HOW TO KEEP THE JUICES IN MEATS.

Auckland Star, Volume XXXIV, Issue 173, 22 July 1903, Page 2 (Supplement)

HOW TO KEEP THE JUICES IN MEATS.

Those who would learn to cook meat well, that is, not only that it may be pleasant to the palate, but may "be easy of digestion, and as nourishing as possible, should remember that all meats are made up of fibres, which con tain juice which can easily be squeezed out of them, leaving behind solid particles containing a great deal of albumen, closing resembling the white of an egg.

Now, this albumen, like white of egg, is liquid till strongly heated, when it becomes hard, or "sets," and is much less easy of digestion; therefore in cooking it is well to avoid this hardening process.

The fibres of meat, when heated gently for some time, soften and break up, and, moreover, from them, and from gristle, bone, and sinews, is extracted the nutritious gelatine which they all contain, and which is one of the object: to be aimed at in cooking.

Moreover, cooking prevents further decomposition, and minimises the harm likely to be caused by even the early stages of decomposition that may have already taken place.

In roasting meat, therefore, the objects in view are to cook the interior slowly, so that the albumen is prevented from hardening; to cause the fibres to break up; and to extract as much gelantine as possible from all parts. For these reasons a joint which is to be roasted should always be placed close to a hot fire at first, when all the albuminous portions of the outside become hardened, and form a protective layer to the interior. Then the joint should be withdrawn, and cooked slowly, so that the interior is full of juice and is tender.

When boiling meat, the outside should be effectually hardened by plunging it into water which is boiling very fast, after which the saucepan should be withdrawn to the side and the meat should be allowed to simmer gently. If boiled meat is not cooked carefully all the nourishment will be extracted during the cooking process, and will be contained in the broth. In frying, the object of the cooking is to prevent the escape of the meat juices and to keep the interior soft and not saturated with fat. With these ends in view use plenty of the fat, whatever it may be, heat it to boiling, then plunge in the chop or sausage, the outside of which will become set, and will therefore prevent the gravy from getting out, and, almost as important, the fat from getting in.