School and Home Cooking Part 36

Since less evaporation takes place in a large roast than in a small one, the larger roasts are more juicy, hence more desirable. A good roast of beef should weigh at least 4 pounds.

The time for roasting varies with the weight of the meat. Usually, for beef roasts, _15 minutes to each pound_ is allowed.

QUESTIONS

Explain the purpose of searing meat.

If meat is to be roasted, pan-broiled, or broiled, how is it seared?

Why is it necessary to remove the fat from meat that is to be broiled or pan-broiled?

Why cannot meat be broiled over _blazing_ coals?

What is the price per pound of porterhouse and of sirloin steak?

What is the average weight of sirloin steak? Of porterhouse steak?

How many persons will each serve?

LESSON LX

BEEF: METHODS OF COOKING TENDER CUTS (APPLIED TO CHOPPED BEEF) (A)

PROTEIN IN MEAT.--It was mentioned previously that there are several different kinds of protein in lean meat. It was also stated that proteins exist in:

(_a_) Connective tissue.

(_b_) Walls of muscle fibers.

(_c_) Muscle juice.

Two proteins exist in connective tissue, viz., _collagen_ and _elastin._ Collagen is changed into gelatine by cooking in water.

Elastin is found not only in connective tissue, but in the walls of muscle fibers. In muscle juice, there are two proteins,--_myosin or muscle globulin_ and _alb.u.min_.

Both myosin and alb.u.min coagulate by heating. It is possible to sear meat because it contains proteins. The sc.u.m which invariably forms when meat broth is heated consists largely of protein, probably in the form of alb.u.min. This protein as shown in experiments on eggs is soluble in cold water, but is coagulated by heating. If meat broth is skimmed, much of its nutriment is lost.

[Ill.u.s.tration: Courtesy of Bureau of Publications, Teachers College FIGURE 54--ROUND.]

[Ill.u.s.tration: Courtesy of Bureau of Publications, Teachers College FIGURE 55.--CHUCK.]

Of all proteins in meat, myosin is the most important; it exists in greater quant.i.ty than the other proteins. Myosin, is practically insoluble in both hot and cold water, though somewhat soluble in a salt solution. As not much myosin is extracted from meat in soup making, _the solid part of meat must be eaten in order to obtain the greatest nourishment_.

Meat broth does not contain as much food value as meat.

CHOPPED BEEF.--If meat is chopped, what is the effect of the cutting on its structure? How would this affect its toughness?

It is possible to pan-broil or roast some of the tough cuts of meat, if the meat is chopped fine. Round (see Figure 54, p. 203) and shoulder or chuck (see Figure 55) are especially desirable cuts for this purpose.

CHOPPED STEAK

1 pound beef steak, chopped 1 to 2 tablespoonfuls chopped parsley 1 onion, grated 1 teaspoonful salt 1/2 cupful water or 3/4 cupful tomatoes 1/8 teaspoonful pepper

Mix all the ingredients and shape into firm cakes. Heat an iron frying pan until hot; oil it with a bit of fat from the meat; _then remove the fat_. Sear the cakes; then reduce the temperature to finish cooking.

Turn the cakes often. Season with salt and pepper. Serve at once.

Half a cupful of soft bread crumbs and 1 egg may be added to this meat mixture.

The addition of 1 tablespoonful of lemon juice, or a dash of nutmeg is thought by some to improve the flavor of chopped beef.

Instead of shaping chopped beef into small cakes, it may be formed into one large cake or steak. The chopped steak may be either broiled or pan- broiled. If the latter method is followed, a pan-cake turner is useful in turning over the steak.

BEEF LOAF

Use the ingredients for Chopped Steak, adding the bread crumbs and egg.

Shape into a loaf, and place in a greased baking-pan. Bake in a hot oven (450 degrees F.) for about 30 minutes. Serve hot, plain, or with Tomato or Brown Sauce.

The use of tomatoes instead of water in _Beef Loaf_ makes the meat especially tasty.

QUESTIONS

Why is it necessary to reduce the temperature to finish cooking meat after searing it?

What are the prices per pound of round and long shoulder?

How many cupfuls are there in one pound of chopped meat?

How many servings of Chopped Steak can be obtained from one pound of meat?

LESSON LXI

BEEF: METHODS OF COOKING TENDER CUTS (APPLIED TO CHOPPED BEEF) (B)

STUFFED MEAT ROAST

2 pounds chopped meat 2 teaspoonfuls salt 1/8 teaspoonful pepper

Mix these ingredients. Take about three fourths of the mixture, put it into a greased baking-dish or pan, shape it into a loaf, and make a large cavity in the center. Into the cavity, put a stuffing prepared as follows:

2 cupfuls bread crumbs 1 teaspoonful salt 1 teaspoonful marjoram 1/4 teaspoonful thyme 1/4 teaspoonful savory 1/8 teaspoonful pepper 2 tablespoonfuls fat

Mix the crumbs and seasoning. Melt the fat, add the seasoned crumbs. Stir and heat until the crumbs are slightly browned.