The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-17
SCIENCE GIVES
EXACTITUDE TO
MEAT COOKING
Choice of Moist or Dry Heat
Governed by Re-
suit Desired.
BY RUTH CHAMBERS

the path Of KnOWleOge, we We never
found a better, more completely sat
isfying food To take the place OF
meat.
However, science has had its say
about the reasons and the methods
of cooking that food, and many old
time ideas held even by our more
recent ancestors have been thrown
into the discard of late years.
Meat is a food which must always
be cooked, but different kinds are
cooked for different reasons, and in
different ways. For the juicy pieces,
such as steaks, the result TO be
aimed for is to keep in those juices
Therefore dry heat is used, as in
broiling, pan-broiling and roasting
On the other hand, meat may be
cooked TO extract the juices in order
to make soups and steaks This is
done by putting the meat on in cold
water, increasing the temperature,
and cooking it slowly for long
time.
Another reason for cooking is to
soften the fibers Of the less tender
cuts. Instead of dry heat, which
would harden this tissue, the cook
ing is done slowly for a long time in
moisture. Examples Of cooking in
water are steWing and braising.
Don't Cover Roast
When using dry heat, as in roast
ing, do not cover beef, pork or lamb
A cover on the pan means a con-
densation Of steam, and the result
is a pot-roast rather than a true
roast. For veal, however, make an
exception to this rule. Veal lacks
fat, and will become too dry unless
it is roasted in a covered pan.
Did you know that tests show
that a covered roast shrinkS more
than one which is left uncovered?
Another idea long held but now
discarded is that soaring keeps in
the juices and keeps a roast from
drying out. Tests have shown that
soaring does not do that. A con-
slant oven temperature may well
be used in roasting. In fact, roast
may be put into a cold oven, if it is
more convenient to do so, with nc
loss of juices or flavor.
Scar for Flavor
Soaring, however, gives meat an
attractive Drowned appearance, and
it improves the flavor of the out
side, Drowned portion. If you pre-
fer a nicely Drowned roast, there
fore, scar it from twenty to thirty
minutes in a hot oven 900 degrees
Fahrenheit). After the roast has
been scared, the temperature should
be reduced to that of a slow oven
900 degrees Fahrenheit).
Keep in mind the fact that g
constant low temperature gives bet
ter results in roasting than q
constant high temperature. A roast
cooked at a high temperature Will
lose four or five times as much
weight as one cooked at a constant
low heat. Of course. the time IN
the oven is greater at the low
temperature.
When to Season
The seasoning may be added when
the meat is put in the oven. Some
cooks prefer to add the salt after
the meat is Drowned, as salt tends
to keep the meat from browning.
For broiling, used for tender beef
steaks and lamb chops, have the
oven preheated ten minutes. The
meat should be placed so that 1t is
about three and one-halt mcheS
from the heating element.
Since soaring does not keep IN the
from the heating element.
first on one side and then the other
at the beginning of the cooking
period. 1t may be cooked to a nice
brown on one side, and turned only
once.
About boiling-don't! Meat should
never be boiled. The water IN winch
it is cooked should be kept under
the boilin point. If it is boiled over
a long period of time, the connec-
five tissue is dissolved, and the meat
will be "stringy,' but if it is sim
mered. the connective tissue Will oe
softened sufficiently. and the meat
will be juicy and well favored
Standard Roasting Method
Select a two or three rib standing
roast Wipe it with a damp cloth
Sprinkle with salt, allowing = tea
spoon for each pound. then lightly
with flour. Place the roast in ar
omen pan without adding any water
and with the fat side up. AS the IA
melts and cooks out. it will oaStt
the meat.
Scar the meat off you desire) fol-
twenty or thirty minutes in a very
hot oven. Reduce the temperature
To about 800 or 325 degrees Fahren-
-heit and continue cooking until the
.roasa has reached the desired degree
of doneness. A three rib roast vii
probably require sixteen minutes tC
the pound to be rare, twenty-five
minutes to the pound to be medium
and thirty minutes to the pound tc
be well done.
Yankee Pot-RoaSt
Select a three-pound pOt-roaSt
from the shoulder arm roll. Wipe
the meat carefully with a damp
cloth. Try out some suet, or melt q
little fat in d heavy kettle or Dutct
oven. Brown the meat in the tat
turning so that all sides may be
Drowned.
I'd two small onions and a few
5 carrots. After meat is vel
br, I'd add two fresh tomatoes, OF
one canned tomatoes, one and
one-h teaspoons salt one bay
leaf, IN cloves and one-eighth tea
spoon pepper. Cover closely ano
simmer slowly until the meat is ten
der. For a three pound roast, two
and one-hah hours will be required
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