The Yale expositor., 1914-06-11
LESSONS IN
/. DOMESTIC SCIENCE |
Prepared by tho
Agricultural Department
WASHINGTON, D. c.
HOW TO USE CHEAPER CUTS OF
MEAT.

expensive cuts, she encounters two
difficulties-toughness and lack OF fla
vor. All muscle consists of tiny tube
like fibers bound together In bundles
and groups of bundles by a membrane
called connective tissue. Tenderness
depends on the character of these
fibers and the connective tissue, which
are naturally most tender in the mus
Gle OF young animals or In those mus.
Giles of older animals which have not
been extensively used. The flavor OF
meat depends partly on the fat, which
is scattered all through the tissues
composing the muscle, but, mainly on
the "extractives," so called because
they can be dissolved out or Eek
tracted" by soaking in cold water
| The quality Of the extractives and the
resulting flavor Of the meat vary with
! the condition OF the animal and in
! different parts OF its body, the higher
priced cuts containing more extract
ives, or extractives of more pleasing
flavor The extractives have little or
no nutritive value in themselves, but
they are Of great Importance in caus-
ing the secretion of digestive juices
at the proper time in the right
amount, and of the right chemical
composition. II is this quality which
justifies the taking Of soup at the be-
ginning of a meal, and the giving of
broths, meat extracts and similar
preparations 10 invalids and weak per-
sons. These foods contain little nu-
tritive material, but they do aid in
digestion of other foods.
The heat of cooking dissolves the
connective tissue of tough meat and
in a measure makes it more tender,
but heat above the boiling point or
even a little lower tends to change
the texture Of muscle fbers. Hence
tough meat must be carefully cooked
In low heat long applied in order TO
soften the connective tissue without
unduly changing the fiber Cooking,
especially in water, presents a further
danger, namely, the escape into the
water Of the nutritious material in the
meat In cases where the liquid in
which the meat is cooked is to be
used, as in soups and some stews,
this is less important, or it may even
be an advantage, but where the meat
only is to be used the fact must al
ways be taken into consideration. Not
only is the amount of nutritive mate
rial In the meat lessened. but the ex-
tractives are lost and with them more
or less of the flavor the meat origi-
nally possessed. To lessen the chance
Of loss, cooks frequently scar the ex-
terror Of the meat either in hot fat
or in boiling water before beginning
long cooking, or tough meat may be
pounded or chopped to break down
the tissues to a certain extent, and
thus permit shorter cooking.
Following are methods of cooking
suet meats recommended in Farmers
Bulletin 391, United States depart
ment of agriculture:
Meat may be cooked in water in
a number of ways without allowing
the water to boil violently. With the
ordinary kitchen range this is accom-
plished by cooking on the cooler part
of the stove. Experience with a gas
stove, particularly if 1t has a small
burner known as "simmerer," usual
ly enables the cook to maintain tenn
peratures which are high enough to
sterilize the meat and make II tender
without hardening the fibers. The
double boiler would seem to be neg
lected utensil for this purpose. It's
contents can easily be kept up to a
temperature of 200 degrees, Fahren-
heit. and nothing will burn. Another
method is by means of the fireless
cooker, in which a high temperature
can be maintained for a long time
without putting the foods over the
fire again.
Braised beef, pot roast and beef
la mode are the names given to dishes
made from the less tender cuts OF
meat. They vary little either in com
position or method of preparation. In
all cases the meat is Drowned on the
outside to increase the flavor and then
cooked in a small amount of water in
a closely covered kettle or other re-
ceptacle until tender. The flavor OF
the dish is secured by browning the
meat and by the addition Of the sea-
soning vegetables. Many recipes sug-
gest that the vegetables be removed
before serving and the liquid be thick
ened. AS the vegetables are usually
extremely well-seasoned by means of
the Drowned fat and the extracts of
the meat, 1t seems unfortunate not 20
serve them
or course. the kind, quality, and
shape of the meat all play their part
In the matter Extra time is needed
for meats with a good deal of sinew
and tough fibers such as the tough
steaks, shank cuts, etc; and naturally
a fillet OF beef, or a steak from a
prime cut, will take less time than a
thick piece from the shin. Such dishes
require more time and perhaps more
skill in their preparation and may in
volve more expense for fuel than the
more costly cuts, which like chops or
tender steaks may be quickly cooked,