Evening star., 1935-12-04
BY BETSY CASWELL.
- ROBABLY without being aware
of 1t, housewives and chefs
have been all their lives cook

of it, housewives and chefs
have been all their lives cook
l. ing meat in only two ways.
According to the Department Of
Agriculture's Bureau of Home Eco
nomics, there are just these two ways
about 1t: One is to cook slowly with
out a cover and without added water,
the other way is to cook slowly with
a cover and with or without added
water.
Broiling, roasting and frying are
done without a cover or added water.
Boiling (really simmering) and stew
ing require both cover and water.
Braising is done with q cover and
with or without added water.
There are scores Of variations on
these methods, according to the modes
Of the worlds nations. Whatever the
method, however, there Is one basic
rule always applicable-cook meat
slowly.
Meat Is q protein food and, like
white Of egg, is hardened and tough
ened by prolonged heating at high
temperature. That is the first and
fundamental rule to remember in
cooking meat, says the Bureau Of
Home Economics.
"The next rule is to select the cook
ing method according to the kind Of
meat, the amount Of fat and the
tenderness Of the cut. Broil or roast
the tender, well-fattened cuts. Braise
the less tender cuts, and for that mat
ter braise any meat or any cuts
that are not well-fattened, or else
boil or stew them. Lean meat Of
different kinds and cuts is about
equally nutritious, and each cut can
be made tender and attractive in its
own way. But to do this, the cook
must select for the right degree Of
fatness and tenderness and cook ac-
cordingly.
"Young animals as a rule make
tender meat. Pigs, lambs and calves
are all marketed so young that all
the cuts are tender. Pork and lamb
are fat enough for roasting and broil-
ing, but veal is hardly ever fat enough
AoI anything puL DEdlSulB.
"Beef is from a full-grown animal,
and some cuts are much more tender
than others, depending on the proper
ton of connective tissue in the cut.
For broiled steak and beef roasts, use
only the well-fattened tender cuts.
The less tender beef cuts may be made
tender by making them into pot roasts,
'smothered' steak or Swiss steak-in
other words, braising them-or by
making them into one Of the many
kinds and variations OF stews. Or
grind the meat, to divide the muscle
fibers and connective tissue, into tiny
bits and then cook it as II 1t were
tender Matchmaking broiled ham
burg steak or baked meat loaf, for
example. Add fat as needed for salts
factory cooking.
"The tender beefsteaks are cut from
the back of the beef-sirioin, porter
house, T-bone. tenderloin. club and
rib steak. For broiling, have the
steak cut thick-an inch or more
Trim of the excess fat, cut the edge
in several places to keep it from curl
ing and wipe of the steak with q
damp cloth. To broil by direct heat
grease the rounds of the rack, lay the
steak on it and place it over live
Goals. or under an electric grill or
under the flame Of a gas oven. Brown
on one side and then turn, with care
not to pierce the brown crust. When
both sides are Drowned, reduce the
heat and turn the steak occasionally
until cooked to the desired stage
i rare, medium or well-done.
ITO panbroil a steak on top Of the
stove, brown it on both sides in q
lightly creased, sizzling hot skillet
then lower the heat and cook to the
desired stage of 'doneness,' turning the
meat to insure even cooking. Do not