Every housewife ought to be so familiar with the various cuts of
meat that she need not depend on any one except herself in the purchase
of this food. She will find that both the buying and the preparation of
meats will be a simple matter for her if she learns these three
important things: (1) From what part of the animal the particular piece
she desires is cut and how to ask for that piece; (2) how to judge a
good piece of meat by its appearance; and (3) what to do with it from
the moment it is purchased until the last bit of it is used.
5. Of these three things, the cooking of meat is the one that demands
the most attention, because it has a decided effect on the quality and
digestibility of this food. Proper cooking is just as essential in the
case of meat as for any other food, for a tender, digestible piece of
meat may be made tough and indigestible by improper preparation, while a
tough piece may be made tender and very appetizing by careful,
intelligent preparation. The cheaper cuts of meat, which are often
scorned as being too tough for use, may be converted into delicious
dishes by the skilful cook who understands how to apply the various
methods of cookery and knows what their effect will be on the
meat tissues.
6. Unfortunately, thorough cooking affects the digestibility of meat
unfavorably; but it is doubtless a wise procedure in some cases because,
as is definitely known, some of the parasites that attack man find their
way into the system through the meat that is eaten.
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