The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1912-01-18

The methods of, cooking meat by
application Of dry heat are broiling,
pan broiling, oven roasting in
an uncovered pan or roasting
before an open fire. The steak
may be broiled under gas or
over glowing Goals, and II properly
done will be we'll Drowned on the out.
side and juicy and pink on the inside.
A steak that is gray all through will
not be juicy, because the proteids dis
solved in the juices have all been
hardened by the heat.
The steak should be first scared on
either side, to retain the juice, then
removed farther from the flame SO
that the interior will not be over
cooked. Frequently it Is more conve-
nient to broil in a frying pan or skill
let. In this case the pan should be
smoking hot and may be rubbed light
ly with bit of fat to prevent stick
ing. AS soon as the meat is Drowned
on either side, the heat should be re-
duced. as in ordinary broiling. II fat
collects in the pan it should be pour
ed off, otherwise the meat will be
sauted rather than broiled and will
lose in flavor.
A number Of experiments in the
roasting OF meat were carried on at
the University of Illinois, and it was
found that for tender cut the closed
pan did not give as satisfactory re-
suits, as far as flavor and appear
ance were concerned, and the losses
were greater than where ar open pan
was used. The same principle of high
heat at first for soaring and then a
lower heat to finish the cooking ap-
plies here, also. Ii the fat side is
placed uppermost in the pan basting
will not be found necessary. If the
roast Is lacking In fat, bind a piece of
suet on the uppermost side
The methods of cooking by the ap-
plication of moist heat are stewing,
braising. steaming, etc. BY browning
the meat first good flavor is pro-
duced and probably more of the
juices arc retained. In stewing the
meat is cut in smaller pieces and IS
served with the broth or gravy so that
none Of the flavor and nutritive mate
rial will be lost. In braising the meat
is placed in Sovered pan in the oven
and steamed in it's own juice. A pot
roast is similar, except that it is cook
ed in a kettle on top of the stove.
A small amount of water is usually
added in both cases, and the meat
may be Toured and Drowned in smok-
ing fat before the water Is added. The
temperature after the browning pro-
cess is finished must be low. This
method may be used with steaks,
also, browning thoroughly. then add
ing small amount of water, covering
closely and cooking for a long time
over a slowsflre.
Unless the broth is served with the
meat, quite a little of the nutritive
and havoring material may be lost,
since the extractives, mineral matter
and some of the proteid will dissolve
in water, The scum which covers the
surface Of broth Is mostly made up OF
the dissolved proteid which has been
hardened by heat, as are also the set
things. In clear broth this scum and
any solid particles are usually care
fully removed before serving, so that
there is little left in the broth but
some mineral salts and the extrac-
tives, The strong meaty flavor de-
ce;ges many people who imagine be-
cause Of 1t that the broth is nourish-
ing. These extractives are allied to
the stimulating substance found in tea