COOKING OF MEAT

New Zealand Herald, Volume LXXIII, Issue 22489, 5 August 1936, Page 4

COOKING OF MEAT

THE MAIN PRINCIPLES A VARIETY OF METHODS A practical meat-cooking demonstration was given by Miss A. Seay, assisted by Miss N. Burloy, Miss J. Shale and M iss M. Wood at the monthly meeting of the Auckland branch of the Home Economics Association, held last night at the Seddon Memorial Technical College. Miss B. E. Carnachan presided. The principles and aims used in the cooking of meat were explained by Miss Seay, who said the processes varied as required. First there was the extraction of all the soluble substance of the meat as in the making of beef tea meat stocks and soups. The retention of all the soluble substances was obtained in roasting, grilling, baking steaming and boiling, while the process of stewing was a compromise between these two aims. Meat chosen for stewing was usually somewhat tough and the making of it tender involved partial extraction of the soluble substances ' Miss Seay said. The principles involved in the cooking of meat were the retention of all the soluble albumen, salts and extractives, the development of the flavours and the making of the meat tender and palatable by setting the proteins and softening the connective tissues. During the demonstration of braising pot-roasting, baking, steaming, grilling, pan-broiling, and made-up cuk lets, all these principles were observed. Miss Serfy also showed how the cheaper nuts of meat, such as neck chops, breasts of veal and mutton, and cheap cuts of steak, could be made into most appetising dishes at a minimum of cost. She also stressed the nutritional value of the inner organs, such as the liver, sheep's hearts and kidneys sweetbreads and brains, which were the only meat foods rich in vitamins and disease-resisting factors. The high iron content of liver was also pointed out and its value in the treatment of anaemia stressed. Tn all there were 17 different meat dishes cooked and served, while suitable vegetables to accompany the meat dishes were cooked in the most nutritional methods.