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COOKING MEATS.

It is a oommon practice of cooks, and often of those who are called good housekeepers, to sprinkle salt over meat when just ready' to be put over the fire. Now, to salt any meat bet ore it h well heated through — or, better still, half cooked — will injure vexy materially the best ever sold in the' market, and certainly quite spoil 'a poor article, no matter whether it ie st»ak, roast/ or stew. It will harden the fibres, toughen the meat all through, extract the best part of the juice,

make" it very injurious to the stomach, and give no pleasure to the palate. > If a housekeeper thiuks she can explain to her cook the effect; this mode of seasoning will have on health .and comfort, and then feel that her part of the v oare ia over, she will make a great mistake. Unless a proper supervision is steadily practised, she will soon learn that explanations, and even strict injunctions, aro usually disregarded. The salt will still be thrown over the meat before it is at all cooked— perhaps because the girl wants it "off her mind"— and, as the result, a poor, indigestible mesa of meat is set before the 'family. Should anyone venture to complain, the mistress has any number of excuses at her tongue's end. Upon the butcher or cook, or both unitedly, is thrown the whole burden of blame. But, in truth, the chief fault reßta with the' housekeeper ; for with her alone lies ths whole responsibility. It is her own business to see that her Instructions receive respectful attention, and that her orders are promptly and scrupulously obeyed, Simply to jjive the order iB of little avail. Rapid cooking and intense heat are a a injurious to the meats as to the seasoning. Long, gentle cooking— simmering— ia best for even the choicest meats, except in broiling. Pepper, spices, herbs, if used, penetrate all through the meat when cooked slowly ; but the best flavours' evaporate under rapid cooking. A "poor, cheap, tough piece of meat is hardly eatable, certainly not digestible, unless these precautions are strictly observed; but it? can be made whol-some and delicious if they are properly understood and remembered. The French understand the power of slow cooking to preserve all fine flavours. If they had not iuch groat fondness for garlic, theirs would be the perfection of meat, .cooking. — Mrs Beeecher in New York Christian Union.

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Permanent link to this item

http://paperspast.natlib.govt.nz/newspapers/OW18790628.2.100

Bibliographic details

COOKING MEATS., Otago Witness, Issue 1440, 28 June 1879

Word Count
408

COOKING MEATS. Otago Witness, Issue 1440, 28 June 1879

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