Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-25
Oven Roasting Methods
Three General Glasses of Cooking Are to Be Con-
sidered- Soaring Has Definite Purpose.
Various Kinds of Meat

TIVE cooking Of meat can be reduced
l. to three principal ways. The first
way is by the application of intense
heat to keep in the juices, which Is suit
able only for portions OF clear meat
when the fibers are tender. BY the
second method the meats are put IN
cold water and cooked at a low tenn
perature. This is suitable for bone,
gristle and the toughest portions OF the
meat, which for this purpose shouid De
divided into small bits. The third
method Is a combination of these two
processes and consists of soaring and
then stewing the meat. This is suitable
for cuts that are neither tender nor
very tough.
Eject Of Temperature.
BY putting meat in cold water and
allowing the water to heat gradually 2
the meat becomes tasteless; and by
long cooking the connective tissues are
softened and dissolved, which gives to
the stock when cold a jeuylike consist
ency. This principle applies to soup
making.
BY putting meat in boiling water, al
lowing the water to boil for a Few MIN
utes. then lowering the temperature,
juices in the outer surfaces are quickly
coagulated, and the inner Juices are
prevented from escaping. This prln-
ciple applies where nutriment and flavor
are desired in meat-for instance, boiled
mutton or fowl.
BY putting the meat in cold water,
bringing quickly to the boiling point,
then lowering the temperature ana
cooking slowly until the meat Is ten
der, some Of the goodness will be IN
the stock, but a large portion VIII be
Fer ivref
when cooked to use for made-over
dishes or Scotch broth.
Oven Roasting.
There are times when fine oven
roast FITS the menu best. 1t can be pre-
pared at the same time as o deilclous
oven dinner is being cooked, or u can
he served fresh and hot. A chuck or
r1frnp roast from a quality beef carcass
is better than q rib roast from an IN =
ferior animal. Only the tender cuts OF
meat are suitable for roasting. All
other portions are best cooked In moist
heat. Young poultry is preferable when
the bird Is baked whole. As to beef, the
rib cut makes an excellent roast. me
x1lrnp is a satisfactory cut II q large
service is required. The leg. loin, crown
and shoulder roasts of lamb and mutt
ton are good. From pork the loin,
shoulder and fresh ham are good baked.
The loin, shoulder and leg Of veal are
The cuts most frequently roasted.
Just as one needs to note color, tex
tire and marbling with fat, so when
purchasing meat one needs to use judg-
inent In its roasting. II the meat has
considerable exposed surface, with lat
and bone. as in a chuck roast, it will
roast in q little less time than specified.
II very compact, II may require more
time. A very small roast may require
more time per pound. II unusually
time. Even q piece Of meat OF very
poor quality may be oven roasted II
given plenty Of time, with the oven
temperature not above $50 degrees f..
and with enough moisture in the rooster
10 steam the roast rather than really
roast it. Too high temperture shr1nkS
meat, making it less tender. II fun so
minutes per pound for pork cannot be
allowed, it is better to buy beet; which
can be served rare, but be sure that the
quality Is good. Z
When roasting beef, pork, lamb and
mutton q cover should not be used,
as these meats are delicious when
cooked In the ovens dry heat without
@ cover to retain steam in the pan.
The method should be different with
veal, due to the scarcity Of fat and
the large amount Of connective tbs.
sue. It is most palatable when roasted
In covered pan. Chicken, turkey and
all fowls are better cooked with a
cover on. With q meat thermometer
70 indicate when q roast Is done, q
housewife can experiment with her
oven and determine on her own
methods. 1t Is great convenience to
have the roasting pan appropriate In
size for the oven used.
Soaring Methods.
It IL desirable, when cooking meats,
20 prevent the escape of the juices
linleas the object Is to make broth or
soup. A good way to prevent the
the surface of the meat quickly by
heating II In fat, or the same result
may be attained by plunging 1t into
boiling water. Soaring seals in the rich
juices Of the meat by forming q brown
protective coating, then the meat cooks
in is own juices afterwaEd. Heat the
oven to $50, 500 or $50 degrees p.
Place the meat In the rooster uncover
ed and allow to scar well on all sides,
which requires about rs minutes, de-
pending upon size and amount Of ex-
posed surface. Be sure that the rooster
cover fits tightly, otherwise the meat
win dry out too much and the surface
win become tough from too intense
heat. Reduce to $50 degrees F. TO COM
plete roasting, allowing Is minutes per
pound. total time, for rare beef.
II you wish to scar Q roast in q hot
oven to secure o rich brown crust, the
following temperatures and time tables
may be helpful: Veal is scared at SOS
degrees for IS minutes, beef at 500 de-
areea for about 80 minutes, pork at
500 degrees for IS minutes and lamb
and mutton at $50 degrees for 80
minutes. Poultry may be scared In an