The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-09-17

sci
for Cook
Modern Methods Do Away
With Close Watch
Of Meat.
BY RUTH CHAMBERS
AnfhnrIfr On Maat Cnokru

The constant turning Of oroiling
steaks and chops and the continuous
basting OF roasting meats. along
with all the other "watchful wait
ings" which have attended old time
meat cookery methods are now
things ~ the past.
Cooking meat a fairly long time
az a low temperature has proved the
most successful method. The re-
sulting products are juicy and more
pslatable than when cooked by the
older methods.
For example. two roasts as nearly
alike as possible were roasted 70 the
same degree Of doneness-One az 300
degrees and the other at 400 degrees.
The roast cooked az 400 degrees
shrank approximately four times as
much as the other. Thus the one
cooked at the lower temperature
showed less shrinkage and as a
result was far juicier than its un-
fortunate partner.
Basting Eliminated
We save time and trouble too. BY
allowing roasts 10 haste themselves.
This is how 10 is done. Place the
meat in the roasting pan fat SIDE
uppermost 50 that as the heat OF
the oven penetrates the fat. It WIZ
melt and run down over the meat.
Thus the fat does the basting as it
drips 10 the bottom OF the pan.
II the fat covering on the roast
seems thin. place several strips Of
bacon on the top Of the roast. Many
prefer the flavor Of cod fat with a
beef roast and back fat with pork.
ANY Of these fats when arranged on
the top Of the roast viii success
fully do the basting for you.
Broiling Made Easy
Broiling. too. has become a SIM
pie task instead of the intricate one
that many women regard it 10 be.
Place the meat on a hot broiler
par. The broiler or the oven should
be preheated TO 500 degrees, which
is a very hot oven.
Set the brOiler pan in the oven
or broiler so that the top Of the
meat is at least three inches from
the flame or the heating element.
Allow II to cook on n side until
Il is nicely Drowned and then you
Will know that 1t is about half
done: then turn and finish cooking
on the second side.
In broiling, too, the longer cook /
ing al a greater distance from the
heat lessons the attention you must
give 10 the brOiling and gives you a
juicier. nor delicious product than
the old method Of broiling. A steak
cut one and One-half 10 two inches
thick viii require thirty-hve to
forty minutes to be medium done.
Plank Gives whole Meal
A planked steak has several ad-
vantages. the most obvious one
being that IL is usually a meal in
Itself. Vegetables are used as a
garnish and the finished platter is
a work Of art.
The plank may be made from any
hard wood. Before it is used at all,
II should be rubbed with cooking fat
and set in a moderate oven until the
Juices cook out from the wood. Wipe
the juices of with a paper towel
and return the plank TO the oven,
repeating several times until no more
oil cooks out of the wood. This
treatment needs TO be done only
once for after the first time it is
used the plank requires little atten-
ton.
IN this recipe for planked steak,
I suggest that one Of the vegetables
be nests Of spinach. To make these
nests the cooked spinach should be
thoroughly drained. Then a small
quantity, about half a cup. is shaped