If meat is cooked for the purpose of making soup or broth,
it should be put into cold water and then brought to a boil. By this
method, some of the nutritive material and much of the flavoring
substance will be drawn out before the water becomes hot enough to
harden them. However, in case only the meat is to be used, it should be
plunged directly into boiling water in order to coagulate the surface at
once, as in the application of dry heat. If it is allowed to boil for 10
minutes or so and the temperature then reduced, the coating that is
formed will prevent the nutritive material and the flavor from being
lost to any great extent. But if the action of the boiling water is
permitted to continue during the entire time of cooking, the tissues
will become tough and dry.
28. STEWING OR SIMMERING.--The cheap cuts of meat, which contain a great
deal of flavor and are so likely to be tough, cannot be prepared by the
quick methods of cookery nor by the application of high temperature, for
the result would be a tough, indigestible, and unpalatable dish. The
long, slow cooking at a temperature lower than boiling point, which is
known as stewing or simmering, should be applied. In fact, no better
method for the preparation of tough pieces of meat and old fowl can be
found than this process, for by it the connective tissue and the muscle
fibers are softened.
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