PROCESSES INVOLVED IN MAKING STOCK
22. Although the making of stock or soup is a simple process, it must
necessarily be a rather long one. The reason for this is that all flavor
cannot be drawn from the soup materials unless they are subjected to
long, slow cooking at a temperature lower than the boiling point. With
this point definitely understood, the actual work of soup making may
be taken up.
23. COOKING MEAT FOR SOUP.--When clear stock is to be made from fresh
meat, the required quantity of meat should be cut into small pieces
rather than large ones, so as to expose as much of the surface as
possible from which the flavor of the meat can be drawn. A little more
flavor is obtained and a brown color developed if a small part, perhaps
a fourth, of the pieces of meat are first browned in the frying pan. The
pieces thus browned, together with the pieces of fresh meat, are put
into a kettle and a quart of cold water for each pound of meat is
then added.
The reason for using cold rather than hot water will be evident when the
action of water on raw meat is understood. The fiber of meat is composed
of innumerable thread-like tubes containing the flavor that is to be
drawn out into the water in order to make the stock appetizing. When the
meat is cut, these tiny tubes are laid open. Putting the meat thus
prepared into cold water and allowing it to heat gradually tend to
extract the contents of the tubes.
Pages:
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31