
the meat might almost be said to
cook in its juices being heated on the
outside to temperature not above
120 degrees to $50 degrees, which is
rot high enough to coagulate and
harden the interior albumen.
Meat for frying Is much more
wholesome If dipped in eggs and bread
crumbs before placing in hot fat. The
action of the hot fat is to set or coagu-
late the .albumen and in this way pre-
vent the hot fat from soaking into the
meat and thus making it grease
soaked and indigestible.
For broiling we must have brisk
fire with no smoke (charcoal or coke)
as the albumin over the entire sur
face of the meat should be quickly
coagulated in order to prevent the
escape of juices. Always take care
to have the fire brisk and clear at the
of the meat may be rapidly set. The
action of the heat on the albumin is
just the same as the action OF the
intense heat at the beginning of the
roasting process. Don't turn broiling
meat with fork because this allows
the juices to escape. Use the fingers
If you have not pair of special tongs
Fingers were made before forks"
A stew, properly done, is made by
browning the meat in butter or fat
(this is. done for the same purpose as
the high temperature In roasting, broil
ing, etc. to coagulate the albumin
and prevent the escape OF the juices
For stews the meat is always cut in
rather small pieces. (The only diff
ference between boiling and stewine
Is that in the stew the meat is cut
into small pieces while in the broil
II is cooked in one piece. Less water
is used in stewing) After browning
in fat, the Drowned pieces are placed
in only a small amount or water and
allowed to cook slowly or sinner until
done. Slows are usually seasoned
rather highly with onions, bay leaf
etc.
This method is very satisfactory foI
cheap, tough cuts of meat. A stew
prepared in this way is just as whole
some, as palatable, and nutritious, and
much cheaper than dish made from
some expensive cut which. probably
doesn't really contain as much nutri
ment as the cut from the part OF the
animal which had had more exercise
For boiling, the meat Is wiped witt
n damp cloth, plunged In boiling water
allowed to cook FIVE minutes at boiling
temperature, to scar the albumin
After the first five minutes it should
be allowed TO cook more slowly
(about 1862 degrees F.)