In addition, the fat used for cooking should be made hot before
the meat is put into it.
26. BOILING.--To boil meat means to cook it a long time in water at a
temperature of 212 degrees Fahrenheit. This method of preparing meat is
not strongly advocated, for there is seldom a time when better results
cannot be obtained by cooking meat at a lower temperature than boiling
point. The best plan is to bring the meat to the boiling point, allow
it to boil for a short time, and then reduce the temperature so that the
meat will simmer for the remainder of the cooking.
In cooking meat by boiling, a grayish scum appears on the surface just
before the boiling point is reached. This scum is caused by the gradual
extraction of a part of the soluble albumin that is present in the
hollow fibers of the muscle tissue. After its extraction, it is
coagulated by the heat in the water. As it coagulates and rises, it
carries with it to the top particles of dirt and other foreign material
present in the water or on the surface of the meat. In addition, this
scum contains a little blood, which is extracted and coagulated and
which tends to make it grayish in color. Such scum should be skimmed
off, as it is unappetizing in appearance.
27. Whether the meat should be put into cold water or boiling water
depends on the result that is desired. It is impossible to make a rich,
tasty broth and at the same time have a juicy, well-flavored piece of
boiled meat.
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