METHODS OF COOKING MEAT

There are many divisions and sub-divisions of the two main methods by which
we cook meat. These add very great variety and interest, and their number is
practically unlimited; the woman who is at all creative, loves to toy with one and
another variation of her basic methods—in fact, once the inexperienced cook has
grasped the important fundamental points, she will find her own enthusiasm for
cooking growing each time she tries an authentic new way of cooking a familiar food.

The two basic divisions into which all meat cookery falls, have already been
briefly mentioned in relation to the purchasing of meat and the cost of the different cuts.

DrY-HEAT METHODS—The meat is exposed directly to heat—as in broiling and
roasting. No liquid is added in the case of a real roasting cut nor when a broiling
steak is pan-broiled rather than being broiled on a grid above or beneath the source
of direct heat. Frying (shallow or deep) is a method which calls for naturally-tender
or pré-cooked meats, if the meat is not to be further cooked by. braising, etc.

MoIsT-HEAT METHODS—The meat is put into a container which will allow liquid

to be added (or steam to be confined for the sake of its moisture). In all cases,
gentle heat is used in combination with moisture, to break down the connective
tissue in the less-tender cuts of meat and make them fully tender. There are many
variations of the liquids used—weé shall suggest some ‘of them in the individual
cookery methods which will follow.

One by one, I am going to discuss with you now the individual methods we use
for the roasting and the broiling of tender meats and for the simmering, stewing,
braising, etc., of the less-tender meats.

DRY-HEAT METHODS OF COOKING MEAT

ROASTING—This is the most popular method for cooking large tender cuts of meat
such as a rib roast of beef, a leg, loin or rolled shoulder of lamb, a fillet or rump of
veal, a leg, loin or shoulder of pork. |

If you are in any doubt as to whether a cut of meat should be really roasted
or should be cooked in the presence of some moisture (as a pot roast), discuss it
with your butcher. Better a tender pot roast than a tough open-pan roast.

For all of the meats mentioned except pork, use a rather slow oven, 325°; for
pork, I advise the use of a slightly hotter oven—moderate heat, 350°.

Long, slow cooking at these temperatures, brings shrinkage of meat down to
a minimum; when properly timed, this gentle cooking ensures a roast with a rich
brown surface and the inside cooked to your taste. If the roast is small and would
not be as brown as you would like it because of its short time in the oven, dust it
with seasoned Monarch Pastry Flour, to increase the degree of color. Perhaps you
have been brought up to think that a roast should first be given a very high tem-
perature, then finish cooking at reduced temperature; but I assure you that vast
numbers of the most exacting tests have proved beyond any doubt that there is
more loss of meat by shrinkage when this preliminary high temperature is used
for even a short time, than when the roast is cooked throughout at the lower tem-
perature; a juicier, more flavorful roast also results from the low-temperature cooking.

Have you a meat thermometer? If so, you know what a splendid guide it gives
you to exactly the degree of cooking you like best for each meat. If you have no
meat thermometer, I would suggest one to you as a sound investment. Insert it
exactly as manufacturer directs.

The following time table will approximate the time required per pound, for the
different kinds of meat you may be roasting. |

99 LESSON 13

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