The Apache sentinel., 1944-01-28
WHAT'S COOKING In
Boxers and Cooks
School
By SGTS. BLACK AND YOUNG

entering the GnlrQ year OF war,
the nation is still confronted with
certain food problems, particularly
meats and the use of leftovers. In
order to keep pace with this pro-
gram, Lit. Minard P. Shaw, assistant
commandant, Bakers and Cooks Sub
school, Fort Huachuca, has planned
a series of refresher courses for Mess
Sergeants and Cooks.
During the next few months arti-
cleS pertaining to certain foods will
appear in this paper 1t is hoped
mess personnel will read and absorb
the knowledge contained therein It
is useful and helpful.
FIRST-Let us return to Meats,
last week We had some interesting
and never-t to- forgotten lessons
in handling fresh meats, breaking
them down, storing them and pre-
pairing them into usable mess cuts.
Knowing the tender from the less
tender, we are ready for prepara-
ton.
SECOND: Meats must never be
soaked in water or even washed in
running water, the reason for this is
simple. Meat is a vital food for hui
man consumption. 1t contains near
1y all the minerals the body needs
daily and is unable to store in large
quantities. 1t is also high in Vita
minis (better known as the body reg
ulators). Therefore when meat is
soaked or washed, the moisture con-
tent of the meat (rich in minerals
and vitamins) is lost. Not only does
this effect the taste of the meat, but
tleprives the body of the much-need-
ed elements we mentioned above We
will not attempt to go into detail
here at this time of meat and its
value to the human body. Those
seeking such information can always
contact this school,
Part No. 2
Whenever meat is known to be
dirty from careless handling. these
parts affected may be trimmed off
with sharp knife, next wipe the
meat with damp cloth. make sure
this is clean.
Prepare the roast in uniform sizes,
keeping the fat side up after placing
in pans for roasting. If meat is
lean, use strips of fat. bacon or other
fats on it. Flour may be added to
the pieces before placing in the
pans, if this is done, be sure it is
rubbed into the meat. This absorbs
the juices and helps thicken the
gravy. Do not use large amounts
of salt to the roast until it is nearly
done, it has tendency to toughen
or harden meats during the cooking
process. Better to add the, salt in
the last 10 minutes of cooking.
Set the oven control at 325 deg.
F. or 16 counts. Refer to page 248.
Appendix section. Army Cook Book
GIN. 10-405) for complete meat
cooking chart Under no condition
should beef be cooked at a higher
temperature funleSS due to the loss
Of time and delivery of frozen meats,
these may be started at higher
temperature for short time to
hasten defroSting and then reduced
accordingly. This prevents cooling
the oven off to any great extent.)
Never cover roast beef, pork or
lamb tveal may be covered). When
the roast beef has cooked to the de-
sired taste and is ready to remove
from the oven, baste at once and re-
move to a place of cooling on top of
the stove. Hot meat will not carve
well, cool it and allow, it to become
firm. The carving should be done
Just before serving. All roast meat
IS done in similar manner except
veal, this NAV be covered. Roasting
temperature for meats are 300 to $50
degrees. Any seasoning can be added
to flavor meats while cooking, on.
ions add flavor to all meats. Make
a good brown gravy with beef, add
some of that left over breakfast cof-
fee to it instead of water, it is fine,
fellows, and not new, having been
.