Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-03-18
.. Table Talks.o
by Jeanette Boyer. Home Service Dept,
Royal Milling Company
MEAT COOKERY AND THRIFT


Skin. yes-but good sense ans knowl-
edge, more, Is required OF the woman who
would be a good meat cook. No matter
what the cut OF meat, she may make II
tender or tough by her method OF cook
ing. A great deal more Is required than
to put meat In a pan aud let IL sixxle or
boil as the case may be. Yet few realise It.
II buy the best meat the butcher has,
and yet John says my steaks are tough
is the vail of one of my friends. Yet an
other, who does not buy the most expen-
sive cuts In the market. and whose butch
er's bills are half OF those of her neigh
boris, serves meat to her family that Is
tender and luscious with Juice.
The second woman grants that there IL
a principle In meat cookery and observes
1t. The first understands no principle and
doubtless thinks she is boiling a turnip or
frying an egg, when a pot roast Is In the
kett's or a steak on to broil.
Know Then
TIC apply this principle, we must know
that lean meat Ia muscle. And naturally
the more a muscle Is used the stronger aud
tougher 1t becomes. The tender, expensive
cuts. then come from a part OF the animal
which Is least used, and the tough cheaper
cuts are muscles which are often used.
We must also understand the structure of
lean meat which Is made up or bundles or
hollow nbres or tubes bound together with
connective tissue. These little tubes are
filled with juice. When meat Is cut across
the grain, Tile JUICE ou1tr Oul. Al thC tVh-
der cuts the nbres or tubes are smaller and
shorter. with very little connective tissue.
In the tough cuts, the hbres are longer and
coarser and held together with more con-
nective tissue. In the tough cuts, the
nbres are longer and coarser and held to-
gether with more connective tissue.
:. A last thing about meats must we also
know, and In fact this Is true OF all other
proteins, too, such as eggs, milk and cheese.
Meat is toughened by extreme heat, but
As4,-at xtlfh .1ntr hnot and nniafnra
The Principle
Our principle OF meat cookery, then,
whether 1t be a tough or tender cut is
this: "a Scar meat over a hot fire or ID
boiling water so as to tougher the outside
of the meat and seal in the juices, to plug
up the ends of the little tubes so that the
fine flavor and moisture of the meat will
inside; (2) cook slowly, after the
juices are sealed In. until the center is
done.
A T-Bone Steak
There the principle is and as simple as
that. Just one, two, hot fire, slow cooking.
Let's apply 1t. Consider my woeful friends
expensive steak l presuppose it Is a T.
bone or ~sirloin, but at least an inch thick.
If she broils 1t in her oven, she should
the fire high, and put the steak close
to 1t. soaring 1t well, first on one side and
then the other. Then she should turn the
low. put the rack several notches
down, and let the heat penetrate to the
center of the meat slowly. II she would
1t this way, I'll wager there would be
no more male complaints In that house,
hold.
Should she prefer to pan broil the steak,
her system would be the same. Have the
skillet piping hot. Scar both sides Of the
meat well. then lower the heat and cook
slowly until done.
Suppose we are to have rib roast Of beef
Tor Sunday dinner. How do we apply the
Drinciple? Exactly the same, using a hot
wen, 800 degrees f., for about fifteen min
ties until the outside of the roast Is
AIRED, lower the temperature to $50 or less
han moderate until the inside OF the meat
S done.
Tough Cuts
But roasts and steaks are the expensive
NY thrifty friend could make tough cuts
ender and luscious. She follows the prin-
two. III 1t is a pot roast, the
uices are scared or sealed In over a hot
water added, the kettle covered, and
he meat allowed to simmer gently al
most under the boiling point, for two or
hree hours or until the connective It's
Iue Is softened and the meat tender and
uicy. She follows the same rule with her
putting the meat into boiling water,
cry often browning the meat over a hot
Ire to develop favor as we'll as to retain
uice and then simmering 1t slowly for a
ong time.
If my intelligent friend were to boil the
neat vigorously as she boils potatoes, 1t
would become decidedly tough and leath-
,ry.
OF course, should you prefer to have the
lavor Of the meat In the liquid, as we do
or soup, the meat should be put into cold
water and brought to a boil, adding salt
1t the beginning. Since salt draws out
he juice, 1t should not be added until the
surface of meat is well scared.
Since the cheaper tough cuts OF meat
just as much nutrient as the ex-
p%ensive cuts, and since with knowledge
they may be prepared to rival lido / dare
5ay) even the renowned Porterhouse, the
would-be thrifty housewife should give
them attention and practice.
Tough cuts can also be made tender by
pounding, then break up the long fibers by
grinding, and by cooking with acid such as
vinegar and lemon juice. Tomatoes, which
add distinction to any meat dish, contain
acid and thereby make the connective It's
sue Of meat easily softened.
Following are a few meat recipes you
will want in your file:
Spanish Meat Loaf
Two lbs. raw ground meat, z cups rolled
oats, 2 cups canned tomato, "a cup diced
~ tsp. salt, f. g. pepper, f. G.
cayenne, 1 small onion CHOPPED fine, i tbsp.
bacon fat or drippings.
Mix all together, and bake in a loaf tin
for about one hour. Drain of Juice and
thicken for gravy to garnish.
Hungarian GOulash
Iul n CHEAP tuL VI = lutO Shdii PACSCos
Scar In a little hot fat, stirring often to
prevent burning. Cover with water and
slowly for 2 hours. Season with
salt and pepper. Add potatoes cut In
cubes, small onions and slices of carrots
turnips. Cook until vegetables are
tender. Thicker liquid with -four rubbed
smooth In cold water before serving. To
mato may be added to this. 1t may be
In casserole and baked. If Gov
cred with mashed potatoes, or crust, makes
meat pie.
Mock Buck
Cover a large round steak with a bread
such as is used for poultry. Roll
steak around the stuffing. Hold In place
toothpicks or tie with a string. Brown
In hot oven, then reduce heat and cook
very slowly until meat is tender. Basic
the duck often so that the meat will be
Some water should be added to the
pan. When meat is done, drain of liquid
and thicken for gravy.
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