SOME SECRETS OF GOOD COOKING

New Zealand Times, Volume LXXI, Issue 4319, 30 March 1901, Page 5 (Supplement)

SOME SECRETS OF GOOD COOKING

Those who would learn to cook meat well, that is, not only that it may ue pleasant to the palate, but may be easy of digestion, and as nourishing as possible, should remember that all meats arc made .'up of bores, which contain juice which can easily bo squeezed out of them, leaving behind solid particles containing a great deal of albumen, closely 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. : 1

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 objects to be aimed at in cooking. Moreover, cooking prevents further decomposition, and minimises the harm likely to bo 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 tho interior slowly, so- that the albumen is prevented from hardening; to cause the fibres to break up; and to extract as much gelatine as possible from all iiarts- 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 interor. Then the joint should be withdrawn and cooked slowly, so that the interior is Adi of injee, and is tender. When boiling meat, the outsid&should he effectually hardened by plunging it into water which, is boiling very fast, after which the saucepan should be wit • drawn to the side ; and the meat should be allowed to simmer gently. If boiled meat is not cooked carefully, all the nourishment will: he 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 he, heat it to boiling, then plunge in tho chop or sausage the outside of which will become scorched and hard, and will therefore prevent tho gravy from, getting opt, and, almost as important, the tat from getting in.