NO MORE TOUGH MEAT
QUICKER COOKING TOO
DISCOVERY BY RESEARCH
(Received October; 23. 10.10 a.m.)
LONDON, October 22,
As the outcome of experiments, conducted by the low temperature research station at Cambridge, there need be no more tough joints of meat. 'It has been found that meat can be boiledl' or stewed three times more quickly if a pinch of..' phosphate is added to the pot. This breaks down "collagen," which gives beef and mutton , its toughness. The discovery should be of the greatest value to the poorer classes, especially by the saving of gas that faster cooking will involve. Phosphate does not affect the flavour or the food value of the meat.
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https://paperspast.natlib.govt.nz/newspapers/EP19361023.2.75
Bibliographic details
Evening Post, Volume CXXII, Issue 99, 23 October 1936, Page 9
Word Count
113NO MORE TOUGH MEAT Evening Post, Volume CXXII, Issue 99, 23 October 1936, Page 9
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