The citizen. [volume] (Berea, Ky.) 1899-1958, 1915-09-16
LESSONS IN |
DOMESTIC SCIENCE |
Prepared by the
Agricultural Department
wAsnINoToN. o. Q.
HOW TO USE CHEAPER CUTS OF
MEAT.

NOr. All muscle COnhlbNs u thy tucN
like nbers bound together in bundles
and groups OF bundles by a membrane
called connective tissue. Tenderness
depends on the character OF these
fbers and the connective tissue. which
are naturally most tender In the mus
Gle OF young animals or In those mus
cles OF older animals which have not
been extensively used. The flavor OF
meat depends partly on the tat, which
is scattered all through the tissues
composing the muscle, but mainly on
the "extractives." so called because
they can be dissolved out or "ex-
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 It's body. the higher
priced cuts containing more extract
ives. or extfactives 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
justines the taking OF soup at the be-
ginning OF a meal. and the giving OF
broths. meat extracts and similar
preparations to 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 II 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
unduiy changing the fiber. Cooking.
especially In water. presents further
danger. namely. the escape into the
water OF the nutritious material In the
meat In cases where the liquid in
which the meat In cooked Is To be
used. as In soups and some stews.
| this is less important, or II 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 In the amount OF nutritive mate
rial In the meat iessened 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 Farmer
Bulletin 3el. 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 q gas
stove, particularly II II has q small
burner known as a "simmerer." usual
~ enables the cook to maintain tenn
peratures which are high enough Il
sterilize the meat and make II tender
without hardening the fibers The
double boiler would seem to he a neg
lected utensil for this purpose. III
contents can easily be kept up to q
temperature OF 200 degrees. Fahren
heit. and nothing will burn. Another
method Is by means of the firelesi
cooker. in which q high temperature
can be maintained for long tim'
without putting the foods over thu
fire again.
Braised beef. pot roast and beef
In mode are the names given to dishei
made from the less tender cuts o
meat They vary little either In com
position OF method OF preparation. II
all cases the meat Is Drowned on thu
outside TO increase the flavor and theI
cooked In a small amount of water II
q closely covered kettle or other re
ceptacle until tender. The flavor o
the dish Is secured by browning tn
meat and by the addition Of the sea
sohing vegetables. Many recipes sue
gest that the vegetables be removes
before serving and the liquid be thick
ened As the vegetables are usual.
extremely well-seasoned by means o
the Drowned fat and the extracts o
the meat. It seems unfortunate not 4
serve them.
or course. the kind. quality. an
shape OF the meat all play their par
In the matter. Extra time Is needles
for meats with q good deal Of sineN
and tough nbers such rs the tougl
steaks. shank cuts. etc: and natural,
a inlet OF beef. or a steak from
l5rime cut. will take less time than
thick piece from the shin. Such dishe
require more time and perhaps NOR
skill In their preparation and may In
volve more expense for fuel than tn
more costly cuts. which like chops o
tender steaks may be quickly cooked
but TO the epicure. as well as to tn