QUICKER COOKING

New Zealand Herald, Volume LXXIII, Issue 22583, 23 November 1936, Page 5

QUICKER COOKING

SCIENTIFIC DISCO VERY NO MORE TOUGH JOINTS [KROJI OUR OTV.V CORRESPONDENT] LONDON, Oct. 31 A discovery that is going to save cooks' time and householders' money lias been made by Government scientists at Cambridge. Jt is that meat can be boiled or stewed twice to three times as quickly as usual, if a pinch of "phosphate" is added to the brew. The ciscovery lias been made at the Low Temperature Jiesearch Station under the Department of Scientific and Industrial Research. The explanation, I was told by the expert concerned, is that the phosphate helps to break up that element in the connective tissues which gives meat its toughness. This is "collagen," one of the many forms of protein of which the bodies of men and animals make use. It has been suggested that proteins hold the chemical secret of life. "Collagen," like the keratin of the hair, it was explained, is built up in long chains. It is these chains which are broken down, gelatine, which is soft, being formed instead. That is the most essential operation in stewing or boiling meat. The discovery applies to beef or mutton. it was added. The actual saving in time depends, naturally, on the original toughness of the meat. The effect is not so noticeable in the case of tender meat. The breaking up of collagen by itself. it appears, is speeded up about ten-fold by phosphate, the difference in the case of meat being; due to the fact that the meat already contains a certain amount of phosphate—although not enough for the quickest possible cooking. The reason that the connective tissues are not broken down by the phosphate in the living animal is that phosphates do not become active in this way below about 140 degrees Fahrenheit —that is, far above blood temperature. The discovery has a special interest in connection with the dietary of the poorer sections of the community. It has often been suggested that the economy achieved by purchasing certain of the cheaper "cuts" of meat is largely destroyed by the extra cost of cooking them. The speeding-up in cooking which the Cambridge Laboratory has now made possible should go far to remove this difficulty.

So far from being in any way deleterious, the phosphates which it is suggested ishould be added to the meat are one of the body's essential food needs. Phosphorus is needed for the hones and teeth, helps every cell in the body to absorb the nourishment it needs, and is of special importance to the nerves.