Woman's Institute Library of Cookery Volume III Part 6

9. PROTEIN IN MEAT.--The value of meat as food is due to the proteins that it contains. Numerous kinds of protein occur in meat, but the chief varieties are myosin and muscle alb.u.min. The _myosin_, which is the most important protein and occurs in the greatest quant.i.ty, hardens after the animal has been killed and the muscles have become cold. The tissues then become tough and hard, a condition known as _rigor mortis_. As meat in this condition is not desirable, it should be used before rigor mortis sets in, or else it should be put aside until this condition of toughness disappears. The length of time necessary for this to occur varies with the size of the animal that is killed. It may be from 24 hours to 3 or 4 days. The disappearance is due to the development of certain acids that cause the softening of the tissues.

The _alb.u.min_, which is contained in solution in the muscle fibers, is similar in composition to the alb.u.men of eggs and milk, and it is affected by the application of heat in the cooking processes in much the same way.

10. GELATINE IN MEAT.--The gelatine that is found in meat is a substance very similar in composition to protein, but it has less value as food.

It is contained in the connective tissue and can be extracted by boiling, being apparent as a jellylike substance after the water in which meat has been cooked has cooled. Use is made of this material in the preparation of pressed meats and fowl and in various salads and other cold-meat dishes. Some kinds of commercial gelatine are also made from it, being first extracted from the meat and then evaporated to form a dry substance.

11. FAT IN MEAT.--All meat, no matter how lean it appears, contains some fat. As already explained, a part of the fat contained in meat occurs in small particles so embedded in the muscle fibers as not to be readily seen, while the other part occurs in sufficient amounts to be visible.

In the flesh of some animals, such as veal and rabbit, there is almost no visible fat, but in very fat hogs or fowls, one-third or one-half of the weight may be fat. Meats that are very fat are higher in nutritive value than meats that contain only a small amount of this substance, as will be observed on referring to the table of meat compositions in Fig.

1. However, an excessive amount of fat prevents the protein materials from digesting normally.

The quality of fat varies greatly, there being two distinct kinds of this material in animals. That which covers or lies between the muscles or occurs on the outside of the body just beneath the skin has a lower melting point, is less firm, and is of a poorer grade for most purposes than that which is found inside the bony structure and surrounds the internal organs. The suet of beef is an example of this internal fat.

Fat is a valuable const.i.tuent of food, for it is the most concentrated form in which the fuel elements of food are found. In supplying the body with fuel, it serves to maintain the body temperature and to yield energy in the form of muscular and other power. Since this is such a valuable food material, it is important that the best possible use be made of all drippings and left-over fats and that not even the smallest amount of any kind be wasted.

12. CARBOHYDRATE IN MEAT.--In the liver and all muscle fibers of animals is stored a small supply of carbohydrate in a form that is called _glycogen_, or _muscle sugar_. However, there is not enough of this substance to be of any appreciable value, and, so far as the methods of cookery and the uses of meat as food are concerned, it is of no importance.

13. WATER IN MEAT.--The proportion of water in meat varies from one-third to three-fourths of the whole, depending on the amount of fat the meat contains and the age of the animal. This water carries with it the flavor, much of the mineral matter, and some food material, so that when the water is removed from the tissues these things are to a great extent lost. The methods of cookery applied to meat are based on the principle of either retaining or extracting the water that it contains.

The meat in which water is retained is more easily chewed and swallowed than that which is dry. However, the water contained in flesh has no greater value as food than other water. Therefore, as will be seen in Fig. 1, the greater the amount of water in a given weight of food, the less is its nutritive value.

14. MINERALS IN MEAT.--Eight or more kinds of minerals in sufficient quant.i.ties to be of importance in the diet are to be found in meat. Lean meat contains the most minerals; they decrease in proportion as the amount of fat increases. These salts a.s.sist in the building of hard tissues and have a decided effect on the blood. They are lost from the tissues of meat by certain methods of cookery, but as they are in solution in the water in which the meat is cooked, they need not be lost to the diet if use is made of this water for soups, sauces, and gravies.

15. EXTRACTIVES IN MEAT.--The appetizing flavor of meat is due to substances called _extractives_. The typical flavor that serves to distinguish pork from beef or mutton is due to the difference in the extractives. Although necessary for flavoring, these have no nutritive value; in fact, the body throws them off as waste material when they are taken with the food. In some methods of cookery, such as broiling and roasting, the extractives are retained, while in others, such as those employed for making stews and soups, they are drawn out.

Extractives occur in the greatest quant.i.ty in the muscles that the animal exercises a great deal and that in reality have become tough.

Likewise, a certain part of an old animal contains more extractives than the same part of a young one. For these reasons a very young chicken is broiled while an old one is used for stew, and ribs of beef are roasted while the s.h.i.+ns are used for soup.

Meat that is allowed to hang and ripen develops compounds that are similar to extractives and that impart additional flavor. A ripened steak is usually preferred to one cut from an animal that has been killed only a short time. However, as the ripening is in reality a decomposition process, the meat is said to become "high" if it is allowed to hang too long.

PURCHASE AND CARE OF MEAT

16. PURCHASE OF MEAT.--Of all the money that is spent for food in the United States nearly one-third is spent for meat. This proportion is greater than that of any European country and is probably more than is necessary to provide diets that are properly balanced. If it is found that the meat bill is running too high, one or more of several things may be the cause. The one who does the purchasing may not understand the buying of meat, the cheaper cuts may not be used because of a lack of knowledge as to how they should be prepared to make them appetizing, or more meat may be served than is necessary to supply the needs of the family.

Much of this difficulty can be overcome if the person purchasing meat goes to the market personally to see the meat cut and weighed instead of telephoning the order. It is true, of course, that the method of cutting an animal varies in different parts of the country, as does also the naming of the different pieces. However, this need give the housewife no concern, for the dealer from whom the meat is purchased is usually willing to supply any information that is desired about the cutting of meat and the best use for certain pieces. In fact, if the butcher is competent, this is a very good source from which to obtain a knowledge of such matters.

Another way in which to reduce the meat bill is to utilize the tr.i.m.m.i.n.gs of bone and fat from pieces of meat. In most cases, these are of no value to the butcher, so that if a request for them is made, he will, as a rule, be glad to wrap them up with the meat that is purchased. They are of considerable value to the housewife, for the bones may go into the stock pot, while the fat, if it is tried out, can be used for many things.

17. The quant.i.ty of meat to purchase depends, of course, on the number of persons that are to be served with it. However, it is often a good plan to purchase a larger piece than is required for a single meal and then use what remains for another meal. For instance, a large roast is always better than a small one, because it does not dry out in the process of cookery and the part that remains after one meal may be served cold in slices or used for making some other dish, such as meat pie or hash. Such a plan also saves both time and fuel, because sufficient meat for several meals may be cooked at one time.

In purchasing meat, there are certain pieces that should never be asked for by the pound or by the price. For instance, the housewife should not say to the butcher, "Give me 2 pounds of porterhouse steak," nor should she say, "Give me 25 cents worth of chops." Steak should be bought by the cut, and the thickness that is desired should be designated. For example, the housewife may ask for an inch-thick sirloin steak, a 2-inch porterhouse steak, and so on. Chops should be bought according to the number of persons that are to be served, usually a chop to a person being quite sufficient. Rib roasts should be bought by designating the number of ribs. Thus, the housewife may ask for a rib roast containing two, three, four, or more ribs, depending on the size desired. Roasts from other parts of beef, such as chuck or rump roasts, may be cut into chunks of almost any desirable size without working a disadvantage to either the butcher or the customer, and may therefore be bought by the pound. Round bought for steaks should be purchased by the cut, as are other steaks; or, if an entire cut is too large, it may be purchased as upper round or lower round, but the price paid should vary with the piece that is purchased. Round bought for roasts, however, may be purchased by the pound.

18. CARE OF MEAT IN THE MARKET.--Animal foods decompose more readily than any other kind, and the products of their decomposition are extremely dangerous to the health. It is therefore a serious matter when everything that comes in contact with meat is not clean. Regarding the proper care of meat, the sanitary condition of the market is the first consideration. The light and ventilation of the room and the cleanliness of the walls, floors, tables, counters, and other equipment are points of the greatest importance and should be noted by the housewife when she is purchasing meat. Whether the windows and doors are screened and all the meat is carefully covered during the fly season are also matters that should not be overlooked. Then, too, the cleanliness and physical condition of the persons who handle the meat should be of as great concern as the sanitary condition of the market. The housewife who desires to supply her family with the safest and cleanest meat should endeavor to purchase it in markets where all the points pertaining to the sanitary condition are as ideal as possible. If she is at all doubtful as to the freshness and cleanliness of what is sold to her, she should give it thorough cooking in the process of preparation so that no harm will be done to the persons who are to eat it.

19. CARE OF MEAT IN THE HOME.--Because of the perishable nature of meat, the care given it in the market must be continued in the home in order that no deterioration may take place before it is cooked. This is not much of a problem during cold weather, but through the summer months a cool place in which to keep it must be provided unless the meat can be cooked very soon after it is delivered. Meat that must be s.h.i.+pped long distances is frozen before it is s.h.i.+pped and is kept frozen until just before it is used. If such meat is still frozen when it enters the home, it should not be put into a warm place, for then it will thaw too quickly. Instead, it should be put in the refrigerator or in some place where the temperature is a few degrees above freezing point, so that it will thaw slowly and still remain too cold for bacteria to become active.

Even if meat is not frozen, it must receive proper attention after it enters the home. As soon as it is received, it should be removed from the wrapping paper or the wooden or cardboard dish in which it is delivered. If the meat has not been purchased personally, it is advisable to weigh it in order to verify the butcher's bill. When the housewife is satisfied about the weight, she should place the meat in an earthenware, china, or enameled bowl, cover it, and then put it away in the coolest available place until it is used. Some persons put salt on meat when they desire to keep it, but this practice should be avoided, as salt draws out the juices from raw meat and hardens the tissues to a certain extent.

If such precautions are taken with meat, it will be in good condition when it is to be cooked. However, before any cooking method is applied to it, it should always be wiped with a clean, damp cloth. In addition, all fat should be removed, except just enough to a.s.sist in cooking the meat and give it a good flavor. Bone or tough portions may also be removed if they can be used to better advantage for soups or stews.

COOKING OF MEAT

PURPOSES OF COOKING MEAT

20. It is in the preparation of food, and of meat in particular, that one of the marked differences between uncivilized and civilized man is evident. Raw meat, which is preferred by the savage, does not appeal to the appet.i.te of most civilized persons; in fact, to the majority of them the idea of using it for food is disgusting. Therefore, civilized man prepares his meat before eating it, and the higher his culture, the more perfect are his methods of preparation.

While it is probably true that most of the methods of cookery render meat less easy to digest than in its raw condition, this disadvantage is offset by the several purposes for which this food is cooked. Meat is cooked chiefly to loosen and soften the connective tissue and thus cause the muscle tissues to be exposed more fully to the action of the digestive juices. Another important reason for cooking meat is that subjecting it to the action of heat helps to kill bacteria and parasites. In addition, meat is cooked to make it more attractive to the eye and to develop and improve its flavor.

METHODS OF COOKING MEAT

21. The result desired when meat is cooked has much to do with the method of cookery to choose, for different methods produce different results. To understand this, it will be necessary to know just what the action of cooking is on the material that meat contains. When raw meat is cut, the tiny meat fibers are laid open, with the result that, in the application of the cooking process, the alb.u.minous material either is lost, or, like the alb.u.men of eggs, is coagulated, or hardened, and thus retained. Therefore, before preparing a piece of meat, the housewife should determine which of these two things she wishes to accomplish and then proceed to carry out the process intelligently.

The methods of cookery that may be applied to meat include broiling, pan broiling, roasting, stewing or simmering, braizing, frying, sauteing, and frica.s.seeing. All of these methods are explained in a general way in _Essentials of Cookery_, Part 1, but explanations of them as they apply to meat are here given in order to acquaint the housewife with the advantages and disadvantages of the various ways by which this food can be prepared.

22. BROILING AND PAN BROILING.--Only such cuts of meats as require short cooking can be prepared by the methods of broiling and pan broiling. To carry out these methods successfully, severe heat must be applied to the surface of the meat so that the alb.u.min in the ends of the muscle fibers may be coagulated at once. This presents, during the remainder of the preparation, a loss of the meat juices.

Meat to which either of these methods is applied will be indigestible on the surface and many times almost uncooked in the center, as in the case of rare steak. Such meat, however, is more digestible than thin pieces that are thoroughly cooked at the very high temperature required for broiling.

23. ROASTING.--The process of roasting, either in the oven or in a pot on top of the stove, to be properly done, requires that the piece of meat to be roasted must first be seared over the entire surface by the application of severe heat. In the case of a pot roast, the searing can be done conveniently in the pot before the pot-roasting process begins.

If the meat is to be roasted in the oven, it may be seared first in a pan on top of the stove. However, it may be seared to some extent by placing it in a very hot oven and turning it over so that all the surface is exposed. Then, to continue the roasting process, the temperature must be lowered just a little.

The roasting pan may be of any desirable size and shape that is convenient and sufficiently large to accommodate the meat to be prepared. A pan like that shown in Fig. 2 is both convenient and satisfactory. It is provided with a cover that fits tight. In this cover, as shown, is an opening that may be closed or opened so as to regulate the amount of moisture inside the pan. In the bottom of the pan is a rack upon which the meat may rest.

[Ill.u.s.tration: Fig. 2]

24. To prepare meat for roasting, flour should be sprinkled or rubbed over its lean surface before it is put in the pan. This forms a paste that cooks into a crust and prevents the loss of juices from the meat.

In roasting, the heat is applied longer and more slowly than in broiling or frying, so that there is more possibility for the connective tissue beneath the surface to soften. The surface is, however, as indigestible as that of broiled meat.

An important point for every housewife to remember in this connection is that the larger the roast the slower should be the fire. This is due to the fact that long before the heat could penetrate to the center, the outside would be burned. A small roast, however, will be more delicious if it is prepared with a very hot fire, for then the juices will not have a chance to evaporate and the tissues will be more moist and tasty.

25. FRYING AND SAUTeING.--When meat is fried or sauted, that is, brought directly in contact with hot fat, it is made doubly indigestible, because of the hardening of the surface tissues and the indigestibility of the fat that penetrates these tissues. This is especially true of meat that is sauted slowly in a small quant.i.ty of hot fat. Much of this difficulty can be overcome, however, if meat prepared by these methods, like that which is broiled or roasted, is subjected quickly to intense heat. In addition, the fat used for cooking should be made hot before the meat is put into it.

26. BOILING.--To boil meat means to cook it a long time in water at a temperature of 212 degrees Fahrenheit. This method of preparing meat is not strongly advocated, for there is seldom a time when better results cannot be obtained by cooking meat at a lower temperature than boiling point. The best plan is to bring the meat to the boiling point, allow it to boil for a short time, and then reduce the temperature so that the meat will simmer for the remainder of the cooking.

In cooking meat by boiling, a grayish sc.u.m appears on the surface just before the boiling point is reached. This sc.u.m is caused by the gradual extraction of a part of the soluble alb.u.min that is present in the hollow fibers of the muscle tissue. After its extraction, it is coagulated by the heat in the water. As it coagulates and rises, it carries with it to the top particles of dirt and other foreign material present in the water or on the surface of the meat. In addition, this sc.u.m contains a little blood, which is extracted and coagulated and which tends to make it grayish in color. Such sc.u.m should be skimmed off, as it is unappetizing in appearance.

27. Whether the meat should be put into cold water or boiling water depends on the result that is desired. It is impossible to make a rich, tasty broth and at the same time have a juicy, well-flavored piece of boiled meat. If meat is cooked for the purpose of making soup or broth, it should be put into cold water and then brought to a boil. By this method, some of the nutritive material and much of the flavoring substance will be drawn out before the water becomes hot enough to harden them. However, in case only the meat is to be used, it should be plunged directly into boiling water in order to coagulate the surface at once, as in the application of dry heat. If it is allowed to boil for 10 minutes or so and the temperature then reduced, the coating that is formed will prevent the nutritive material and the flavor from being lost to any great extent. But if the action of the boiling water is permitted to continue during the entire time of cooking, the tissues will become tough and dry.

28. STEWING OR SIMMERING.--The cheap cuts of meat, which contain a great deal of flavor and are so likely to be tough, cannot be prepared by the quick methods of cookery nor by the application of high temperature, for the result would be a tough, indigestible, and unpalatable dish. The long, slow cooking at a temperature lower than boiling point, which is known as stewing or simmering, should be applied. In fact, no better method for the preparation of tough pieces of meat and old fowl can be found than this process, for by it the connective tissue and the muscle fibers are softened. If the method is carried out in a tightly closed vessel and only a small amount of liquid is used, there is no appreciable loss of flavor except that carried into the liquid in which the meat cooks. But since such liquid is always used, the meat being usually served in it, as in the case of stews, there is no actual loss.

To secure the best results in the use of this method, the meat should be cut into small pieces so as to expose as much surface as possible. Then the pieces should be put into cold water rather than hot, in order that much of the juices and flavoring materials may be dissolved. When this has been accomplished, the temperature should be gradually raised until it nearly reaches the boiling point. If it is kept at this point for several hours, the meat will become tender and juicy and a rich, tasty broth will also be obtained.

29. BRAIZING.--Meat cooked by the method of braizing, which is in reality a combination of stewing and baking, is first subjected to the intense dry heat of the oven and then cooked slowly in the steam of the water that surrounds it. To cook meat in this way, a pan must be used that will permit the meat to be raised on a rack that extends above a small quant.i.ty of water. By this method a certain amount of juice from the meat is taken up by the water, but the connective tissue is well softened unless the cooking is done at too high a temperature.

30. FRICa.s.sEEING.--As has already been learned, frica.s.seeing is a combination of sauteing and stewing. The sauteing coagulates the surface proteins and prevents, to some extent, the loss of flavor that would occur in the subsequent stewing if the surface were not hardened. To produce a tender, tasty dish, frica.s.seeing should be a long, slow process. This method is seldom applied to tender, expensive cuts of meat and to young chickens, but is used for fowl and for pieces of meat that would not make appetizing dishes if prepared by a quicker method.