To understand this, it will be necessary to know just what the
action of cooking is on the material that meat contains. When raw meat
is cut, the tiny meat fibers are laid open, with the result that, in the
application of the cooking process, the albuminous material either is
lost, or, like the albumen of eggs, is coagulated, or hardened, and thus
retained. Therefore, before preparing a piece of meat, the housewife
should determine which of these two things she wishes to accomplish and
then proceed to carry out the process intelligently.
The methods of cookery that may be applied to meat include broiling, pan
broiling, roasting, stewing or simmering, braizing, frying, sauteing,
and fricasseeing. All of these methods are explained in a general way in
_Essentials of Cookery_, Part 1, but explanations of them as they apply
to meat are here given in order to acquaint the housewife with the
advantages and disadvantages of the various ways by which this food can
be prepared.
22. BROILING AND PAN BROILING.--Only such cuts of meats as require short
cooking can be prepared by the methods of broiling and pan broiling. To
carry out these methods successfully, severe heat must be applied to the
surface of the meat so that the albumin in the ends of the muscle fibers
may be coagulated at once. This presents, during the remainder of the
preparation, a loss of the meat juices.
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